Matt's In the Market Executive Chef Shane Ryan began his culinary career humbly enough as a dishwasher at the age of 15. While ambition flowed through the budding chef, one may have needed a crystal ball to believe what was to come over the next 17 years spent in some of the finest commercial kitchens worldwide.
Interest sparked, Ryan honed his skills at South Seattle Community College's Culinary Arts program, where he learned the attention to detail which would serve him well in his next move in 2005 to Las Vegas. It was beneath the bright lights of Sin City that Ryan joined the team which opened the now three Michelin Star Joël Robuchon at The Mansion, and cut his teeth under the watchful eye of the famed Robuchon.
If you ask, Ryan will tell you that the move to Las Vegas spurred in him a sense of adventure, which he indulged in 2007 by moving half way around the world to take a chef position in Thimphu, Bhutan. There he managed a Western and Thai kitchen at Aman Resorts Amankora, a boutique resort in the Himalayas.
After two years, Ryan leveraged his position with Aman to make way for the Caribbean where he served as head chef at the highly-influential Sheer in St. Maarten.
While the tropical paradise lived up to everything Ryan had hoped for, the Seattle native longed for home.
"I missed the personal connection that had become expected between the farmer, chef, and diners. It was also about regaining access to the abundance of produce, meats, seafood, and specialty items I wanted to explore."
Upon returning to the Emerald City, Ryan cultivated a sterling reputation, not to mention an enviable resume, by helping to open some of Seattle's and indeed America's top restaurants, among them Tavolata, How To Cook A Wolf, and Staple and Fancy prior to assuming the sous chef position at Matt's in the Market.
Never straying too far from local food, Shane is an avid gardener, mushroom forager, crabber, fisherman, and shellfish harvester.