Before becoming a chef instructor at Stratford University, Chef Ryan Westover spent several years working in some of DC's best restaruants. In May 2013, Ryan Westover brought his southern charm to the landmark restaurant 1789, when Executive Chef Anthony Lombardo tapped him as the new pastry chef. Since his move to Washington, DC in 2009, the graduate of the Baking and Pastry School at Stratford University in Falls Church, Virginia has been recognized in the media for his exceptional talent. In addition to being named among 50 of the country's best pastry chefs in 2013 with Food &Wine magazine's "The People's Best New Pastry Chefs", Westover won the first annual "Doughnut Fest" hosted by Brightest Young Things the same year. Inspired by his roots in Georgia, Westover has developed a style that centers on the simplicity and elegance of the South. Having served as the lead pastry chef at both Jackson 20 in Alexandria, VA and Poste Moderne Brasserie in Washington, DC, Westover has developed a unique passion for baking and pastry over the years. From 2011 to 2013, he served as the pastry chef at Poste Moderne Brasserie in the Hotel Monaco, before joining the team at 1789 Restaurant. During his tenure at Poste, he emphasized the importance of local and seasonal ingredients for his desserts. With the support of Executive Chef Dennis Marron, Westover enjoyed the freedom to be creative and discover the resources available from the region.Born in Arlington, VA and raised in Canton, GA, Westover was happy to return to DC area.

RYAN WESTOVER chefryanwestover@gmail.com Mobile: 571-594-3577; www.chefsroll.com/ryanwestover EXECUTIVE PROFILE DMV based pastry chef and creative type. SKILL HIGHLIGHTS Food and Labor Cost Wedding Cakes Inventory Control Plated Desserts Menu Development Banquet/Buffet Desserts Recipe Development Artisan Bread/Viennoiserie CORE ACCOMPLISHMENTS - Finalist in AUI Pastry Cup 2017; Finished 2nd out of 12 finalist. - Graduated from Statford University with an A.A.S in Baking and Pastry Arts -Helped 1789 Restaurant achieve a 3 star review in Washingtonian Magazine -Recognized by Food and Wine Magazine, The Washington Post, and Starchefs.com for my abilities. -Have unique leadership experience from my position as a chef instructor at Stratford University. -Successfully taught classes in Wedding Cake Production, Artisan Breads, Confectionery Production, Plated Desserts, Kitchen Fundamentals, and Cakes, Custards, and Creams. -Competed in the 2015 High Stakes Cakes Competition benefiting D.C Central Kitchen. -Completed over 40 hours of training with 3 world renowned pastry chefs in the past year (Antonio Bachour, Lincoln Carson, Nicolas Botomisy). -I have worked with active duty and retired military and their families to help them achieve their goal of graduating from culinary school. PROFESSIONAL EXPERIENCE 09/2016-Current Chocolatier Bluprint Chocolatiers － Alexandria, VA - Responsible for the production of technical and precise confections and chocolates that are sold retail onsite. - Maintain a clean and highly organized kitchen. 09/2015-Current Baking and Pastry Chef Instructor Statford University － Alexandria, VA -Provide instruction to students from all backgrounds and skill levels on the fundamental and advanced techniques pastry chefs need for proficiency. -Provide strong written and verbal communication to students, other chefs, and the administration. -Develop new recipes and classes to ensure students and myself stay up to date concerning technique and trends. 04/2013 to 01/2015 Corporate Pastry Chef Mike Isabella Concepts － Washington DC, DC - Responsible for development of menus and recipes for all concepts. - Helped to open new concepts. Responsible for hiring and training staff. 04/2013-01/2015 Executive Pastry Chef 1789 Restuarant － Washington DC, DC -Daily production, inventory, cost control. Responsible for hiring and training staff. -Menu and recipe development. Maintaining a seasonal menu. Ordering product and supplies. Wedding cake and bread production. -Managed a staff of 6 who provided desserts for 6 restaurants (all part of Clyde's group) in total. 10/2010 to 04/2013 Pastry Cook/Pastry Chef Kimpton Hotels and Restaurants － Washington D.C, DC -Responsible for daily pastry production, recipe and menu development as well as small scale production of specialty and wedding cakes. Managed a small staff of pastry cooks. - Other responsibilities included working outside events and helping to generate interest and publicity in the pastry program. EDUCATION 2005-2007 General Education Kennesaw State University － Kennesaw , GA, USA Attended 2005-2007 2011 Associate of Applied Science: Baking and Pastry Stratford University － Falls Church , VA, USA Attended 2009-2011