Ryan Hobbs is a professional chef with a culinary degree from the School of Culinary Arts, A.I.D. in Dallas Texas, where he trained under the watchful eyes of world-renowned Austrian Master Chef Charles Boley, Executive Chef David Binkle and Egyptian Executive Chef Mohammed Metwally. Here he received extensive training in Classical French, International, American Regional, and Mediterranean Cuisines, with a strong emphasis on Nutrition. Upon graduation he continued his education by working under several well known chefs in some of the finest restaurants in the Dallas/Fort Worth area.

He went on to own his own catering and private chef businesses, as well as teaching cooking classes and, became a ‘published chef’ with several articles featuring some of his most popular recipes.

Through the years, Chef Hobbs' has become a highly sought after professional with an impressive list of clients that are a who's who of high profile public figures from Mayors, Senators, Famous Sports figures, University Presidents, the Dallas Ballet, Well Known Musicians, the Bass Performance Hall and Corporate Executives.

Chef Hobbs joined the E.C.I. team in early 2004 as our Corporate Chef/ Catering Director and has worked closely with President Frank Ricupati and the rest of the E.C.I. team, to develop a food service program surpassed by none.

Chef Hobbs is certified with the State of Texas in Sanitation and Safety and is also a Proctor for the National Restaurant Educational Foundation’s Servsafe program, making Sanitation and Safety our highest priority.

Chef Hobbs, along with E.C.I., is committed to providing exceptional service and products using the best available ingredients to make each dining experience a memorable one.