Coming together around food resonates closely with my upbringing. My father was a technically trained Chef, who I assisted in catering my mothers yoga retreats, while my mom shared holistic modalities, such as Ayurvedic nutrition and herbal remedies. My early employment began in the restaurant industry and farmers markets in the Pacific Northwest, fostering my slow food philosophy.

After graduating from Portland State University, I traveled abroad and went on to receive a Masters in Public Health (MPH) specializing in Global Health. I spent 10+ years in the non-profit sector engaged in development, community outreach and program management, with 3 years living in Thailand working in maternal and neonatal health focused on improving nutrition and healthcare access to Burmese migrants and refugees. After returning to the states I was Executive Chef of the Seattle non-profit Young Women Empowered (Y-WE) and built a farm-to-table food empowerment youth program. I began getting contracted as a Kitchen Manager, Sous Chef, Food Procurement Specialist and Caterer for multiple social enterprises which lead to the establishment of Ry’s Table LLC.

Throughout my life, I’ve had personal battles with leaky gut, parasitic infection, food sensitives and gluten intolerance. I’ve always looked to food as medicine and seen the relationship as sacred, diving deep into Ayurveda, homeopathy, and ancient eastern philosophies for immune boosting and reducing inflammation. At the core, I’ve found that knowing where your food comes from, eating fresh, homemade, locally farmed and seasonal produce is what gives the most life to our bodies. I seek opportunities to empower others through nutrition education so they realize the connection between informed food choices and an improved quality of life. 


“Life Itself Is The Proper Binge”

 – Julia Child


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