{"id":9873,"date":"2026-05-19T19:05:42","date_gmt":"2026-05-19T19:05:42","guid":{"rendered":"https:\/\/www.southernsmoke.org\/?post_type=chef&#038;p=9873"},"modified":"2026-05-06T19:09:29","modified_gmt":"2026-05-06T19:09:29","slug":"daisy-ryan","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/es\/chef\/daisy-ryan\/","title":{"rendered":"Daisy Ryan"},"content":{"rendered":"<p>A Santa Ynez Valley native, Daisy Ryan is a graduate of the Culinary Institute of America and alum of some of New York City\u2019s most acclaimed kitchens, including Gramercy Tavern, Chef\u2019s Table at Brooklyn Fare, and Per Se. Since opening Bell\u2019s in 2018, she has been recognized as a Food &amp; Wine Best New Chef, a James Beard semi-finalist for both Best Chef: California and Outstanding Hospitality, and earned a place on Food &amp; Wine\u2019s Best Restaurants in America list in 2024. Bell\u2019s has held a Michelin Star every year since 2021. Alongside her husband Greg Ryan, she co-founded Companion Hospitality, which now includes Bell\u2019s, Bar Le C\u00f4te, Priedite Barbecue, Na Na Thai, Bodega, and their nonprofit, Feed The Valley\u2014an initiative that combats food insecurity in the Santa Ynez Valley by harnessing the strength of the local restaurant community.<\/p>","protected":false},"featured_media":9874,"template":"","class_list":["post-9873","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef\/9873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media\/9874"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media?parent=9873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}