Ryan Orlando

Chef Ryan, a San Diego native, commenced his culinary journey at 16, working at Cardiff and Oceanside Chart House until 21.He expanded his horizons at Beachfire in San Clemente before heading to New York City’s Charlie Palmer’s Aureole, where he learned from top chefs.Returning to San Diego, he joined the esteemed Pamplemousse Grille, honing his skills under Jefferey Strauss.Seeking fresh experiences, he spent a year in Portland with Chef William Sutherland at Filbert’s.Back in San Diego, he rejoined Pamplemousse, this time as Sous Chef.His career extended to managing dining operations at golf and country clubs.Chef Ryan then led the kitchen at Campfire under Chef Andrew Bachelier before steering the ship as an Executive Chef at a retirement facility during COVID.Passionate about sustainability, Chef Ryan dedicates himself to educating others on plant-based eating and the culinary industry’s global impact, emphasizing sustainable farming and soil health.