Hi, I’m Ryan.

I'm an NYC-based culinary professional with over a decade of experience in cooking, catering, private chef work, food styling, and recipe development. Since October 2021, I’ve worked with SAVEUR magazine—first as a freelance recipe tester, then in a full-time editorial role that spans writing, food styling, and operations. My background includes working under a James Beard Award–winning chef, baking in a naturally leavened artisan bakery, and developing recipes for a vegan meal-kit company.

I’ve shucked tens of thousands of oysters, baked more loaves of bread than I can count, and am constantly plotting my next meal. I draw inspiration from everywhere—restaurants, grocery stores, farmers’ markets—and bring a deep knowledge of global cuisines, techniques, and ingredients to every project.