Since moving to Alberta from Burlington, Ontario (where he graduated from the prestigious culinary school at Humber College in 2009 and worked at Black Tree restaurant for 3.5 years) to apprentice at the Fairmont Banff Springs Hotel, Ryc has moved from a second cook to sous chef to chef de cuisine and executive chef. Clearly showing signs of ambition, in 2016 he entered the Chain de Rostiseur cooking competition for young chefs and placed third in Canada.
Another prestigious highlight was a stage (or internship) at Noma, the Copenhagen restaurant often celebrated as the best restaurant in the world.