Ryan Curran

Board Member

With a career defined by creativity and a dynamic vision for hospitality, Ryan is deeply invested in the future of Hudson. Returning to the Hudson Valley after almost two decades, he calls Hudson home and is committed to fostering meaningful progress within the city’s business and hospitality landscape.

A graduate of The Culinary Institute of America, he held key positions at Eleven Madison Park in New York City, followed by creative and management roles at Big Night Restaurant Group in San Francisco. Ryan’s entrepreneurial spirit led him to found ACATER AND OLITER, a boutique food brand, in Connecticut, and later to teach hospitality management at his alma mater. Upon relocating to Hudson, he joined Talbott & Arding, overseeing Prepared Foods, Catering & Special Projects, before dedicating himself fully to his own hospitality ventures.

Ryan’s work is guided by a blend of operational know-how, culinary expertise and an instinct for innovation – always seeking to elevate the guest experience. Currently, he is renovating his Warren Street property and preparing to launch HUDSON DRY, the Hudson Valley’s first zero-proof bottle shop.