Meet RYAN LACY | OWNER/EDUCATOR/EXECUTIVE CHEF

We had the good fortune of connecting with RYAN LACY and we’ve shared our conversation below.

Hi RYAN, can you walk us through the thought-process of starting your business?
I’ve always wanted to own a business. When I was 5 years old my grandpa started his food cart, in 2 years it became a quick lunch stand “FAT LARRYS KANSAS CITY BURGERS & DOGS on Crenshaw Blvd… At 27, found myself 4 years in at a craft services company for TV & film productions. Paid pretty well to create high-quality snack tables for celebrities, cast, and crews, also enjoyed watching all the “Movie Magic”. Times changed, I started craving more & conflict arose with the owners over hours. Took a much-needed hiatus; during that time calls keep coming requesting my services onset. After mentioning this is the 3rd call Id gotten, a producer mentioned “Maybe I’m blind to being in demand…!” I remembered that food cart & doubled down on myself starting “Healthy Creations”

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
2022 Was the start of SEED TO TABLE my combination of passions & purpose. Simple goals…Get more people connected to nature through cooking & gardening. Regional agriculture done in sustainable ways should be the present, & is the future of food. Thanks to the freeze section & fast food chains; Most Americans are detached from skills to grow food, clean it, or cook properly. SEED TO TABLE is cultivating a food culture community to facilitate all your needs. After years on sets, & being a private chef for celebrities. I once again craved more of a positive impact with my work. My love of gardening combined with 15 years of culinary lessons & blessings led me to SEED TO TABLE. I’ve had recipes stolen from me as a line cook. Shorted payment on contract negotiations because I didn’t understand my worth. It’s all part of the journey, some people have a compass to roads; I’ve decided to clear out an old trail, the one we forgot about. “Each one, teach one…!” is the motto I’m bringing it back. Share your knowledge of success & tough breaks with those who can apply the lessons while paying it forward to the next generation.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Became a big fan of Yuma this summer. Grab some loved ones, & rent a house on the colorado river. Jetski, wakeboarding, boats, canoe, paddle boarding, it’s all there. That’s a great relaxing week in warm waters with the sun. Heading east Phenoix & Scottsdale have a great variety of flavors. For breakfast or late dinner, Luana’s Coffee & Beer has something on its menu for everybody. Their interior feels like you visiting a large family home, with the patio as a garden party. Live music some nights outdoors with plenty of heat lamps to cozy up with. For more daytime adventures, if you have kids 8yrs old or younger Enchanted Island Amusement Park. Big kids & kids at heart hit the Maricopa County Fair. The Japanese Friendship Garden Of Phoenix is visually stunning & great place to walk off all the food. Cooling waterways, colorful assortments of trees of all ages from Japan. The heart of nature is present in this peaceful space. Nightlife should start or end at Killer Whale Sex Club 21+. An outstanding collection of specialty cocktails with super-talented mixologists. The dishes are favorites we all love with upscale international accents. Make a reservation to experience this sultry, seductive & satisfying evening.

Who else deserves some credit and recognition?
High honors for my Auntie Sherry Hooks (Dad’s sister) the 1st person’s food I remember from one of the many family gatherings. She’s also the 1st I saw cook another culture’s food, birria burritos—Grandfather Lawrence Walker (Mom’s Father) The earliest example of entrepreneurial spirit. Most importantly…! Auntie Leslie Walker 1st person to mentor me on the stove, guided me through a fried bologna sandwich at 6yrs old. Honorable mentions to Mom Jackie Walker for teaching me to use the microwave at 2yrs old. Dad Rayshaw Lacy always being a real flavor chaser, taking us to so many restaurants of various cultures. Last but not least Julia Childs for her PBS show, proving anyone can cook with enough will, practice & patience for learning the craft.

Website: pico.link/seedtotable

Instagram: @seed_2_table

Linkedin: https://www.linkedin.com/in/ryan-lacy-33816951?original_referer=

Youtube: https://www.youtube.com/@seed2table

Image Credits
Photography By Armen Pogosyan