Ryan Wolfram Email and Phone Number

As Director of dining services I serve as a Champion and Coach to my team of dining associates, an advocate to residents with a goal of effectively managing the day to day dining services operation, but also by ensuring that our current and future residents are delivered exceptional service, delicious food, and interesting and exiting dining options. I work to build, develop and manage all of the community's dietary associates, and work to establish a communication plan which includes team, the residents, the family members and our guests with the goal of delivering excellent care and nutrition to our residents. As Executive Chef I am here to assist in the development and maintenance of the dining services budget, develop vender relationships and exciting new menu offerings. I ensure the kitchen environment and dining are all properly maintained, clean and safe, and work with the team to prepare meals. Additional responsibilities include working with other departments to support the marketing and public relations of the community. Also serving on special projects and assignments in support of other artisan communities. This duel roll within the Artisan community allows for the opportunity to create a dramatic and positive impact on the residents' ability to live an active, vibrant life. My goal is to exceed residents expectations by providing leadership to a talented team of professionals working to create friendly and professional experience paired with authentic, creative, and exciting new meals.

Chef of Harvest Market. Our very own restaurant inside the Hospital. While at UW Health I was on the ground breaking floor of a 3.5 million dollar renovation. The Hospital went from Convenience food cafeteria to Scratch kitchen with dining area all over the course of 18 months. During my time at UW I worked directly with the Executive chef on menu development, recipes formatting, and Kitchen Design.

Studied Classical French Technique. 4.0 GPA

As Chef De Cuisine at Riverside I was in charge of daily Lunch and Dinner Specials and the soup of the Day. I assisted in ordering and was brought in on prospective employee interviews. I worked lead during the busy times and was in charge of training all new kitchen staff.