Ryan Dawson

As the Executive Chef for Hillwood’s privately-owned Circle T Ranch, Ryan Dawson combines his background in 5-star, 5-diamond kitchens with a straightforward approach to cooking to create dishes that are both sophisticated and down-to-earth resulting in an innovative Texas cuisine. With more than a decade of fine dining experience from around the world, Chef Dawson is able to produce an ever-changing menu for the ranch that features diverse flavor profiles presented in a creative and playful way.

Building a culinary brand focused on farm to table items, Chef Dawson also oversees all aspects of Circle T Ranch’s growing farm operation that includes vegetable and herb gardens, chicken and duck coops, and an apiary consisting of 20 bee hives.

Ascending the ranks at an early age Chef Dawson was able to find himself working in 5-star resorts, and high-end dining alongside Chef Thomas Keller and Charlie Trotter; during the National Pebble Beach Food and wine dinner, both of whom he considers inspirations.

Chef Dawson previously served as the Executive Sous Chef for the Ritz Carlton Lake Tahoe, overseeing all aspects of food and beverage and banquet operations. In addition, he was responsible for a full production pastry kitchen creating all breads, pastries and desserts for the facility.

Previously, Chef Dawson honed his craft for farm to table cuisine as the Executive Chef for The Grove, an 800-home master-planned community where he maintained a two-acre garden and earned his certification in Bee Keeping.

Among his many accolades, Chef Dawson’s most notable achievement was being named the youngest Executive Chef to design a zero-waste kitchen for the PGA Tour in Hayward California. Utilizing his knowledge in this discipline, Dawson applies aspects of the design to Circle T Ranch in the form of a sustainable garden.

His love for food was cultivated in his family kitchen where he spent much of his childhood cooking alongside his parents and siblings. Fond memories of time spent in the kitchen and around the dinner table with family throughout his formattable years led him to pursue his career in culinary arts.