Chef Ry

Ryanne (Ry-an) grew up in the pacific northwest immersed in the farm-to-table food scene since a young age. She assisted her classically culinary trained father, cater large scale yoga retreats for her mother’s business. Ry grew up with a passion for cooking and high regard for the wisdom of Ayurveda, seeing food as medicine.

Her early career of 15 years, was spent working the restaurant industry, vending at farmers markets, and fundraising for community health non-profits. Ultimately she pursued a Masters of Public Health (MPH) through the University of Liverpool while working abroad. In Uganda, she assisted immunization clinics, coordinated maternal and neonatal nutrition workshops and was deeply influenced by the impact mothers have on a community's health outcomes. She spent 3 years in Thailand managing prenatal and postnatal outreach programs for Burmese refugees to have greater access to health resources and nutrition education.

While living in Thailand, Ry discovered her culinary passion while traveling throughout the Southeast Asia region, absorbing recipes, spices, Thai traditions, and reconnecting with Ayurvedic teachings. She fell in love with herbal medicine, and the intersection of both Thai and Ayurveda that honors all six tastes of food properties.

Now in Atlanta, Ry pulls from various experiences in public health, wellness and culinary traditions to empower communities on informed choices for a stronger local food system. She began her food educator journey over 10 years ago while managing kitchens & cooking programs for youth non-profit organizations around the Seattle area. She has continued to offer nutrition workshops and garden consultations for schools, through the approach of hands-on learning, with a nod to seasonal eating.

Ry’s Table has rooted itself in southwest Atlanta in a beautiful garden homestead where she lives with her husband, and 2 children. Together they have built and host private events in their backyard. The garden space is intended to be a place for gathering community around locally grown food to educate, exchange knowledge and enjoy a delicious meal together. Ryanne continues to offer her services as a Private Chef; Postpartum Ayurveda Doula Chef, Wellness Coach, Garden & Nutrition Educator, and has been a consistent pop-up vendor throughout the local Atlanta Farmers Markets.

They currently host 21+ Supper Club Dinners, family friendly events like Common Grounds, Maternal Health Workshops, Thai Cooking Classes and other private events.

Accreditations

MPH (specialization in International Health), University of Liverpool 

Certified Ayurvedic Wellness Coach, Shakti School

Doula, DONA certified training

Read about our 2024 Slow Food Award, Gold Tier Farmer Champion or Community Farmers Market Best Chef Lady Locavore winner on the awards page