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 while a student of Pierre Dubrulle. After taking the culinary arts program at VCC, Ryan went on to complete his apprenticeship under Chef Scott Jaeger 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 around the world in Germany, France, Switzerland, United Kingdom, Australia and Hong Kong.
Ryan has participated in numerous culinary competitions locally, nationally, and internationally. Most notably, in January 2011 he represented Canada against 24 countries at arguably the most rigorous international culinary competition, the Bocuse d’Or World Cuisine contest. In 2013, Ryan competed in Dubai at the World Hospitality Championships and in Switzerland at the World Culinary Salon. Ryan has competed twice at the Culinary Olympics in Erfurt, Germany; in 2012 as a member of Culinary Team British Columbia, and in 2016 as a core member of National Culinary Team Canada.
In 2014, Ryan opened Levi Stadium in California, a state of the art facility, home to the San Francisco 49ers, 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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