Culinary Experts in Washington DC

Ryan began his culinary journey at Penn State, cooking professionally under a protégé of Georges Perrier. After graduating from L ’Academie de Cuisine he went on to work in fine dining restaurants in Washington DC and New York City as well as teach at the International Culinary Center in NYC. Ryan loves to cook with the seasons, highlighting vibrant, local ingredients from the farmers’ markets and his own garden. Outside the kitchen Ryan likes to grow vegetables and native plants, hike and go on adventures with his wife and son.