Chef Ryan Stone brings great passion, drive, and a wealth of experience to his cooking. Born and raised in British Columbia, Canada, Ryan started cooking at the age of 16. After taking the culinary arts program at VCC, Ryan went on to complete his apprenticeship at the Pear Tree restaurant in Burnaby. Since then he has held positions with other acclaimed chefs in British Columbia as well as in top restaurants In Europe, Australia and Hong Kong.
Ryan has participated in numerous culinary competitions locally, nationally, and internationally. Most notably, he represented Canada at arguably the most rigorous international culinary competition: the Bocuse d’Or World Cuisine contest. Ryan has competed in Dubai and in Switzerland, and twice at the Culinary Olympics in Germany (as a member of Culinary Team BC, and as a member of National Culinary Team Canada). In 2014, Ryan opened Levi Stadium in California, overseeing a staff of 400 cooks and an operation with over 60 foodservice outlets.
After returning to Vancouver, Ryan held the title of Culinary Development Chef with Earls Restaurants, where he brought new innovation and creativity to the menus of nearly 70 restaurants across North America.
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