Ryan Stover
Ryan Stover

Ryan Stover

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Introduction: My experience spans over 20 years now and includes multiple Michelin-starred restaurants and high-profile celebrities. I strive to bring happiness to you and your guests with a wonderful dining experience. I will personally tailor your menus to ensure your desires are met. I look forward to hearing from you!

Serves Dallas, TX

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1 employee

Payment methods

Apple Pay, Cash, PayPal, Venmo, Zelle

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Customers rated this pro highly for work quality, professionalism, and value.


2 reviews


Sam M.

We hired Ryan to create a menu and cook for a large family reunion weekend we had in April 2021. The first night we wanted passed heavy apps and the second night we wanted a full dinner and something fancier. Ryan did an amazing job. Not only was the food delicious, it was highly creative and he was able to meet our dietary needs as we have some vegans and vegetarians in the family. He did not disappoint the Carnivores however! He made the most amazing marinated tenderloin that our guests raved about. He sent menus for approval beforehand, and I knew exactly what to expect which took the stress out of it for me. He was punctual and there was plenty of food for our guests. Everyone was hugely impressed with him and enjoyed having him at our event. I’ll be hiring him again for our holiday party. I highly recommend Ryan.
Aug 3, 2021
Michelle H.

I first hired Chef Ryan in February 2020 and have hired him for various dinners and events four times since. He does a great job of bringing life to my ideas and never lets me down when hired for events where he gets to have more of his own creative input. His menus are always varied, with a focus on in-season produce and locally-sourced products when possible. The plating is beautiful and my guests are always impressed. Chef Ryan loves what he does and it shows.
Jul 25, 2021
Background Check

Ryan Stover


  • What is your typical process for working with a new customer?

    Starting a dialogue via direct message, text or email is essential. I find that while phone conversations are important, I like to work with my clients as much as possible via email to ensure I am able to reference all details covered for the event.

  • What education and/or training do you have that relates to your work?

    I have a formal culinary education that took place in Denver, Provence (France), and Piedmont (Italy) that gave me a great foundation to build upon in my early culinary career.

  • How did you get started doing this type of work?

    My family always inspired me to become a chef. Plenty of my younger years were spent in the kitchen helping my mother, father and brother, cooking homemade meals that we loved. I also watched my brother (10 years my elder) grow through restaurants, eventually becoming a chef as well. As soon as I took my first job as a cook, I knew this was my calling.

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