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While attending the School of Culinary Arts at Santa Rosa Junior College (SRJC), Ryan Pollnow was introduced to the delectable combination of "wine country cuisine" and classic French cooking techniques. For Ryan, a California native, it was sensory love at first taste.
Following his SRJC training and three years of working in Sonoma County restaurants, Ryan went overseas to Spain, where he worked at a several culinary destinations, including Mugaritz, a Michelin two-star restaurant outside of San Sebastian.
Returning to California, Ryan worked as sous-chef at Mecca Restaurant in San Francisco. After that, Ryan spent time tasting through restaurants in France before returning to work in California, ultimately landing at the Kendall-Jackson Wine Center in early 2007. | 