Meet Stones of the Yarra Valley Sous Chef - Ryan Smith

We’re pretty lucky that Sous Chef, Ryan Smith (AKA Smitty), walked into the kitchen at Stones of the Yarra Valley 11 years ago and never looked back.

 Unlike most, Ryan’s passion to become a chef didn’t come from the desire to create great food, but from a moment during work experience at his cousin’s restaurant on Chapel Street. Smitty watched another chef put an oyster shucker through her hand and thought, "hey, this would be a cool profession". It wasn’t long afterward that Smitty was accepted for his apprenticeship at Olinda's Pig and Whittle at the young age of 17! 

As an upbeat and optimistic guy, Smitty's calm nature is both contagious and comforting when working in a high-pressure kitchen. During work, you’ll find that he has a prep list in his head, and from the moment he walks into the kitchen, Smitty loves pushing himself and his team to be more efficient, and 'beat' the times they had set the previous week. Did we mention he loves sport, and a bit of friendly competition?

Outside of work, Ryan's life is just as busy! With his gorgeous wife-to-be, Alana, and 3 children there is little downtime throughout the week. His daily activities include being a very prestigious chauffeur to his little ones, nap time aficionado, play time conductor, dinner, then bath and bed; all whilst imparting all of his 'Smitty-isms'! 

Despite the beautiful chaos surrounding him, Smitty still manages to make the workplace fun, exciting and educational for his colleagues. When asked what was on his wish list for the next five years at Stones, Smitty answered “I would love to teach the up-and-coming Chefs about my love for this place and why I have kept coming back to work each day for the last eleven years”.

We got the opportunity to sit down with Smitty, to talk about work, his passions, and some of life’s guilty pleasures!

What gets you out of bed in the morning?

My kids, but I’m also a big advocate of every day you wake up is a good day.

How would you describe your day job to a child?

You know how The Wiggles make fruit salad, that's what I do, lots and lots of different fruit salads.

What is your biggest achievement to date – personal or professional?

Becoming a father.

If you could switch jobs with someone, who would it be?

Bear Grills, I'd love two days in the wilderness, living off the land, challenging myself to survive.

What are your biggest professional challenges?

To really become someone my kids are proud of.

What advice would you give to recent new entrants?

Don't take yourself too seriously, there is so much to learn. Nobody knows everything.

What’s your most memorable facepalm moment?

I would have to say, asking a kitchen hand to wash my oysters and they put them through the dishwasher!

Given a chance, who would you like to be for a day?

I would like to be a kid again.

What is your guilty pleasure?

Sour lollies

What is your favourite thing about being a chef?

The ability to be able to make people happy by delivering them an experience of the senses!

Best advice you ever got?

Soar like an eagle and don’t quack like a duck

Who inspired you to get into the kitchen?

It’s not who inspired me to get into the kitchen, but who inspired me once I was in the kitchen. It was Mr Hugh Davison, you might know him?! He believed that I had something inside me, he pushed me, tormented me, and made me work. But, he always cared, helped, inspired, and pushed me to be the best that I could!  Most things I’ve learned in a kitchen, are from him!