Head of Beverage and Service
Ryan came to The Herbfarm in 2019 and serves as the Head of Beverage and Service, overseeing a robust program of Pacific Northwest beer, wine, and non-alcoholic herbal botanicals. Prior to that he spent time both on the service and production side of the wine world, his experience ranges from some of the most rustic of environments in the Alaskan backcountry to Relais & Chateaux and Five Diamond dining rooms across the United States.
Ryan’s introduction to fine dining restaurants began in Austin, Texas and led him to his certification in the Court of Master Sommeliers a few years later. In 2017, he took a job as a harvest intern at a winery in the Willamette Valley, growing his appreciation of Northwest wines. From there, he traveled east to work at The Fearrington House Restaurant in Chapel Hill, North Carolina instilling the importance of graciousness in hospitality and attention to detail. He also spent seven summer seasons working in Alaska’s Denali National Park as the Food and Beverage Director for a remote wilderness lodge where he worked to make wine more approachable by teaching wine classes by a glacier-fed creek, and serving classic wines with casual menus.