08/25/2026
Fire & Ice is excited to introduce to you our new Food & Beverage Manager, Ryan Givans! Ryan has a wealth of industry experience and just relocated from Fayetteville, AR. He has so many exciting things in the works for Fire & Ice- but before we get to those.....
Here is a little Q&A to get to know Ryan!
What is it about food that interests you?
Food has an incredible ability to bring people together. Some of the best conversations, celebrations, and memories happen around a table. I love creating experiences that people remember long after they’ve finished eating. Great food isn’t just about recipes—it’s about making people feel welcome. It’s warmth, joy, community, and creating a place where people feel like they belong.
What is your favorite type of food to prepare or eat and why?
Without question—risotto.
I love that such a simple dish demands patience and technique. My favorite is Cacio e Pepe risotto, and part of the reason is the story behind it. After a devastating earthquake in Italy damaged thousands of wheels of Parmigiano Reggiano, producers were facing enormous losses because the cracked wheels had to be sold quickly. Chef Massimo Bottura created a recipe called Cacio e Pepe in Emilia that showcased Parmesan in a completely new way, inspiring people around the world to buy and cook with it. The recipe became so popular that it helped save many of the local producers and preserve a tradition that had existed for generations.
I love that a recipe can do more than taste good—it can actually make a difference.
What is your favorite thing about working at Fire & Ice?
The opportunity to build something special. Fire & Ice has incredible potential, and I enjoy working with our team to create an experience that guests remember. Whether it’s developing new menu ideas, improving consistency, or finding little ways to surprise people, it’s rewarding to help shape the future of the restaurant.
Any funny or interesting restaurant-industry stories?
One of the first lessons you learn in the kitchen is that sometimes the best recipes start with a mistake. I was making a cheese sauce one day and let the cream burn just a little too much. The smoky flavor was definitely stronger than I wanted, and I figured the whole batch was headed for the trash. Instead, I added a touch of liquid smoke, adjusted the seasoning, and introduced it as Smoky Cheese Sauce. The guests loved it. Let’s just say that “Smoky Cheese Sauce” has made a few surprise appearances throughout my career. I wouldn’t recommend burning the cream as a recipe technique… but it’s nice to know there’s a backup plan.
What are your hobbies outside of work?
Outside of work, I enjoy photography, flying drones, building websites, playing pool, and spending time in nature. I appreciate great food, a well-made cocktail, and occasionally relaxing with a good cigar. My wife and I also love traveling and trying local restaurants wherever we go. I’m always looking for inspiration, whether it’s from a fine dining experience, a neighborhood café, or a hidden gem we stumble across on a road trip.
What is one thing guests can expect from you at Fire & Ice?
Consistency—but not just consistency in the food.
Of course, I want every dish prepared with the same care and attention every single time. But to me, consistency means much more than recipes. It’s the confidence that no matter what you order, you’re going to leave impressed. It’s knowing the service will be warm, genuine, and attentive. It’s trusting that every visit will be an experience worth coming back for. People rarely remember exactly what they ordered years later, but they always remember how a place made them feel. My goal is to create an experience where guests leave saying, “That was fantastic—we have to go back.”
What’s something people would be surprised to learn about you?
I’m a bit of a geek. I love technology, and I’m the kind of person who can disappear down a rabbit hole learning how things work. I can spend hours talking about the vastness of the universe, explaining the light speed and a light-year, or sharing all kinds of random facts that have absolutely no practical use; like where artificial raspberry flavoring originally came from… but don’t look it up. I’d much rather tell you in person just to see your reaction.
What do you hope people feel when they leave Fire & Ice?
I hope they leave feeling like they found a place they can’t wait to come back to. Of course I want them to remember a great meal, but even more than that, I want them to remember how they were treated. Great restaurants don’t just serve food—they create moments. If our guests leave feeling welcomed, cared for, and genuinely glad they chose to spend their time with us, then we’ve done our job. My hope is that Fire & Ice becomes more than just somewhere to eat. I want it to become someone’s favorite place to celebrate, unwind after a long day, meet with friends, or create new memories. That’s what hospitality is all about.
What does hospitality mean to you?
To me, hospitality is making people feel like they’re exactly where they’re supposed to be.Anyone can serve a meal. Hospitality is about making people feel seen, welcomed, and genuinely cared for. It’s anticipating someone’s needs before they have to ask, creating moments they’ll remember, and treating every guest like they’re the most important person in the room. At the end of the day, people may forget what they ordered, but they’ll never forget how you made them feel.
What is one piece of advice you’ve carried throughout your career?
Never stop learning. Some of the best ideas I’ve ever had didn’t come from me—they came from a dishwasher, a server, another chef, or even a guest. Every person has something they can teach you if you’re willing to listen.
The moment you believe you know everything is the moment you stop growing.
What do you hope people remember about Fire & Ice?
I hope they remember how we made them feel.
Of course, I want guests to remember a great meal, but even more than that, I want them to remember the experience. I want them to remember being welcomed with a smile, receiving genuine hospitality, and leaving happier than when they arrived.
If, years from now, someone says, “That’s one of my favorite places because they always took great care of us,” then we’ve accomplished exactly what we set out to do.
Because at the end of the day, great restaurants don’t just serve food—they become part of people’s stories.
