Ryan Walker

Ryan is a true Vail native. His parents met as employees at the Vail Marriott, married, and raised he and his brother right here in the Valley. Ryan and his identical twin followed in their father’s footsteps and became chefs.

He was on the ProStart culinary team at Battle Mountain High School and won the NATIONAL competition. A difficult feat for a high school team from a small town in Colorado!  He began his career at the Avon Bakery learning the skill of baking at altitude.  Ryan then went on to study at Johnson and Wales in Denver and chose pastry to fit his creativity and artistic ways.

While in Denver he was a breakfast cook for the Nuggets and even cooked for the renowned Chef, Troy Guard.  In New York City, Ryan’s creativity flourished at 11 Madison Park and the Nomad Hotel.  After working in Australia for a few months, he returned to the United States to help open the Nomad Hotel in Los Angeles.  

While working in the city, Ryan began to hear the Rocky Mountains call again. His timing was perfect.  He was hired and joined the team as the Pastry Chef overseeing the department of “all things sweet” at both Sweet Basil and Mountain Standard. When Ryan is not in the kitchen, he likes to spend his time skiing and golfing.  Traveling, exploring, and taking adventures are also passions of his.