Originally from Pittsburgh, Pennsylvania, Chef Ryan Sonson’s culinary journey began 30 years ago when he left home to attend Johnson & Wales University. Since then, he’s built a career that spans the globe—working in major cities and exotic destinations while constantly pushing himself to learn more, grow more, and cook better.

After traveling across the United States—including a memorable chapter in Alaska—Chef Ryan still wanted more. His drive for new experiences led him to work in places like Cairo, Qatar, Hong Kong, Burma, and Singapore. Each location added a new layer to his cooking style, from bold flavors to innovative techniques, and each taught him something unique about food and culture.

He has worked for some of the world’s most respected hospitality brands, including Four Seasons Hotel, Mandarin Oriental, Shangri-La, and Fairmont Hotels, and bringing a high level of skill and precision to every kitchen.

Bringing Global Experience to Students

Even with a career full of international travel and luxury hotels, Chef Ryan’s focus is simple: students. He’s dedicated to elevating campus dining through:

  • Regular menu upgrades based off student feedback

  • Special features

  • Premium dining events

He wants students to experience the same quality and excitement found in top restaurants—right here on campus.

Life Outside the Kitchen

Chef Ryan is a proud Pittsburgh sports fan who enjoys biking, hiking, and exploring food markets. But his favorite thing to do is spend time with his wife of 20 years, Esther, and their 4-year-old son, Raylan.

Today’s Feature

Today at 11 AM at Summit, Chef Ryan is serving his inspired Korean Fried Chicken Sandwich—a perfect example of his global flavors meeting campus dining.