Chef David Ryba

Originally from the Happy Valley region of Pennsylvania, Chef David Ryba was drawn to food at an early age, finding wonder and joy as a child in the cultivation, harvest, and preparation of daily, farm-to-table family meals.

He went on to study the culinary arts at Indiana University of Pennsylvania, where he developed the style and approach that would take him to exclusive establishments like 27 Ocean Blue in the Boca Raton Resort & Club, Inn on Biltmore Estate, Restaurant Eve in our nation’s capital, and Columbus Grill in Virginia.

David’s culinary philosophy reflects the growing dining trend toward a healthier, down-to-earth lifestyle. His preference is to allow the natural flavors of food to express themselves. With full access to the biodiversity of the Biltmore estate and neighboring farms, David’s vision has been fully realized in the establishment of the Seasonal Farm to Table Menu at the Inn.

Prior to his appointment to Hotel Chef, David served as Chef de Cuisine of The Dining Room at the Inn on Biltmore Estate. In addition to cooking, he believes in staying active, continuously learning, and always having fun. David balances his culinary career with work at his “urban farmstead,” teaching his young daughter to cook and respect the food she eats...a tradition he hopes will be handed down for generations to come.

Filet with asparagus


The mountains of Asheville and the western Carolinas in general offer a wide variety of ingredients to choose from. The opportunity to showcase the finest of the Upland South to international clientele of the Inn on Biltmore Estate makes for both a memorable and unique experience.
 
– David Ryba