Coming from a close-knit Italian family with a mom, Fascino pastry chef Cynthia DePersio who set high standards for home cooking and grandmothers whose meals were legendary Ryan knew early on that cooking was what he wanted to do. After NY Restaurant School, Ryan worked at Bouley Bakery and JUdson Grill, then travelled to Paris to work at the one-star Michelin restaurant, La Braserie. Back in the states, Ryan’s talent was recognized by Jean Georges Vongerichten, who hired him first at Vong and then promoted him to the four-star restaurant, Jean Georges. After two years there, he travelled to Florence and worked at the two-star Enoteca Pinchiorri.

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