As the Executive Pastry Chef for Belmond Charleston Place since 2008, Christopher Ryan has been taking desserts to new heights. He has not always been making sweets though. Christopher got his start in a small New York kitchen as a prep cook, working alongside the Chef to learn as much as he could about the food and beverage industry so he could go to culinary school.  When the Chef’s daughter was born, the owner asked Christopher to run the show on his own that night and it was a success. Guests said the food was worth the wait and Christopher knew, at that moment, he had to be a chef.

Attending Johnson and Wales University in Providence, Rhode Island, Christopher graduated with a Bachelors Degree in Food and Beverage Management and Associates Degrees in Culinary Arts and Pastry Arts. He later continued his education at The Culinary Institute of America in the Artisan Bread Baking Program.

For over 20 years, Christopher perfected his craft, working in Rhode Island, Atlanta and New York, both in Manhattan and the Hamptons. During this time Christopher took on roles of Chef or Sous Chef, in addition to Pastry Chef, it was during this time that he decided to focus on the sweet side of the business.   Before becoming a member of the Belmond Charleston Place team, Christopher was the Executive Pastry Chef of an upscale catering company.

Christopher’s menu is a mix of traditional and contemporary.  Whether creating desserts for Charleston Grill, Palmetto Cafe or concentrating on Charleston Place’s catered events, He enjoys taking classic desserts and adding a modern twist.  He enjoys collaborating with his talented pastry team as well.

When not at the hotel, Christopher enjoys spending time with his family.   Cooking dinner with his wife Beth, when things aren’t crazy and rushed.  Playing soccer or tossing a football with his son Mikey.  Taking the two dogs to the dog park.