Meet the Food Forager & Director of Culinary Education,
Chef Ryan Beaudoin
New England born & raised Chef Ryan developed his passion for local sourcing and culinary education as a young child working summers on the family farm. He brings several years of experience from prior roles including Executive Chef at Red Stripe Restaurants and Sous Chef for the Pinelli-Marra Restaurant Group. Boasting a bachelor’s degree from Johnson & Wales University, Chef Ryan’s goal is to make the Center for Wine & Culinary Arts the greatest culinary center in the country.
In his role as Director of Culinary Education, he will achieve this by leading all culinary education efforts and as Ocean House’s Food Forager, he works with local farms to source the freshest ingredients for our Westerly, RI restaurants. While not serving as our restaurant’s Food Forager, he enjoys spending time outdoors gardening, fishing, biking, and hiking with his dog, Pippa. Come take a culinary journey with Chef Ryan in CWCA!