Ryan Scott is one of the chefs on Bravo's reality cooking competition, "Top Chef 4: Chicago."

Ryan Scott zeroed in on his desire to be a chef at the early age of nine when the "toys" at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in the Central Valley of California Scott developed a passion for the culinary arts that has led to a very successful career spanning both coasts. Scott's talent for creating simple, healthy and delicious Mediterranean and French-influenced cuisine draws long lines and wide acclaim at Myth CafŽ in San Francisco, where he has been chef since 2005. Scott strongly believes in "giving back" as much as possible and works extensively with Bay Area community organizations. This fall, Scott led a team of over 30 volunteers in his first "Thanksgiving Bag Lunch Giveaway," which involved creating 1,000 bag lunches for people in need - from scratch.

Age: 28
Hometown: Los Banos, California. Currently resides in San Francisco, California.
Profession: Chef, Myth Cafe
Culinary Education: Associate of Arts, California Culinary Academy
Favorite Simple Spring Recipe: Chilled spring pea soup with Strauss yogurt and dill cucumbers




FACTS

Age: ∼37 years old
Hometown: Los Banos, CA




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