Ryan Crow started his career at the Common Grill in Chelsea, Michigan when he was just 15 years old. While working under Chef and owner Craig Common, he learned the basics of "from scratch" cooking and high-volume production in an upscale restaurant environment. At age 24 Ryan was accepted as a student of The Culinary Institute of America in Hyde Park, New York. There he learned all of the classic techniques of food preparation, from basic to extravagant. After graduation he accepted a position working for Cameron Mitchell Restaurants in Columbus, Ohio. Ryan was quickly promoted to management and helped open multiple locations throughout the United States. Next he moved to Cleveland, Ohio where he worked under Michael Symon and his culinary team. Ryan held the position of Chef de Tournant at Lolita in Tremont, Ohio for multiple years. He then accepted the position as Head Chef at Bonbon Bakery and Cafe in Ohio City, Cleveland, Ohio. There he wrote and executed incredible seasonal menus that created a line out the door almost daily. He has been featured on New Day Cleveland, Cleveland Scene, and USA Today. After four years Bonbon changed ownership. At that point, Ryan decided to create Crow's Catering. After years of working out of shared kitchens and doing small events, Crow's Catering now has it's own facility in Amherst, Ohio. Ryan and his team of skilled culinarians can fully exercise their true passions of making beautiful, delicious, healthy food, and teaching culinary skills to anyone who wants to learn.