After spending his formative years on a small property in Tasmania surrounded by fruit trees, Ryan developed a great interest in permaculture and sustainable farming.
Once he returned to Sydney he took up cooking. He even spent time with traditional landowners in Kakadu National Park, learning about native medicinal foods and developing a love for foraging.
Ryan’s time spent in the Michelin star kitchens of London opened up a whole new world of possibilities and taught him a great deal of respect for ingredients. After living on the Costa del Sol in Spain for 3 months he discovered a deep affinity for Spanish food as well as the Spanish way of life.
Upon returning to Australia he was given the opportunity to work under such inspiring Chefs as Matt Moran and Frank Camorra, the latter being one of the highlights of his career and also where he was given the chance to work with his favorite cuisine.