Greg Ryan

Greg Ryan’s work in restaurants tracks through rooms where service has to run on precision, pace, and restraint. From there, the responsibility widened. At the Beverly Hills Hotel in Los Angeles, Ryan served as Restaurant Director, a role that sits at the intersection of floor discipline, staff coordination, and the expectations attached to a fixed address with its own weight. Austin marked the next stage. As General Manager at Jeffrey’s and Josephine House, Ryan was working in the operational middle of the restaurant, where consistency, timing, and a clear hand on service matter as much as hospitality.

The progression across these posts shows a career built step by step, with each room adding to a practical understanding of how restaurants function day to day. Since 2018, Ryan has been CEO and co-owner of Bell’s. Ownership changes the scale of the work: the decisions are longer-range, but they still rest on the same service knowledge formed in earlier roles. By that point, the lessons of the floor, the dining room, and management had been consolidated into a position with direct responsibility for the business as a whole.

Ryan’s present role brings the earlier chapters into one frame. The path runs from restaurant work in New York City to leadership positions in Los Angeles and Austin, and then into ownership in Los Alamos. Read in sequence, the career shows accumulation rather than leapfrogging: a steady move through the mechanics of service, operations, and oversight. Ryan’s experience spans the floor and the office, the guest-facing side of service and the decisions that hold a restaurant together behind it.

Since 2018, CEO and co-owner has been the title, but the substance is the same disciplined command built across Tribeca Grill, Per Se, the Beverly Hills Hotel, Jeffrey’s, and Josephine House.