Ryan Smith is Executive Chef of Staplehouse in Atlanta, Georgia. Originally from State College, Pennsylvania, Smith has called Atlanta home for the last 14 years. Ryan took an interest in cooking while in school and working in the kitchens at Penn State University. He quickly decided that cooking would be his career and chose to attend The Culinary Institute of America in Hyde Park, NY. Ryan received his degree in 2000 and was drawn to Atlanta by a fellow chef, who heralded the emerging national fascination with Southern cuisine.
Since his arrival in Atlanta, Ryan has worked in some of the city's most prominent restaurants including: Bacchanalia under James Beard Award Winner, Anne Quatrano, Canoe, with Food & Wine's Best New Chef & James Beard winner Linton Hopkins as Chef de Cuisine in Hopkin's Restaurant Eugene and Holeman & Finch, most recently with Food & Wine’s Best New Chef and James Beard winner Hugh Acheson as the Executive Chef of Empire State South. While working with a handful of Atlanta's best chefs, Ryan gained great experience and a sincere fondness for the history and traditions of the Southeast.