At a young age Ryan was smitten with the world of restaurants. Growing up in New York, meals at some of the City’s top dining destinations were often used as rewards for jobs well done. This early exposure to the world of fine dining sparked a curiosity in him which eventually grew to a full blown obsession. Throughout high school and college Ryan drank up restaurant life always trying to expand his knowledge and push his culinary boundaries. The life of a classically trained chef and skilled front of house manager allowed him to travel throughout the United States and Caribbean, eventually ending up back on the East Coast.
Chef/Ownership brought him notoriety from publications as lofty as the Sunday New York Times.
Along the journey he found wine and a new love affair blossomed.
Now a heralded chef/restaurateur and certified sommelier Ryan began to look towards the next chapter in his life.
His love and talent for creating things that please the palate coupled with his intense devotion to the world of wine
seemed to be the perfect recipe for creating a new winemaker.
Along the journey he found wine and a new love affair blossomed.
Now a heralded chef/restaurateur and certified sommelier Ryan began to look towards the next chapter in his life.
His love and talent for creating things that please the palate coupled with his intense devotion to the world of wine
seemed to be the perfect recipe for creating a new winemaker.
With the support of his family and fiancée (now wife), Gretchen, Ryan made his way to New Zealand. He immersed himself in study at Lincoln University earning a masters degree in Viticulture and Oenology.
During this time he worked several harvests for Central Otago’s famed Chard Farm
where he constantly bombarded Winemaker John Wallace with a never-ending stream of questions.
Time in Australia’s Hunter Valley provided a good look at hot climate wine production
and an affirmation that cool climate Pinot Noir producing regions was where he needed to be.
And with that the Story of Communique truly begins in the Willamette Valley, home to some of the most famous grape varietals in the world.
At a young age Ryan was smitten with the world of restaurants. Growing up in New York, meals at some of the City’s top dining destinations were often used as rewards for jobs well done. This early exposure to the world of fine dining sparked a curiosity in him which eventually grew to a full blown obsession. Throughout high school and college Ryan drank up restaurant life always trying to expand his knowledge and push his culinary boundaries. The life of a classically trained chef and skilled front of house manager allowed him to travel throughout the United States and Caribbean, eventually ending up back on the East Coast.
Chef/Ownership brought him notoriety from publications as lofty as the Sunday New York Times.
Along the journey he found wine and a new love affair blossomed.
Now a heralded chef/restaurateur and certified sommelier Ryan began to look towards the next chapter in his life.
His love and talent for creating things that please the palate coupled with his intense devotion to the world of wine
seemed to be the perfect recipe for creating a new winemaker.
Along the journey he found wine and a new love affair blossomed.
Now a heralded chef/restaurateur and certified sommelier Ryan began to look towards the next chapter in his life.
His love and talent for creating things that please the palate coupled with his intense devotion to the world of wine
seemed to be the perfect recipe for creating a new winemaker.
With the support of his family and fiancée (now wife), Gretchen, Ryan made his way to New Zealand. He immersed himself in study at Lincoln University earning a masters degree in Viticulture and Oenology.
During this time he worked several harvests for Central Otago’s famed Chard Farm
where he constantly bombarded Winemaker John Wallace with a never-ending stream of questions.
Time in Australia’s Hunter Valley provided a good look at hot climate wine production
and an affirmation that cool climate Pinot Noir producing regions was where he needed to be.
And with that the Story of Communique truly begins in the Willamette Valley, home to some of the most famous grape varietals in the world.
