bio.

As a young boy, Ryan Siess (​Siess is pronounced "Cease") was introduced to the intricacies of pastry and baking by his grandmother, Shirley Sue Gustafson. She taught him the secrets of making delicate sandbakkelse cookies and gooey cinnamon rolls. Ryan began his formal culinary training at Missoula College where he earned an associate's degree in food service management. He continued with a certificate in baking and pastry arts from The Culinary Institute of America at Greystone and finished with a bachelor of arts in hospitality administration from Le Cordon Bleu College of Culinary Arts. Ryan is a certified culinarian and certified pastry chef under the American Culinary Federation.