Ryan WillsRyan Wills

Ryan is recent graduate of the Culinary Institute of America with a Master’s degree in Food Business Management. He has spent more than 25 years honing his skills in the culinary arts and food service. His insatiable thirst for knowledge started in Houston, Texas one of the most furtively diverse food cities in the world where he would spend his free time finding and learning about cuisines from around the world. His culinary career started out in the galley(kitchen) of a River Steamboat in New Orleans and has led to stints at places such as Brennan’s restaurants of Louisiana and Houston, prestigious Country Clubs, and luxury hotels. Since then, Ryan has transitioned to serving food for the academic world where he has now dedicated his career in the role of Food Service Director/ Chef. Ryan is pursuing his new goal of transforming the negative perception of “school food.” He hopes to accomplish this transformation by cultivating an environment where the food becomes the star, utilizing the freshest possible ingredients, and showcasing food made from scratch that is both appealing and enriching.

Ryan is very thankful for his journey and feels fortunate to have worked and trained under some of the best chefs in the world. Ryan also has a Bachelor’s degree in Business under his belt from Sam Houston State University earning his degree while working there as the Campus Executive Chef/ Assistant Food Service Director and also a graduated from The Culinary Arts Institute of Louisiana. Ryan passion for cooking and food has guided his career and it is his belief that “a chef never stops learning.