From Montreal to Michelin: Chef Ryan Brown's Culinary Journey

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.