Ryan Wiuff

I am a born and raised military man. I spent my entire 18 year childhood as a Navy brat, growing up with a lifestyle of discipline and moving an average of every 4 years. After graduating high school I spent 6 years of active duty in the Navy before separating in 2012 and moving to Nashville to attend culinary school. I received my bachelors degree using the GI Bill and have been working as a chef since Feb. 2012, specializing in breakfast.  I’m a master at efficiency and breakfast foods, especially eggs.  I’m willing to bet I can make you the best omelette you’ve ever had.  If you’re cooking breakfast, you want me on your team.

Worked in hotels for the last 6 years as a breakfast chef.  Worked at the 1 Hotel and the 21C Hotel.

Bachelors degree in culinary arts/management at The Art Institute of Nashville