After beginning his career at a young age in San Luis Obispo County, California, Jason Ryczek’s love for restaurants took him to San Diego, then Los Angeles, before landing in San Francisco and making a home in the city’s seafood scene, specifically finding his niche in caviar. After spending years working with sustainable seafood at the famous Waterbar, Ryczek became executive chef at the powerhouse seafood restaurant Farallon, which frequently graced the San Francisco Chronicle’s Top-100 list during its 23 years of business. Next came a stint at Alameda’s Alley & Vine as chef and co-owner. While at Alley and Vine, Ryczek also acted as chef and consultant for Smiley’s Saloon in Bolinas, perhaps the oldest continually running saloon on the West Coast. In 2022, Ryczek moved to Houston to helm Little’s Oyster Bar for Pappas Restaurants.