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Meet our Chefs


Upstate New York

Chef Bio

Chef Ryan Costanza was born into a family that lives and breathes food. He started working in his family restaurant at the age of 13. By 18, he was staging in some of New York’s most elevated kitchens. He then worked on the opening team of Chef David Bouley’s first upstate New York venture with Danny Wegman. From there, he took a Sous Chef role for a modern tasting menu restaurant in the Finger Lakes, Warfield’s High Point. After his successful stint at Warfield’s, Costanza left the United States to spend six months in Japan and Korea staging and learning non-American flavors and techniques.

How long have you been working with Big City Chefs?

Since 2018

If I were a spice, I would be…

I would be Freeze Dried Calabrian Chilis, turned into a spice mix with dried parmesan oregano and basil with a touch of toasted seaweed and sesame. Essentially Italian Furikake Spice, as that is a perfect blend of my cooking.

My favorite local purveyors, artisans, and farmers:

KLD Farms, Nashville Grown, Bloomsbury Farms, Radical Shoots

What I love about cooking and hospitality…

Im naturally into setting a vibe. Whether its for a party, DJing, or running restaurants. I like to transport people from their day to day to something much more fun.

What are your top three go-to pantry items?

Calabrian Chili, Olive Oil, Maldon Salt

Send Me a Message

I’ll get back to you as soon as I can.

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Big City Chefs - Private Chefs across the US

Meet Our Chefs

In over 30 regions across the US, Big City Chefs has curated a roster of chefs who are suited for your dinner party, cooking event, or meal prep needs. View Big City Chefs

Did You Know?

Big City Chefs got its start with the Food Network on Private Chefs of Beverly Hills. Check out a clip here.