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PHOTO BY BOB STEFANKO From the Frying Pan to the Ironman Chef and elite athlete Ryan Star sets his sights on glory in Nice, France connect people BY DEANNA MURPHY R yan Star isn't one to take the easy road. e executive chef at Del Mar Country Club, Star began his career in the kitchen early — really early. He started as an apprentice sushi chef at 15, embarking on a career path known to be, thanks at least in part to sensational television personalities, a high-stress, pressure-cooker environment (pun intended). Less than ten years ago, he "got into exercise," as he puts it, as a way to get fit, "and then it just really started progressing from there," says Star, the current state champion in the sprint triathlon who also won the San Diego International Triathlon's sprint triathlon this past June. Now, he is set to compete in the Ironman 70.3 World Championship in Nice, France, September 12 to 13. Despite his two disparate but equally intense pursuits, "I'm pretty chill, pretty even-keeled," Star says. "I've always been pretty clear- headed, never aggressive in the kitchen, and always even and fair and kind." To maintain such a zen-like temperament would be impressive by anyone's standards. But for Star, it's likely rooted deeply in his past. "I had a bit of an interesting background," he admits, saying he didn't have parents and spent some time in the foster system, an experience that has rendered a deeply grounded, how-bad-could-it-be perspective in his adult life. "Going through what I've been through in my life, it's all kind of relative, you know? It's definitely been so much worse. So, when I'm in those painful moments in training or in racing, it's never that bad." Ryan Star ranchandcoast.com 84 AUGUST 2026 RANCH & COAST MAGAZINE