User

My name is Ryan Lory and I am 26 year old chef that currently works for The Charlie Palmer Restaurant Group in the food capitol of the world, New York City. I am from Ocean Township, New Jersey where I started my humble beginnings in the restaurant industry. I began working in restaurants at the age of 16 for my Uncle at his Restaurant as a bus boy and ever since then I dreamed of owning my own. I learned from him that the only way to be a successful restauranteur was to start at the bottom and work your way up so you know and can operate at every level. After graduating from West Virginia University with a Business degree and Minor in Entrepreneurship I embarked on my culinary journey and moved to California where I began work in the kitchen. I started as a dishwasher and with hard work and determination I found myself at the helm of the line as lead line cook at one of the top Country Clubs in the county, Big Canyon Country Club. After 2 years I decided to move home to NJ to pursue my dream of now being Executive Chef and owner. Months later I opened my first restaurant at the age of 25 Bistro RyLo. The restaurant was the biggest challenge of my life and after receiving great publicity in the area as a rising star in NJ we decided to close because financially it was breaking even and for the amount of work my team and I put in it was better off. I decided to move to New York and start over again the one of the world best, Charlie Palmer. Bistro RyLo will not be the last restaurant I open.