Chef Ryan’s career began in a small family-owned Hawaiian restaurant in San Diego, California. In no time, he discovered his knack for cooking and began to add original dishes to the specials menu and developed a loyal clientele who enjoyed his simple preparation of comfort food. There also came his first taste of large volume cooking for catering orders, inventory management and even cash reconciliation. In pursuit of a serious career in the Culinary industry, Chef Ryan moved up to Los Angeles. He first took a job as a prep cook at Yojie Japanese Shabu-Shabu and Sake Bar where he learned fine knife skills and enforced strict food safety regulations.​

Not long after, Chef Ryan was discovered by his would-be mentor, Chef Greg deMichiel and hired at The Hudson, a 200-cover West Hollywood hotspot. Concurrently, Chef Ryan helped open The Orlando Hotel’s room service kitchen and served as Chef Greg’s Sous Chef at his own catering company, Maison Los Angeles. This experience ingrained in him a demand for high quality ingredients and discerning eye for presentation. This paved the way to pleasing Hollywood’s palette as the group catered star-studded events all over the City of Angels including venues in Beverly Hills and Universal City Walk. At his mentor’s side, Chef Ryan joined the Dolce Group, working on opening a new restaurant called The Lemon Basket, as featured in VH1’s reality show, “Famous Food.” When production wrapped, Chef Ryan carried on his duties as the restaurant’s Sous Chef, leading the kitchen’s operations, and eventually becoming its acting Executive Chef. Never one to halt his pursuit of learning, Chef Ryan grabbed the scholarship opportunity to study Classic Culinary Arts at The French Culinary Institute in Campbell, California. Today, Chef Ryan enjoys taking advantage of Northern California's bounty of produce and meats in creating custom dishes for clients.