CHEF RYAN COSTANZA was born into a family that lives and breathes food. He started working in his family’s restaurant at the age of 13 and by 18 he was staging in some of New York’s most renowned kitchens.

He was on the opening team of Chef David Bouley’s first upstate New York venture, after which, he took a Sous Chef role for a modern tasting menu restaurant, Warfield’s High Point. After his successful stint at Warfield’s, Costanza spent six months in Japan and Korea learning non-American flavors and techniques.

Upon his return, Ryan moved across the country to Los Angeles. After re-conceptualizing a string of hip coffee shop-cafes, he began at Lukshon under Chef Sang Yoon. Shortly after, he met Chef Govind Armstrong and was hired as chef de cuisine at Armstrong’s restaurant, Post & Beam. He was also enlisted to help open Armstrong’s Southern fine dining concept, Willie Jane.
Ryan then traveled back to Asia to take an Executive Chef job at a multi concept venture in Singapore, Nosh.

Costanza again returned to the United States, and began working for Chef Daniel Patterson at his three Michelin star rated Coi and Alfred’s Steakhouse.

Following Coi and Alfred’s, Chef Ryan met the owners of Dija Mara and together they set off to create a restaurant that would bring the flavors of Southeast Asia to Southern California. Ryan then moved on to become the Executive Chef of Freedman’s in Los Angeles, helping them branch out and refine the culinary offerings at their sister restaurant, Greekman’s.
Chef Ryan’s current focus is the development of his own concept, a craft Sake Brewery debuting in 2022.

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