chef ryan sullivan

Ryan Sullivan's culinary journey is a testament to his deep-rooted passion for Southern cuisine and dedication to honing his craft. Starting in his grandmother's kitchen, he learned the foundations of traditional Southern dishes and the value of fresh, locally sourced ingredients. His early exposure to the restaurant industry as a dishwasher ignited a passion that led him through various roles, from line cook to server, allowing him to gain invaluable experience and insights into the intricacies of the culinary world.

His decision to pursue formal culinary education at Johnson and Wales College in Charleston further solidified his commitment to his craft. Immersed in the vibrant food scene of Charleston, Ryan worked in several prominent restaurants, steadily climbing the ranks and refining his skills along the way. From his tenure as Chef de Cuisine at Cru Cafe & Catering to his role as Sous Chef at The Glass Onion, Ryan demonstrated his talent and dedication, earning respect within the industry.

It was serendipity that brought Ryan and Lexie together, kindred spirits united by their shared love for exceptional food and service. Their partnership gave birth to Harvest Catering in 2013, a venture fueled by Ryan's passion for sourcing local ingredients and creating bespoke menus that leave a lasting impression on clients. Through Harvest Catering, Ryan continues to showcase his culinary prowess, delighting clients with innovative dishes that celebrate the rich flavors of the South while staying true to his roots.