Hometown

Upstate New York

Chef Bio

Born into a family that lives and breathes food, Chef Ryan started working in his family restaurant at 13. By 18 he was staging in New York’s most elevated kitchens, eventually working on the opening team of Chef David Bouley’s first upstate New York venture. After a Sous Chef role at Warfield’s High Point in the Finger Lakes, he left the US to spend six months staging in Japan and Korea. His resume grew to include time with Dominique Crenn’s celebrated dining group in San Francisco before he landed in Nashville, where he opened Present Tense — a modern izakaya with a six-seat omakase counter featuring a 12-course tasting menu. In October 2026, Present Tense received a Michelin Recommended designation in the Michelin Guide American South.

How long have you been working with Big City Chefs?

Since 2018

If I were a spice, I would be…

I would be Freeze Dried Calabrian Chilis, turned into a spice mix with dried parmesan oregano and basil with a touch of toasted seaweed and sesame. Essentially Italian Furikake Spice, as that is a perfect blend of my cooking.

My favorite local purveyors, artisans, and farmers:

KLD Farms, Nashville Grown, Bloomsbury Farms, Radical Shoots

What I love about cooking and hospitality…

Im naturally into setting a vibe. Whether its for a party, DJing, or running restaurants. I like to transport people from their day to day to something much more fun.

What are your top three go-to pantry items?

Calabrian Chili, Olive Oil, Maldon Salt