RO Hospitality is introduced today Ryan Smith as the new chef of its contemporary chef-driven restaurant, Coalition Food and Beverage. On-board since mid-August, Smith passionately leads the Coalition kitchen team for lunch, dinner and weekend brunch service, and oversees all culinary operations. 

Born in Savannah, Smith started his culinary career as a teenager at Cracker Barrel before relocating to Atlanta to attend Le Cordon Bleu College of Culinary Arts. Smith then signed on with 101 Concepts before honing his skills as sous-chef under chefs Joe Truex, Scott Peacock and Steven Satterfield at Watershed on Peachtree. Other notable positions include a stint as executive chef of Chamblee’s Southbound, a reunion with 101 Concepts as executive chef of 101 Steak and Food 101, and, most recently, executive chef of Savannah’s Deer Creek Clubhouse. Along the way, he served as the driving force behind multiple restaurant openings, received praise for his menu development, and gained valuable skill sets tailored to a multitude of cuisines, ranging from southern comfort fare to high-end steakhouse classics. In mid-2019, Smith’s desire for a close-knit kitchen led him to join Coalition’s dynamic and diverse culinary team under executive chef Woolery “Woody” Back.

As chef of Coalition, Smith insists on hospitality taking the forefront.

“At the end of the day, we’re in the hospitality industry. The entire team — everyone from owners to cooks — recognizes the importance of hospitality, and it’s evident in everything we do,” says Smith.

Chef Smith is thrilled to join forces with a hard-working team that is not only willing to learn, but wants to as well.

Located in Downtown Alpharetta in the Teasley Place development at the corner of Milton Avenue and Canton Street, Coalition Food and Beverage is the third concept, chef-driven restaurant by the team that launched Roswell’s Table & Main in 2011 and Osteria Mattone in 2013.