Early Life and Career
Ryan was born in Pittsburgh, Pennsylvania. At age 13, he began washing dishes at a restaurant in Pittsburgh. By the time he went to high school, he had decided he wanted to be a chef and enrolled at The Culinary Institute of America. Following graduation, he worked as assistant chef at Ben Gross’ Restaurant in Irvin, PA and then as executive chef at La Normande in Pittsburgh. He also traveled to France to gain experience in several French restaurants. While in France, he was approached by the CIA to join the faculty, and returned to his alma mater as a chef-instructor in 1982.
Later that same year, he was part of the CIA team that developed the college’s American Bounty Restaurant. He worked his way up through the ranks at the college serving a number of roles—department head for culinary education, director of culinary education, vice president of education, and executive vice president—before being named president.
Read more about this topic: L. Timothy Ryan
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