Chef. Butcher. Fishmonger. Storyteller. Ryan grew up in Swansboro, North Carolina, with salt in his lungs and fish scales in his hair. He spent his childhood chasing blue crabs barefoot and filleting flounder before he even learned to parallel park. To this day, he swears he can taste the difference between a Swansboro shrimp and a Sneads Ferry one.

A Culinary Institute of America graduate, Ryan has spent over 20 years honing his craft in professional kitchens. Now living in Wilmington with his wife and two sons, he brings a deep respect for coastal cuisine—and a flair for storytelling—to Seabird. “Seafood is my playground,” Ryan says. “The North Carolina coast inspires me every day. I love blending global flavors with Southern roots. Grilling snapper with West African spices, pairing oysters with Appalachian pickles—there’s always a thread that connects.”

Off the stove, Ryan is a master of precision. He can break down a whole tuna with surgical finesse or treat a side of beef like a sculptor with marble. He believes in honoring the whole animal—every cut has a story, and every plate is a chapter. At Seabird, he recommends the Seafood Tower, a signature experience. “It’s not just food—it’s storytelling. It changes with the tides, the season, and the creativity of the team. It’s also the only dish I’ve ever assembled that might require a ladder.”

Ryan brings heart, humor, and a lifelong love of the ocean to every dish. Ask him about oysters, North Carolina shrimp, or the art of filleting a fish—and you’re in for a passionate TED-style talk…with plenty of laughs along the way.