i. Biography
Cooking is the throughline in Ryan Costanza’s work: a practical ethic shaped in his family’s restaurant and carried into the discipline of high-pressure kitchens in American and Chinese dining. His stated standard is plain—using the best possible ingredients, treating them with respect and care, and pushing them toward something “truly transcendent.” That reads less like branding than method: select carefully, cook cleanly, and avoid anything that gets in the way of flavor.
The Climb
The family restaurant gave Ryan Costanza an early working education in repetition, pace, and the daily habits that make a kitchen hold together. After that, David Bouley in New York City, New York, USA, placed him in a more exacting environment, where precision and attention to detail were part of the job. Those years set up the next step: Executive Chef at Freedman's in Los Angeles, California, USA (from 2020), a position that shifted the work from execution to direction, with responsibility for both standards and tempo. Since 2023, Costanza has also been co-owner of Present Tense, while since 2024 he has served as Executive Chef of Dayang (Wenming Road). The two roles point to a broad practice: one centered on building and sustaining a restaurant, the other on the day-to-day demands of guiding food from prep to service. Together, they place him on both sides of the operation, where ownership and kitchen leadership meet.
Today
At Dayang (Wenming Road) in Guangzhou, Costanza has also worked with Traditional Cantonese double-boiled soups, a format built on patience, restraint, and attention to ingredients. In that style of cooking, the goal is not speed or show but clarity: the work is to draw flavor out, steadily and without waste. “I’m naturally into setting a vibe. Whether it’s for a party, DJing, or running restaurants.” That line adds another part of the craft: atmosphere. For Costanza, the meal is not isolated from the room around it. Cooking, hosting, and rhythm all sit close together in the same approach, where the aim is to move people out of the ordinary pace of the day and into a sharper, more engaging setting.
Signature
Ryan's signature dishes include Yellowfin Tuna Crudo, Japanese Mackerel, Black Cod, Pastrami & Pickles, and Silkie Chicken Soup in Whole Coconut. The set moves across a useful range: raw and composed, rich and restrained, familiar and pointed. Crudo and mackerel suggest precision and clean handling; Black Cod brings depth; Pastrami & Pickles shifts toward salt, acidity, and memory; Silkie Chicken Soup in Whole Coconut signals a dish built around form as much as flavor.
In Their Words “I’m naturally into setting a vibe. Whether it’s for a party, DJing, or running restaurants. I like to transport people from their day to day to something much more fun.” “Using the best possible ingredients and treating them with respect and care, to produce something that is truly transcendent.”
Recognition
Ryan's honors include Michelin Bib Gourmand.
Profile updated July 2026
FAQ
Asked of Ryan
What is Ryan Costanza's current role?
As of 2026, Ryan Costanza is Worked in his family's restaurant.
Where did Ryan Costanza work before?
Ryan Costanza's earlier career included his family's restaurant, David Bouley, and Freedman's.
What recognition has Ryan Costanza received?
Michelin Bib Gourmand (2024).
