Ryan Rizzuto is a chef, entrepreneur, and event curator in San Diego. You can taste his work at his own farm-to-fork soul food popup, Southside Biscuits, or at local nonprofit Kitchens for Good.
Chef Ryan began working at Kitchens for Good shortly before the pandemic started, and his role quickly transitioned into large-scale hunger relief to feed our neighbors in need. Together with his Project Nourish team of cooks, they have produced over 300,000 meals since March 2020. In December 2020, Chef Ryan was nationally recognized as a 2020 Food Hero by Edible Communities and Niman Ranch for Covid-19-related hunger relief operations at Kitchens for Good.
Chef Ryan recently began as our Executive Chef and is currently working on several culinary projects to support the future apprentices of Kitchens for Good. These projects include building an interactive teaching garden on the grounds of our facility, developing specialty soups for the new Rady Shell at Jacobs Park music venue, and supporting the creation of our fresh food and cookware retail experience, SHOP Kitchens for Good.
When Chef Ryan is not at Kitchens for Good, he enjoys writing about our local food scene for Edible San Diego Magazine, shopping at the bountiful farmers markets around the area, and creating soulful dishes for his culinary popup Southside Biscuits. He invites you to volunteer with Kitchens for Good and partake in our mission of changing lives with food.
The determination and dedication of our apprentices to change their lives through food is inspiring. We become one bite closer to equality, understanding, and a more sustainable future with each plate served.