Thomas, a New Jersey native, began his culinary journey in local kitchens as a teenager before graduating from the Culinary Institute of America in Hyde Park. He honed his skills in celebrated Bay Area kitchens like La Folie, Gary Danko, and Quince. His time in Bologna, Italy, sparked a deep admiration for traditional handmade pasta and the intergenerational craftsmanship behind it — a passion that continues to influence his work today.

As CEO and co-chef, Thomas is committed to cultivating a workplace culture that uplifts creativity, collaboration, and the voices of every team member.

Ryan, originally from Northern California, discovered his love for food through the lens of the region’s shifting micro-seasons. After completing culinary training in Sonoma County and gaining hands-on experience in local kitchens and wineries, Ryan expanded his horizons at the acclaimed Mugaritz in Spain.

Italy’s rich culinary traditions and seasonal sensibility also made a lasting impression on his approach to cooking. Upon returning to the Bay Area, he led the kitchens of FWHG as Chef de Cuisine before stepping into his current role as co-executive chef and vice president.

Together, Thomas and Ryan bring a shared dedication to craftsmanship, ingredient-driven cooking, and the continual evolution of what it means to cook in California.