Armed with a degree in Hospitality from Syracuse University, Ryan started with Kimpton Hotels and Restaurants as an intern at New York’s Silverleaf Tavern before going on to prestigious posts at San Francisco’s iconic Sir Francis Drake Hotel and Harry Denton’s Starlight Room. With a passion for crafting the perfect wine list—and a special obsession with bubbly—Ryan enjoys learning the preferences of NIOS guests in order to expertly select just the right vintage to accompany their meal. He is an avid bowler, loves golf and sings a mean karaoke tune.
Born and raised in Jamaica, Queens, Chef Brodie brings a true New York touch to the NIOS menu, not to mention a wealth of knowledge gained by working alongside the city’s greatest chefs, including Jean-George Vongerichten, David Bouley, Tom Colicchio and Didier Virot. Local sourcing is at the forefront of his regionally inspired menu, which ranges from small plates to three-course meals built around seasonal ingredients that inspire the palate.