Ryan Boya is a chef with a career shaped by a deep respect for craft, seasonality, and the evolution of his culinary voice. A graduate of Johnson & Wales University, Ryan began his career in pastry, where he built a strong foundation in precision and technique while working as Executive Pastry Chef at Liquid Art House and Café ArtScience in Boston.

Over time, his focus shifted from pastry to savory cooking, allowing him to develop a broader and more expressive approach to food. His cooking today is guided by seasonality, instinct, and a desire to let ingredients lead the way, with menus that evolve in response to what is available and what feels most inspiring in the moment.

Ryan first attended the Nantucket Food & Wine Festival in 2017, where he met his now wife, Kim Boya—a moment that would go on to shape both his personal and professional life. Together, they now run Cello in Lenox, Massachusetts, where they bring their shared perspective to a dining experience that is thoughtful, ever-changing, and rooted in a strong sense of place, connection, and a touch of playfulness.