Ryan Pera is the chef and co-owner of Agricole Hospitality’s seven celebrated concepts in Houston. He opened Agricole’s first concept, craft butcher shop and cafe Revival Market, with partner Morgan Weber in 2011. Named one of the five best new artisan butchers in America by Bon Appetit, Revival Market allows Ryan to showcase his skills in craft butchering and charcuterie, giving the public a place to buy quality, sustainably raised meats. In 2014, Morgan and Ryan opened Coltivare, a cozy neighborhood restaurant and garden inspired by Ryan's Italian heritage featuring Gulf Coast ingredients. Named one of Texas Monthly's 10 best new restaurants in the state, Coltivare was also included on Bon Appetit's list of the 50 best new restaurants in America. The duo turned to bourbon and tacos in 2015 when they opened Eight Row Flint, a modern Texas ice house. In 2018, they opened Night Heron, a small neighborhood restaurant; Vinny’s for pizza by the slice or pie; Indianola, a modern American restaurant; and Miss Carousel cocktail bar.

The University of North Carolina at Chapel Hill grad started his career in North Carolina before moving to New York to work under Chef Sottha Khun at the four-star Le Cirque and Chef Jonathan Waxman at Washington Park, where he was sous chef.

Ryan was named Food & Wine magazine's People's Best New Chef for the Southwest region in 2015. Ryan was named a James Beard Award semifinalist for Best Chef: Southwest in 2018.