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Meet the Culinary Entrepreneurs: Ryan Wilson
CEO, Lawry’s Restaurants Inc.
Join us to meet the great-grandson of the original Lawry’s founder, current CEO Ryan Wilson. Prior to joining Lawry's, Ryan worked in some of the country's most respected kitchens, from Quince and La Toque to Gramercy Tavern, and embarked on a journey through Italy — where he trained under the lauded Tuscan butcher Dario Cecchini at Antica Macelleria Cecchini — and Northern California to further his culinary education. Upon his return, he became executive chef of the Tam O'Shanter in Atwater Village, and would later play a critical role in research and development for Five Crowns' SideDoor gastropub and as opening chef at Lawry’s Carvery at L.A. Live and Lawry’s The Prime Rib in Shanghai and Osaka. Ryan would go on to become Lawry's vice president and corporate executive chef and earn a master’s degree from the Stanford Graduate School of Business before his most recent appointment to chief marketing and strategy officer in 2018, when he led the unprecedented revitalization of the 82-year-old brand's iconic Beverly Hills flagship.
Ryan represents the fourth generation of the Frank and Van de Kamp families to be an active member of the company. As CEO, Ryan continues to guide the iconic restaurant group's long-term growth and innovation, while preserving Lawry's signature guest experience for future generations.