Chef Ryan Smith spent over 8 years immersed in the NY food and wine scene, most notably as the Executive Chef and Head Wine Educator of New York Vintners, where he taught hundreds of wine classes and collaborated with some of the world’s best winemakers as well as artists, actors, and musicians to create what he calls “alternative dining experiences.” In October 2016, he moved to London for a 16-month residency, using it as a staging ground to travel Europe, stoke his creative flames and do what he loves most – curate epic experiences around food and wine. Now back in NY, he has started his own business, Fork & Saber, focusing on special events as well as restaurant and private wine consulting. He holds a Level 3 advanced certificate from the Wine & Spirit Education Trust and is currently pursuing the Level 4 Diploma. 

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