Founder & CEO | Local Provisions
Ryan is the founder of Local Provisions and a graduate of Babson College’s F.W. Olin Graduate School of Business. He aims to carry forth his entrepreneurial education by putting it into action to connect local fisherman with customers to restore the relationship with those who feed our communities.
Ryan’s interest in food and cooking began at a young age when his mother made a vow to teach him how to cook to nourish his family and eventually one of his own. From there, his interest in cooking has grown leading him to visit local farmers markets, traveling around the world to experience different cuisines, and now launching Local Provisions. Even through his travels, Ryan kept coming back to New England seafood as being his favorite type of food to cook. Whether it was swordfish sizzling on a grill, fish tacos on a weeknight, or lobster rolls at the beach, Ryan always looked forward to learning the story behind how his future meal was caught or harvested. As COVID-19 struck, Ryan and his family wanted to support small businesses and found it difficult to support local fisherman as the seafood sold in the surrounding coastal communities was mostly imported. With New England being the heart of America’s seafood industry, the inaccessibility of local seafood did not make sense. This challenge led to the launch of Local Provisions and a strategic partnership with Red’s Best to make locally caught seafood more accessible and transparent while bringing forth the stories of the fisherman.
Outside of work, Ryan and his wife, Brittany, are raising their two boys, Ben and Theo in Duxbury, Massachusetts. During his graduate work at Babson, Ryan served as the President of the Babson Sustainability & Energy Club and graduated with a concentration in Entrepreneurship and an intensity in Social Innovation. With each venture Ryan enters into, he aims to produce economic value that not only helps the company but also the community in which it is associated with.