Ryan was born in Greenwich, and grew up in Westport, CT. He attended Chemical and Biological studies at Roger Williams University in Bristol, RI. 

He discovered his passion for wine after numerous trips to Napa Valley, specifically the Spring Mountain AVA located just north of Saint Helena. He worked extensively with producers on Spring Mountain, but most closely with Cain Vineyards. Upon returning to New York City, He began studying at the International Culinary Center for his Court of Masters Sommelier Certified level accreditation.  After receiving the Walter Clore Scholar award he began to work as a Sommelier at Betony, a three star Michelin restaurant  in NY. He then moved to the Four Seasons Restaurant, as Head Sommelier. By chance, he met the owners of the Mercantile Group, and was offered a job in Dublin. His Sommelier career continues to progress at Cafe en Seine located in Dublin.