Chef Ryan Silas-Groves' culinary passions started at a young age. His fondest memories of childhood are of sitting on the counter helping his mother make dinner each night. As he grew he decided to take that passion to the next level by attending The California Culinary Academy Le Cordon Bleu in San Francisco. After graduating Ryan traveled to Kauai where his desire to cook with local sustainable agriculture took root. In 2009 Ryan returned to the central coast and found a home at Roblar winery, where he is currently the Executive Chef. At Roblar winery he has been able to utilize local resources, creating a unique and sustainable cooking style that reflects the community.