Executive Chef Ryan Randolph was born and raised in Sweetwater, Tennessee and discovered the value of the sustainable living at an early age on his family’s farm. After completing his education, Ryan moved to Chattanooga, Tennessee and worked as a sous chef at Hennen’s, Alleia and St. John’s Meeting Place under James Beard award-nominated Chef Daniel Lindley. During his tenure with incredible mentors, Ryan developed a broad scope and understanding of unparalleled culinary cuisine and mastered the art of farm-to-table fare. When preparing a menu, his inspiration comes from ingredients that are currently in season and his commitment to supporting local farmers. Now representing Congaree and Penn Farm and Mills, Ryan is greatly looking forward to the many food events he and owner Scott Meyer have planned for 2018 and beyond.