Ryan Vickers

The belly rules the mind.

Ryan began his cooking career at the age of 16 at a St. Albert steakhouse, which ultimately led to his graduation from the culinary program at NAIT in 2006. Ryan enhanced his skills at the Hardware Grill for four years before budding off and running his own catering project. For his talent and hard work, he earned the Sous Chef position at Red Ox Inn, where his collaboration with Sean has allowed them to enjoy their current level of success.