Ryan Dion is the Chief Executive Officer of Kelly’s Roast Beef and is charged with maintaining Kelly’s iconic legacy and a focused expansion of Kelly’s footprint while keeping the quality and tradition that made Kelly’s a beloved name.

Prior to joining AAM15/Kelly’s Roast Beef, Ryan held the role of Chief Executive Officer of RA Ventures Hospitality, where in 2014, he co-founded 110 Grill. Dion spearheaded the brand’s rapid growth and global operations throughout the Northeast and into Florida. The 110 Grill currently has 40 locations in Massachusetts, New Hampshire, New York, Connecticut, and Rhode Island.

Ryan has received multiple awards over the years, including the Massachusetts Restaurant Association’s “Restaurateur of the Year” in 2021, as well as the MetroWest Chamber of Commerce’s “Business Leader of the Year” in 2017. 110 Grill features an award-winning allergy commitment and modern American cuisine in an upscale-casual atmosphere. It has been named one of the most allergy-friendly restaurant brands in the United States by AllergyEats. 110 Grill has partnered with organizations like ProStart to help grow the future of the restaurant industry.

Prior to founding 110 Grill, Ryan was a General Managing Partner at a privately held upscale casual restaurant company with locations in five different states. He holds degrees in business and hospitality from the University of New Hampshire and lives in Westford, Massachusetts with his wife Hilary and two sons.