Ryan Stoy - Education
Ryan started his culinary education during high school - where he attended the Spokane Skills Center's Culinary program. After high school, he entered into the Inland Northwest Culinary Academy at Spokane Community College. Promptly after graduation, he decided to travel to Europe, where he volunteered to work with underprivileged children for six months. During his stay in Europe, he frequently traveled to Spain and France, where he was able to further his culinary education by learning about the simplicity of the local cuisine.
Work Experience
Ryan began his culinary career as a dish washer at Marie Calendar's Restaurant and was later promoted to a line cook. He then moved to Ankeny's fine dining restaurant and Camio Catering. During his tenure at the Inland Northwest Culinary Academy, he left Ankeny's to join Adam Hegsted at the Cedar's Floating Restaurant. He was later sent to the Los Angeles City Country Club to train. In 2004 Ryan followed Adam to work at the Brix Restaurant, starting as a pastry chef and later moved to a saucier position. Ryan commanded a strong influence in the kitchen and became the lead line. In 2005 Brix opened up The Beacon, a pub, where Ryan was again able to assist. After returning from Europe, Ryan again worked at Brix. He has left and is now currently the Executive Sous Chef here at Le Piastre.