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Ryan

Chef/ Owner

“Pleasure in the job puts perfection in the work” - Aristotle

Before embarking on this culinary journey, Ryan had other ambitious appetites such as becoming a professional baseball player or a ping pong master.

A graduate of Le Cordon Bleu in Orlando, Florida, Ryan has built his skills in some of the country’s most lauded restaurants including the Michelin one-star restaurant Caviar Russe, Wylie Dufresne’s landmark for modernist cooking WD-50, as well as Dovetail NYC and minibar by Jose Andres.  Ryan also helmed the kitchen of the renowned DC hot spot Ripple where he was awarded Rising Culinary Star of 2017 by the Restaurant Association of Metropolitan Washington (RAMW).

When he is not cooking, you’ll catch Ryan on an early round of golf, a hike through the Shenandoah Valley, or winning a dueling ping pong match. If one day he leaves the kitchen it will be to complete his dream challenge: to set a record for the longest consecutive number of days playing table tennis.