Welcome to our Meet Your Manager blog where you’ll get a chance to learn about the newest member of our executive team who will be leading the charge of our food experience, culinary partnership, and catering operations departments as we become the #1 provider of Office Catering & Cafeteria Solutions Employees LOVE.
Seasoned chef turned accomplished hospitality operations & partnerships leader
- Ryan Smith
- SVP of Culinary Partnerships & Hospitality Experience
- San Francisco
What did you do prior to joining Zerocater and how did you end up at Zerocater?
Before joining Zerocater, I spent the last seven years building and scaling food programs for national accounts, including some of the premier Silicon Valley tech companies. During this time, I developed and implemented a variety of onsite service programs, from full-service cafes and coffee and smoothie bars to breakrooms, large-scale commissary operations, and event programs. I also led projects focused on expanding these markets across North America, Europe, and Asia.
Prior to that, I spent the bulk of my career in kitchens, working across a range of dining experiences from fine dining to fast casual and everything in between. These roles instilled in me a deep understanding of hospitality, operational excellence, and the power of food to create meaningful connections.
Zerocater stood out to me as a company that shares my passion for innovation, hospitality, and creating exceptional dining experiences at scale. Joining the team felt like the perfect next step to continue building impactful food programs.
What is unique or motivating about the work you do at Zerocater?
I’m excited to collaborate across the Zerocater organization, working cross-functionally to elevate our current programming and deliver enhanced services and experiences. This isn’t just about creating memorable moments for our guests, but also about improving the scope and efficiency of our internal teams’ work. What motivates me most is the opportunity to build on Zerocater’s strong foundation, bring fresh ideas to the table, and see the direct impact of our efforts on both client satisfaction and team success. Being part of a team that values innovation and continuous improvement makes this work incredibly rewarding.
Since you are fairly new to joining Zerocater, what project or initiative are you most excited about?
As a newer member of the Zerocater team, I’m most excited about the opportunity to create consistency and reinforce safety compliance across our managed accounts. Establishing clear standards and best practices isn’t just about operational efficiency—it’s about building trust with our clients and guests. By prioritizing safety measures and consistent quality, we can position ourselves as true experts in our marketplace. This commitment ensures that every client and guest experiences the very best version of what Zerocater has to offer, every single time.
Which Zerocater value resonates most with your team?
The core value that resonates with me most is Lead with Trust and Respect. Over the years, much of the success my teams and I have achieved has been rooted in open communication, strong leadership, and a deep respect for each person’s contributions. Trust creates the foundation for collaboration, and respect ensures every team member feels valued and empowered to do their best work
Favorite book, quote, or mantra?
My personal Mantra: Lead with clarity, act with integrity, and deliver with excellence.
Clarity ensures alignment and purpose, integrity builds trust and accountability, and excellence drives consistent, high-quality results. Together, these principles create an environment where teams can thrive, innovation can flourish, and every effort contributes to meaningful and lasting impact.
What is your proudest culinary moment?
Over the years, I’ve been fortunate to experience many proud moments in my culinary career—whether it was being featured in local publications, recognized on TV as a rising chef, or seeing a restaurant I led earn rave reviews. I’ve also had the privilege of working alongside a few MasterChef Junior contestants, sharing knowledge and witnessing their passion for food at such a young age.
But without a doubt, my proudest moment was being selected, with just two days’ notice, to prepare a menu and cook lunch for President Obama and top tech industry leaders at a Cybersecurity Town Hall at Stanford University.
The experience was surreal—from intensive background checks and navigating Secret Service protocols to cooking with trained dogs and security detail alongside me in the kitchen. Every detail mattered, and the pressure was immense. But the most unforgettable moment was meeting President Obama in person and hearing him thank me for the wonderful meal. I still have a photo of his plate after lunch—it was completely clean!
It’s a memory that will always stand out, not just because of the honor itself, but because it reminded me how powerful food can be in creating connections, even in the most high-pressure environments.
If you could be a judge on any cooking show or competition, which one would it be?
Judging on Iron Chef would be an incredible experience. It’s like sitting courtside at the culinary championship finals. These chefs aren’t just cooking; they’re performing at the highest level, turning raw ingredients into edible masterpieces under intense pressure. While amateur shows have their charm and heart, Iron Chef is where the stakes, the skill, and the flavors are cranked up to eleven. Who wouldn’t want a front-row seat to that?
Want to join Ryan’s team? Click here!
