Today we’d like to introduce you to Ryan Stock
Hi Ryan, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I was born in Ohio and while I had a lot of things that interested me growing up, I had a particular interest in food and cooking. I was fortunate enough that my parents exposed my sister and I to a fair amount of traveling, going out to eat and staying in nice hotels around the country. Even when not traveling, meals were a big deal for us. Our family was always trying new restaurants and when it came time to family dinner at home, it was always a big ordeal. This really opened up my understanding of what food can be. It also gave me an understanding that a meal is so much more than just eating, it’s an emotional experience that is shared among friends and family. By the time I got into high school and old enough to get my first jobs, I quickly immersed myself into the world of restaurants and hospitality.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not even close, but thats also just life and I don’t think I would want it any other way. Part of what makes success, whether its small wins throughout the day or a big accomplishment or achievement is the personal satisfaction of overcoming challenges or obstacles. That being said, I think that one aspect that has always been on my side has been my emotional connection to the industry and my love for hospitality. I was fortunate to know what I wanted my career path to be very early on.
As you know, we’re big fans of Sushi | Bar Hospitality. For our readers who might not be as familiar what can you tell them about the brand?
Sushi Bar Hospitality is a small, but very high end hospitality group. We have venues around the country in some of the top markets. The heart and should have the group is the high end omakase concept; Sushi | Bar. It’s an incredible concept that we continue to refine with every new location we open. What I love about the concept is that it’s very small in nature and focused on an ultra premium experience for all of our guests. Hospitality is all about how you make a guest feel and with such a small number of guests each night, we have the extra special opportunity to be able to really build relationships with our guests and customize each and every experience. A concept like ours, one would imagine is primarily serving guests only on special occasions, celebrations, etc. Which is certainly a facet of the clientele we get, but whats fascinating is the number of repeat and regular guests we will see over and over. They feel a personal connection to the brand and our team and that relationship continues to build upon itself creating a loyalty on both sides.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
From a collaboration standpoint, there is a lot of opportunity. This is a world that is very receptive to collaborations and it is something that has been a focus of ours and one that we continue to build upon. We specifically make an effort to focus upon unique and more un conventional collaborations. I find that this pushes you to open up from a creativity standpoint and also provides our guests with new and fun experiences.
Pricing:
- Omakase Dinner $175/person
- Various Wine & Sake Pairing options available.
- Guests can do a full restaurant buyout starting around $3,000!
Contact Info:
- Website: https://www.sushibarhospitality.com
- Instagram: https://www.instagram.com/sushibarrestaurants/
Image Credits:
Sushi Bar Hospitality
