He had his eye on an apprenticeship in the best kitchen in town, but the Star already had an apprentice chef at the time, and was only offering a position as dishy.

After a year and a half of due diligence scrubbing pans, Ryan finally got his break.

And now, three years down the track, he’s just been tapped on the shoulder as the best up and comer our region has to offer.

North Coast TAFE’s commercial cookery teacher Ian Holdaway said it wasn’t too hard a choice to pick Ryan as ‘Apprentice of his Year’.

“He’s always punctual – he’s early if anything – and always well turned out. He’s always interested and he listens and follows instructions well,” Mr Holdaway said.

“He is a very unassuming sort of person but his work is always of a high standard, and he’s a team player.

“He’s been a pleasure to teach and I’ve really enjoyed having him in my class.”

But for Ryan, who heard the news from his head chef one day a couple of weeks ago, the award (and the $100 gift voucher for Troy’s) was a huge shock.

“I knew I went alright in TAFE, but I didn’t think I’d get rewarded in that way,” he said.

The 21-year-old said after nearly five years in the kitchen, and on the precipice of accreditation, he is even more excited about his career choice than when he started.

“This apprenticeship has been better than I thought it would be. I thought maybe I’d lose the passion, but it’s only grown,” he said.

“There are just endless things to learn and I want to keep building on what I know.

Ryan said he owes his current success to his fiancée, Brooke Pedrola, the support of his family and friends, and the staff at the Star, who had been a huge motivating factor throughout his studies.

“Being able to come to work and have a laugh at the end of the day with everyone I work with is really special. It’s a really good vibe here,” he said.

Despite having the aptitude and attitude to now find a role in any of the best kitchens around the country, Ryan said he’s not interested in chasing the glitz and glamour of the fine dining scene.

He instead has dreams of eventually setting up his own cafe with his barista fiancée; an honest menu, with “good food from the heart”, inspired by Asian technique and flavour, and with a few craft beers on the side.

“If he continues on the track he’s going on, I don’t think anything would stop him,” Mr Holdaway said.