CHEF RYAN MOSER
Chef Ryan Moser grew up near the Chesapeake Bay and in the Allegheny Mountains, where days spent in his grandfather’s garden and foraging the woods instilled a lasting respect for the land and its seasons. After nearly a decade building a career in coffee as a barista, manager, and co-owner in Richmond, Virginia, he transitioned fully into cooking. He trained in both Richmond and New York City, working at acclaimed kitchens including Margot, Aska (2 Michelin Stars), Crevette, and most recently, Lord’s.
Chef Ryan’s cooking draws deeply from Southern and Appalachian traditions, with a focus on wild foods, foraging, and what the season has to offer. His cuisine not only celebrates ingredients at their peak, but also preserves them to carry those flavors forward and extend their season.
