Ryan Anderson

Coming Up

Pastry was the first serious ground for Anderson’s practice, starting with Pastry Cook roles at Poppleton Pastries (2010–2011) and Turning Stone Enterprises (2012). The work sits in the part of the trade where repetition matters, and where exactness is earned through constant correction. That foundation continued at The Culinary Institute of America, where he was a Student Worker (2013–2014) and kept building technical control in a formal learning environment. The Cellar (2015–2016) added the line to that pastry base, with Anderson working as both Pastry Chef and Line Cook. That combination placed detailed production alongside service timing, making it necessary to move between precision work and the pace of the pass. At the same time, he also took on Teaching Assistant duties at Greater Southern Tier BOCES (GST BOCES) (2015–2020), bringing the same structured approach into instruction. Hospitality beyond the kitchen came through floor supervision at Radisson Hotel Corning (2019), where the service side of the trade became part of the daily picture. The teaching role at Greater Southern Tier BOCES (GST BOCES) then continued as teacher (2020–2024), extending that earlier classroom work into a fuller instructional post. By 2024, Anderson had moved into his current positions as Head Chef and co-founder and owner of Arbour, alongside Assistant Restaurant Manager of Coury Hospitality.

Where They Are Now

At Arbour, the pairing of owner and Head Chef/co-founder puts Anderson in both the planning and production sides of the business. The work calls on the same habits that shaped the earlier stages of his career: pastry discipline, service awareness, and the ability to work across different parts of hospitality without losing control of the detail.

In Their Words “I love that Frantzen (Stockholm, Sweden) uses unexpected, and sometimes challenging, flavour combinations such as goat’s cheese and liquorice, and the minimalistic plating of Eleven Madison Park (New York).” “It’s hard to pin down one inspiration because my style has been shaped by so many different experiences.”

Career - Head Chef and Co-Founder, Arbour - Owner, Arbour - Assistant Restaurant Manager, Coury Hospitality, Tulsa, OK, US (2024–present) - Teacher, Greater Southern Tier BOCES (GST BOCES) (2020–2024) - Floor Supervisor, Radisson Hotel Corning (2019) - Teaching Assistant, Greater Southern Tier BOCES (GST BOCES) (2015–2020) - Pastry Chef and Line Cook, THE CELLAR (2015–2016) - Student Worker, The Culinary Institute of America (2013–2014) - Pastry Cook, Turning Stone Enterprises (2012) - Pastry Cook, Poppleton Pastries (2010–2011)

FAQ Where did Ryan Anderson work before? Ryan Anderson's earlier career included Greater Southern Tier BOCES (GST BOCES), Radisson Hotel Corning, and Greater Southern Tier BOCES (GST BOCES). What is Ryan Anderson known for? Uses a lot of seasonal British ingredients, often alongside more Korean and Japanese flavours; likes dishes that are simple, not too fussy, but with complex flavours.