OUR FEARLESS LEADERS

I grew up right outside of Philadelphia on the Delaware border, home of the Chesapeake Blue Crab. It was one of those always sunny days while watching the Eagles and drinking a Yuengling that I realized I wanted to be a brewer. Fast forward (just) a few years, a few bad batches and a few good batches of homebrew, and I was able to break into the brewing industry. I’ve worked almost every aspect of the brewery life, but my favorite is behind the scenes making the beers I love. In my downtime, I enjoy traveling to different countries with my husband, as well as curling up in front of a fire with a book and snuggling with the dogs.

Born in Great Falls Montana, Ryan is a true Montanan at heart. He was raised from an early age in South Philadelphia, Pennsylvania. Ryan began his restaurant career in a hole in the wall Sicilian restaurant as a busboy at the age of 10. After being discharged from the Army, Ryan honed his skills learning the art of the Cheesesteak, a Philly staple. After cooking thousands of cheesesteaks, and falling in love with cooking, Ryan decided he wanted to be a chef. With little to no experience outside of cooking cheesesteaks, Ryan began as a line cook in various restaurants, including Amada Philadelphia, Iron Chef Jose Garces’ flagship restaurant. Ryan worked his way through the ranks, applying himself and soaking up all the knowledge he could like a sponge. After working in various restaurants, from Italian to Spanish, to homestyle American, Ryan decided to move down south and learn the art of southern cuisine. After a time living in South Carolina, Ryan moved back home to Montana where he ended up in Helena able to apply all the knowledge and skills he acquired in his past endeavors, here at Mt. Ascension Brewery. Ryan looks forward to bringing his love for food, and his flare for thinking outside the box, to the city of Helena.