Meet Chef Ryan Smith

Program Chef, PHILLIPS Programs

What year did you join Brigaid?

2025

What were you doing before Brigaid?

Before Brigaid, I was the Chef de Cuisine at Masseria, a Michelin Italian restaurant in Washington D.C.

Why did you choose to work for Brigaid?

The idea of "everyone deserves good food" really resonated with me.  Brigaid gives me the opportunity to serve good food and nourish the future of our country.