Chef Ryan leads all culinary operations, including the hotel’s restaurants—Birch & Bloom, The Good Sport and The Aspen Bar—as well as in-room dining, banquets, weddings and events. Born in Gaithersburg, Md., Collins began his kitchen career at age 14 and trained under James Beard Award-winner Isaac Becker. His eight-year tenure with José Andrés in Washington, D.C., including roles as executive sous chef at Oyamel and on the ThinkFoodGroup research and development team, shaped his signature blend of Spanish, Mediterranean and modern American influences.
After moving to Charlottesville, Collins led the kitchen at Early Mountain Vineyards and co-founded Little Star. He champions sustainability, local sourcing and creative menu development, delivering memorable dining experiences that celebrate both innovation and community.
