I am a professional chef with a broad and diverse range of culinary experience, developed through years of hands-on work in dynamic kitchens and hospitality environments. I am deeply interested in native and seasonal ingredients, clean and thoughtful eating, wood-fire cooking techniques, and, above all, creating food that is genuinely delicious and memorable.

My background includes experience both behind the bar and on the kitchen line, which allows me to offer a well-rounded, full-service dining experience to my clients. I take great pleasure in pairing food and wine harmoniously and in creating moments that bring people together around the table. Connecting people through great food, exceptional flavors, and carefully curated experiences is always at the heart of what I do.

For me, cooking is...

Growing up in New England I was fortunate to have access to the abundance the North Atlantic has to offer. I love the PNW for the same reason!

I learned to cook at...

I have had the opportunity to be sous chef to Perfecte Rocher at Tarsan I Jane in Seattle as well as working with Holly Smith at Cafe Juanita.

A cooking secret...

Attention to detail and extreme care for ingredients.

My menus

Spanish Comfort

STARTER

Choose 2 dishes

Boqueronea, Piquillo peppers, togarashi

Cantabrian Anchovies, Marcona almonds , Sherry vinegar, olive oil

Head-on prawns, picadeta sauce

Jamon Iberico

Salted cod croquets, horseradish aioli

Gamba al ajillo

Pan con tomate

Patatas Bravas

FIRST COURSE

Choose 1 dish

Stuffed Piquillo peppers braised in a sauce of tomato and squid ink

Santa Barbara squid a la plancha, salsa verde, aioli

Bluefin belly, brioche, garum

MAIN COURSE

Choose 1 dish

Iberico pork loin, Walla Walla onion tarte tatin, Japanese turnip, reduction sauce of WA reisling and chicken jus

While branzino, sauce al pil pil, crispy garlic, picadeta

Dairy cow ribeye, Piquillo walnut sauce, smoked salt

Arroz caldos, confit egg yolk, preserved artichoke, tarbais beans

DESSERT

Choose 1 dish

Gateau Basque, tart cherry, creme anglaise

Ski queen Basque cheesecake

Winter Seasonal Italian

STARTER

Choose 2 dishes

Crudo of local seafood, Oro Blanco, fennel vinaigrette

Salad of winter chicories, aged balsamic and cognac dressing, 39mo reggiano, and early radishes

Baby turnips prepped with winter herbs and anchovy emulsion

Buffala burrata, marinated golden beets, smoked eggplant puree, balsamico

Buttermilk fried lingcod, pimiento aioli, brovada

Focaccia, preserved summer tomatoes

Prosciutto San Daniel

FIRST COURSE

Choose 1 dish

Cavatelli pasta, winter luxury squash, fresh sheep’s cheese, hard herb pesto

Herbed corona beans, tonnato

Broccoli alla griglia “Caesar”, olive oil and garlic fried bread crumbs

Cavatelli, koji marinated tomatoes, herb pesto, 39mo Reggiano

Radiatori, vodka sauce, whipped burrata, basil o

MAIN COURSE

Choose 1 dish

Airline chicken breast, parsnip purée, demi glaze, young purple mustard greens

Black Cod, cauliflower florets, dates, capers, miso brown butter

Braised pork coppa, tomato sofrito, potato puree

Fat poached Bonito, smoked fennel, crispy potato

Italian cut Wagyu ribeye, celery root puree, Tuscan reduction sauce

DESSERT

Choose 1 dish

Bamboloni (Tuscan fried doughnut), creme anglaise

Torta de la nonna

Bistro Classics

STARTER

Choose 2 dishes

Seared diver scallop, cauliflower puree, crispy shallots, pomegranate reduction

Roasted and raw endive salad, walnut and anchovy emulsion

Selections of cheese, sour cherry compote, honeycomb, fresh baked brioche and sourdough

Smoked salmon rillette, crème fraiche, dill pistou

French radish, anchoide, smoked butter

Beef tartare, confit egg yolk, cornichons

FIRST COURSE

Choose 1 dish

Fresh cheese Gnudi dumplings, wild mushrooms, sherry cream

Pan seared California White Seabass, veloute, herbs fines

French onion soup, Comte cheese, herb crumbs

Dungeness crab with crab fat aioli

Brocolini, smoked mussel beurre blanc, crispy garlic

MAIN COURSE

Choose 1 dish

Dry aged wagyu Bavette, sauce au poivre

Heirloom chicken braised in Riesling wine, bacon lardons, Japanese turnips, mustard greens

Heritage pork chop, flageolet beans, veal reduction

Halibut in sauce Veronique, Champagne grapes, vermouth, caper

DESSERT

Choose 1 dish

Sable Breton

Apple Tarte Tatin, chantilly

Chocolate torte, cherry gastrique

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Chef Ryan's reviews

4.36

•

24 services

One of the best culinary experiences we have had in a very long time. Food was exceptional as was his professionalism. Could not rate any higher

Stepped up last minute and was great.

Chef Ryan was very professional and delivered an excellent, dining experience for our family on a special occasion. I appreciated all the communication leading up to the date. Every dish was delicious, and Chef Ryan helped me pair wines that went very well with each.

Ryan was great. Our event would not have been as successful without his extraordinary work and delicious food. I look forward to working with him again in the future.

Amazing menu, great communication, made our celebration so special!

Ryan was great. Punctual, professional, kind, and accommodating. Wouldn't hesitate to hire him again and would highly recommend him to anyone looking for an in-home event.