Ryan holds a Bachelor of Science in Food Service Management and an Associate of Science in Culinary Arts from Johnson & Wales University. He is completing his Master of Science in Dietetics at the University of Vermont, with a concentration in School Nutrition, expected May 2026. Ryan brings extensive experience as an executive chef and culinary educator, specializing in farm-to-chef sourcing and local procurement. His background reflects a strong commitment to sustainable food systems and nutrition education. Originally from the Northeast, Ryan recently relocated to Montana. Outside of work, he enjoys outdoor activities such as hiking, snowboarding, and paddleboarding with his wife and daughter.
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