For Chef Scott Ryan, joining Moona marks both a homecoming and a bold new chapter. A native of Massachusetts' North Shore, Ryan has journeyed across the country refining his culinary perspective, from formative years with iconic Boston kitchens like Sofra and Harvest, to national acclaim at Washington D.C.'s Mockingbird Hill, which earned a coveted spot-on Bon Appetit's “50 Best New Restaurants in America” list.

Educated at Johnson & Wales University in Providence, Ryan holds dual degrees in Culinary Arts and Food Service Management. His disciplined foundation was further shaped by working under renowned culinary figures including Claudia Fleming at North Fork Table and Inn and Alon Shaya at Safta in Denver. These experiences instilled in him an approach that’s rooted in tradition but executed with resourceful innovation.

As Executive Chef at Moona, Ryan is focused on amplifying the soulful vibrancy of Levantine cuisine. His cooking style is intensely flavored, culturally reverent, and deeply healthful, centered on a profound respect for the traditions behind each dish. He describes his food not as his own, but as “an attempt to recreate traditional, culturally relevant dishes” with integrity and care.

Known for his ability to navigate both the creative and operational demands of a kitchen, Ryan’s prior roles include overseeing five food and beverage outlets at Denver’s Clayton Hotel & Members Club, which was awarded a Michelin Key. At Mockingbird Hill, he developed a highly acclaimed menu using limited culinary equipment, teaching him the value of constraint-driven creativity. Now back in Massachusetts, Ryan brings his global inspirations and local sensibilities to Moona’s acclaimed menu. His pantry obsessions include orange blossom water from Mymoune, and his culinary journey is increasingly focused on updating Levantine classics with a modern lens.

Outside the kitchen, Ryan finds creative recharge in travel and outdoor adventure. But within Moona’s walls, his mission is clear: to craft an experience where guests feel welcome, delighted, and just a little bit challenged; one vibrant, thoughtful plate at a time.