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.