Chef Ryan has worked in the restaurant industry for 27 years, since the tender age of 13 when his mom forced him into his first dish pit. He received his Red Seal Certificate in 2007. Ryan has enjoyed working in all types of food service, from fine dining to food trucks.

What made you want to become a chef?

“Food is such a way to peoples hearts, memories & happiness, I wanted to contribute that to the world through the way to my heart, cooking.”

Why do you use Alberta ingredients in your kitchen?

“Alberta has multiple climates throughout the year which gives a great variety of supply to choose from, it’s fresh & high quality, it supports the local economy – Alberta has some of the best beef in the world.”

What is your favourite Alberta ingredient to use?

“Beef, lamb, pork & tomatoes.”

What dish should guests be sure to try on your menu?

“Our pork loin dish right now is a dish that beautifully highlights Alberta pork. I favour Alberta pork as it’s tender, grass fed & lean.”

What is a favourite kitchen/cooking memory?

“There are so many stories to choose from, any of the private/special events are my favourite. The personal connections built from doing dinners at peoples homes are very special. Local supplier/retailer events that highlight unique ingredients are among my favourites. Anything I get to write a special menu for is most enjoyed.”

Why do you take part in Alberta on the Plate?

“I wanted to take part in Alberta on the Plate because we already love Alberta ingredients, it was an easy way to be more exposed to local products & highlight our favourites as well.”