Ryan Luttrell is an author and a professional chef. He holds multiple advanced degrees, including a master’s in sports commerce and a bachelor’s degree in legal aspects of sports management. Additionally, he held management roles at Super Bowls XLII (Phoenix), XLII (Tampa), XLV (Dallas), XLVI (Indianapolis) and XLVII (New Orleans). In his career as a chef and pastry chef, he has held roles in New York, Phoenix, Memphis, Los Angeles and San Francisco and has worked as a food stylist for the Food Network. He has written articles for Edible East Bay, Edible Memphis, Vegan Culinary Experience and other outlets. He has been written about in national publications, such as Southern Living, Veranda and The Commercial Appeal, and had his recipes published in numerous cookbooks, including "A Taste of Tennessee." Ryan lives in Manhattan Beach, California, with his son, Carter. This is his first book.