A native of the Santa Ynez Valley, Ryan graduated from the Culinary Institute of America and spent several years working in some of New York City’s preeminent restaurants, including Gramercy Tavern, Chef’s Table at Brooklyn Fare and Per Se. Since opening Bell’s in 2018, Ryan was named a Food & Wine Best New Chef, a James Beard Best Chef: California semi-finalist, a Food and Wine Best Restaurants in America in 2024 list as well as earning a coveted Michelin Star every year since 2021. Their hospitality group, Companion Hospitality now includes Bell’s, Bar Le Côte, Priedite Barbecue, Na Na Thai, Bodega, The Other Room and their non-profit, Feed The Valley which helps fight food insecurity in the Santa Ynez Valley with the power of local restaurants.

PARTICIPATING EVENTS:

FOOD & WINE Best New Chefs Alumni Dinner

Sunday Grand Tasting at The Farmhouse