My name is Ryan Lory, and I am the Executive Chef of Charlie Palmer Steak NY.I am 28 years old, and I work for The Charlie Palmer Restaurant Group in the food capitol of the world, New York City. I am from Ocean Township, New Jersey where I started my humble beginnings in the restaurant industry. I began working in restaurants at the age of 16 for my Uncle at his Restaurant as a bus boy and ever since then I dreamed of owning my own. I learned from him that the only way to be a successful restauranteur was to start at the bottom and work your way up, so you know how to operate at every level. After graduating from West Virginia University with a Business degree and Minor in Entrepreneurship, I embarked on my culinary journey and moved to California where I began to work in the kitchen. I started as a dishwasher, and with hard work and determination, I found myself at the helm of the line as lead line cook at one of the top Country Clubs in the county, Big Canyon Country Club.
After two years I decided to move home to NJ to pursue my dream of being Executive Chef and owner of my own restaurant. Months later I opened my first restaurant at the age of 25 Bistro RyLo. The restaurant was the biggest challenge of my life, and after receiving great publicity in the area as a rising star in NJ, we decided to close because financially it was breaking even and for the amount of work my team and I put in it was better off. I decided to move to New York City to work with one of the best, Charlie Palmer.
My Goal is to open a restaurant again in the near future in Manhattan and go for a Michelin Star. Getting a star would mean the world to me and I believe it truly means that you are one of the best in the world.
Facebook: Ryan Lory
Email: email@example.comNeed at least 3 ratings