Chef de Cuisine
Chef Ryan Calbay was born and raised in Orange County, California. He attended Le Cordon Bleu in Pasadena and began his expansive career as a lead line cook at The Pacific Club and Stephans at LA Farm. In 2013, Chef Ryan entered the Bay Area restaurant scene as a lead line cook at Spruce and line cook at Rich Table. Later that year, he was promoted to Sous Chef at Stones Throw, which became a pivotal point in his cooking career; since then, he has continued to lead teams. Chef Ryan was a sous chef for The Saratoga and Niku Steakhouse, as well as, the Executive Chef at Trestle, and Chef de Cuisine at Corridor. Most recently, and before coming to Birch & Rye, Chef Ryan led the kitchen at Barcelona Wine Bar in Denver Colorado as the Executive Chef. Passionate about the creative process and creating dishes, Chef Ryan has also consulted for major projects, such as Bierhaus in Walnut Creek, and MAC’D in San Francisco.
Chef Ryan’s creative adventure spans across all parts of his life and when he is not in the kitchen he enjoys skateboarding, snowboarding, scuba diving, camping, volleyball, photography, and live shows.