FRANK Management and Culinary Team
Chef de Cuisine, AGO
Ryan Wilson-Lall brings a dynamic perspective and expertise to FRANK’s culinary team with experience gained at a wide range of restaurants, banqueting and catering companies.
Prior to joining the Art Gallery of Ontario in 2011, Ryan worked in the kitchens of the Legislative Assembly at Queen’s Park, the Metropolitan Hotel, and as Sous Chef at Hotel Le Germain Maple Leaf Square. Ryan is also experienced in offsite catering for sporting events and festivals including Hockey House Canada at the 2010 Vancouver Olympics and the 2013 Toronto Hot and Spicy Festival.
Chef Ryan has contributed to exceptional fine-dining experiences for some of the country’s most discerning guests. Since being appointed Chef de Cuisine of FRANK in 2014, Ryan has combined his passion for bold flavours and rustic presentation with his love of global cuisine.