A Sonoma County transplant, Ryan started his career while in high school at one of Sonoma’s best restaurants, The General’s Daughter. After studying and working in physical therapy, Ryan redirected his career towards his passion in wine and continued his formal education at the Culinary Institute of America at Greystone in St. Helena. While in school he fine-tuned his skills as a Sommelier at the Michelin star and James Beard Nominated restaurant The Kitchen, in Sacramento. Following his time at CIA, Ryan pursued certifications in wine, beer, and sake. In 2013, Ryan joined the team at NoMad in New York City, and quickly rose to the rank of Head Sommelier. In 2017 after working harvest overseas, he relocated to Los Angeles where he built the world’s largest Champagne list. In addition to working the floor, Ryan wrote educational focused pieces for a few industry publications including Plate magazine and the just launched global app, Star Wine List. He was named Wine & Spirits Magazine's best new Sommelier and represented the USA in the 2019 Copa Jerez International Sherry Competition. In partnership with the design firm Klein Agency, Ryan founded Portae - a company focusing on customizable service related smallwares and the first ever three format wine cradle. Most recently he partnered with close friend chef Jon Yao launching Like Water Hospitality and reopening Michelin star Taiwanese restaurant Kato in Arts District of Los Angeles.

PARTICIPATING EVENTS:

FOOD & WINE Best New Chefs Alumni Dinner

Wine Seminar: Champagne Chavost with Fabian Daviaux