Chef Daniel Mallahan grew up in Everett, Washington where he spent his summers fishing, foraging, and exploring all the treasures the Pacific Northwest has to offer. After studying Business Management at Western Washington University, Daniel moved to San Francisco in 2008 to pursue cooking professionally. After graduating from the California Culinary Academy he began working at the new restaurant FIVE, a local, market-driven concept in Berkeley, California. In 2011, Daniel began working for James Beard Award winning Chef Nancy Oakes at the Michelin starred Boulevard restaurant in San Francisco. Daniel quickly rose through the ranks and earned a spot on the management team in this highly successful and competitive restaurant. During the summer of 2016 Daniel had the opportunity to work with world renowned Chef Cristina Bowerman in Rome, Italy. He spent time with the teams from both of Bowerman’s restaurants, Michelin starred Glass Hostaria and her modern Italian space, Romeo Chef and Baker. Returning to Seattle, Daniel joined Rider in 2017 as Chef de Cuisine and in 2018 was promoted to Executive Chef.
Chef de Cuisine Ryan Cerizo
Chef Ryan Cerizo’s passion for cooking began at a young age, helping his father with the family catering business while still in grade school. After graduating from Kapiolani Community College with an associate’s degree in science and a specialization in culinary arts and pastry, Ryan took multiple line cook positions on Oahu and Maui. His thirst for knowledge led him to enroll at the California Culinary Academy. He then joined San Francisco’s Michelin starred restaurant Spruce as a line cook, spending five years under the tutelage of Executive Chef Mark Sullivan and Chef de Cuisine John Madriaga. Staying in San Francisco, Ryan joined Stone’s Throw as sous to Executive Chef Jason Halverson, becoming Chef de Cuisine in 2015. He also opened the 2016 Michelin Bib Gourmand awarded Trestle as Chef de Cuisine. Moving to Seattle, Ryan was part of the opening team for Rider, and was promoted to Chef de Cuisine in 2019.