Scott Ryan earned his degree in Applied Science in Food Service Hospitality and Culinary Arts from Oakland Community College in Bloomfield Hills, Mich. He then worked as Executive Chef of the Bloomfield Open Hunt Club from 2002 to 2009, before moving to The Country Club in suburban Cleveland.
Ryan has been an active member of the American Culinary Federation’s (ACF) Cleveland Chefs Inc. chapter, including serving as President. He has earned medals and top honors in numerous culinary and ice-carving competitions, including Chef of the Year in 2008 for the Michigan Chef de Cuisine chapter; 2011 ACF Cleveland Chapter Chef of the Year: 2012 ACF Northeast Region Chef of the Year; and 2012 ACF National Chef of the Year.
In 2013, Ryan won the Global Chefs Challenge semi-final, to earn the right to compete as the Americas’ representative in the World Association of Chefs’ Society (WACS) Global Chefs Challenge, held in Norway in 2014. Ryan was featured in the August 2013 issue of Club + Resort Chef.