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’s grew up with a passion for cooking and high regard for the wisdom of Ayurveda, seeing food as medicine.

She spent a 15 year career working every restaurant job, vending farmers markets, and fundraising at 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, Ryanne discovered her culinary passion while traveling throughout the Southeast Asia region, absorbing recipes, Thai tradition, and reconnecting with Ayurvedic teachings. She was struck by the abundance of herbal medicine, and intersection of Thai food 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 cooking programs for youth non-profit organizations around the Seattle area. She approaches hands-on learning in the garden and kitchen, with a nod to Ayurveda, Thai cuisine and seasonal eating.

As an entrepreneur, her passion for local food and wellness has manifested in a variety of offerings; as a Private Chef & Wellness Educator; a Postpartum Ayurveda Doula Chef, Wellness Coach, School Garden & Nutrition Educator, a vendor with local Atlanta Farmers Markets, a Pop-up Chef, owning Supanola, superfood granola company, and a product line of gluten-free crackers.

Ry’s Table has now rooted itself in south west Atlanta in a beautiful garden homestead where she lives with her husband, 2 children and together 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.

They currently host 21+ Supper Club Dinners, family friendly Common Grounds a Garden Cafe some Sundays, Workshops, Cooking Classes and private events. Ry also offers private consultations and Ayurvedic postpartum meal programs for moms.

Accreditations

MPH (specialization in International Health), University of Liverpool 

Certified Ayurvedic Wellness Coach, Shakti School

Doula, DONA certified training