Chef de Cuisine
Ryan has always had a passion for cooking. He began cooking at the age of 5 years old with his grandmother. Ryan moved to Salt Lake City when he was 18 years old to attend The Art Institute for culinary arts. He quickly moved up in the industry and became Sous Chef of Hidden Valley Country Club when he was 20 years old. He moved on to work for the Trio Restaurant group where he worked under his mentors Chef Logen Crew and Jennifer West. Ryan prides himself on his being well versatile in all aspects of the restaurant from customer service to his knowledge of food and wine.