We thought it would be fun to get to know our own Chef Ryan a little better. Here is a fun, personal interview with Chef, himself. Enjoy!

Why did you choose cooking as a career?

I always enjoyed cooking for my friends and family. It started when I was fourteen and cooked a five course meal for a friend and our girlfriends for our Christmas formal. From there it turned from cooking for parties in college and ultimately taking a break from nursing school to ski for a semester in Oregon. To support my expensive ski habit I was convinced by friend to get a job in a restaurant. I fell in love with the restaurant atmosphere and one semester lead to another, and so on. One passion turned into another and here I am.

Who is your greatest mentor/inspiration?

My greatest mentor was Robert Curry (Executive Chef currently at Auberge de Soleil Napa Valley). His model as a Chef and manager is how I strive to carry myself. My inspiration are my children. Jacob 5 and Brooke 16 months. I am inspired and challenged to get kids to eat healthy yet not normal kids food.

Overall philosophy/theme that drives my cooking.

As a farmers kid, I learned at an early age how to eat fresh (no not subway eat fresh). I knew when a peach, an orange, grapes, etc.. were ready to eat. They were not eaten sooner, or later, but just right. I bring that philosophy to my menus. Whenever possible I take my kids to the farm and pick fruits and vegetables (for myself and the restaurant). My tomato farmer drops tomatoes on my front door step at 6 am and I take them to the restaurant that day and we get to tell a story. Don't make your food too complicated. Use good technique and good ingredients and let just a few of those speak for themselves (if not one of each).

What is the best and worst day of your career?

There's been many of the former and not many of the later thankfully. Becoming executive chef in Yountville at age 25 was pretty cool, though didn't realize how much so then. Rubbing elbows with some of the best in the world that paved the way for my career to become possible.
Worst day, getting crushed one day on the line at Chandon and having to let the Chef know I ran out of scallops with five orders already in. Never forget it, got reamed, as a cook, never ran out of anything again.

What is your favorite thing to cook at home and why?

Taco truck style tacos because they're the best food ever. And Lebanese food because that's what I grew up eating and cooking with my Grandmother Helen.

What are your favorite summer ingredients? Where do you find them?

Tomatoes, cucumbers, any stone fruit. I source from my local farmers that my kids and I pick ourselves. The family farm. In my walk-in when I see my family friends names on the boxes that come from down the street where I grew up and used to ride my bike as a kid.

If you weren't a chef, what would you be and why?

A trauma nurse. Because nursing and cooking are very similar. You have to be calm under pressure. You can make people feel good in times of need. Expectations are high on you performance. Ultimately, its adapting to each and every situation you come across and managing it correctly and performing as you have been trained to do.

Its your day off, what would the paparazzi find me doing?

Golfing, or cooking meals for my family for the week. Recently took up skydiving again after a 10 year absence. If you haven't done it, try it!!

I you could cook for anyone in the world?

If it was my last effort. Chefs Robert Curry, Jon Koobatian, my Grandparents, Parents, my four sisters, wife Michelle, my children and my best friends. Because they know that its from the heart. As all dishes are prepared as such, but they know it truly.

Who would you have cook for you?

Same as above, because of the same reason. I've eaten around the country and the world. No one would touch me like they would with they're food. Jim Burk's Veal Picatta is pretty good though from what I here.