Ryan Camp grew up in the Lowcountry with a legacy of family restaurateurs- his grandmother opened a fine dining French restaurant in Atlanta, La Tour, and her dad ran one as well. As a kid, Ryan fondly remembers absorbing the sights, smells and tastes of the restaurant world, and these experiences formed the foundation for his love of culinary arts and hospitality.
After graduating from Tidewater College in 2003 with a degree in graphic design, Ryan returned to his hometown of Charleston and jumped into the restaurant scene, working in the kitchens at Magnolia's and the Old Village Post House before landing at Langdon's with Chef Patrick Owens in 2004.
At Langdon's, under the watchful eyes of Owens and Chef de Cuisine Jeff Brookhart, Ryan was able to hone his skills and learn what seemed like an endless supply of techniques, tips and culinary knowledge. After 6 years at Langdon's, he and Owens opened Opal, a contemporary neighborhood eatery offering California-Mediterra-nean inspired cuisine. During his 10 years at Opal, Ryan made a name for himself in the local food community and beyond. In 2016, he had the opportunity to cook at the James Beard house in NYC, introducing guests to a taste of the Lowcountry.
Ryan's cooking philosophy is engrained in using the best ingredients possible and treating them minimally to create food that is flavorful, unpretentious, and satisfy-ing. As culinary director for Ballast Hospitality and The Longboard, Ryan aims to connect guests with top-notch Lowcountry fish and produce while highlighting the fresh and innovative Caribbean cuisine The Longboard has become known for.