Ryan is the corporate executive chef for Lawry’s Restaurants and serves as a vice president and a director. He represents the fourth generation of his family to be immersed in the Lawry’s brand, carrying on its 95-year legacy. He oversees all culinary programs for the 10 domestic locations and directs development and operational management for six licensed restaurants in Asia. Ryan also serves on the board of The Ecology Center, a nonprofit eco-education center focused on creative solutions to issues related to our food systems, water conservation, and community empowerment. Before joining the company in 2008, Ryan cooked in some of Northern California’s and Italy’s finest kitchens and butcher shops, where his passion for hospitality, seasonality, and local food-sheds took root.