Ryan Gullion

I have been in the restaurant industry for 10 years, specializing in cooking various proteins as well as creating unique menus for events and a daily changing menu. I am passionate about getting to know the guests I am cooking for and creating a menu and drink pairing specific to them and their tastes

Worked in high end steakhouses as both a chef and server for 10 years, with knowledge and experience in multiple types of cuisines, such as Latin, modern European, classic American, Cajun, barbecue, etc.

Worked at Raffas Waterfront Grill as a sous chef for more than 3 years allowing me to cook different proteins not normally found. Currently at Squable for a little more than a year as the grill Chef, gaining more experience plating at a finer dining level

Personal chef for 2 years, with returning and new clients, before Covid

Went to a&m college station majoring in computer science with a minor in production management. Trained as a butcher and pastry. 10 years working with meats of varying quality and type(mammal, fish, reptile, and amphibian) as well as different cuts of meat