City Weekly · Eat And Drink
Young Utah chef Ryan Shane uses the entirety of local, seasonal ingredients to guide his menus.
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A beauty for the eyes and taste buds at Sisu Alex Springer Despite a full-time training schedule as a speed skater for the U.S. National Team, Chef Ryan Shane wanted to make sure his culinary skills stayed sharp like the knives in his roll-up sleeve. “I wanted a chance to express my creative side as a chef, while practicing the skills and techniques needed to be a top level chef.
I figured a pop-up would be the best way to achieve all of that,” Shane said. “The pop-up is one of the ways I can take advantage of my free time to still continue to further my career and culinary skills while…
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