Declan Ryan (chef)

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Declan Ryan (Cork, 1943) is a former chef, manager and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge. From 1999 he is owner of Arbutus Breads. [1] [2]

Contents

Declan Ryan earned Michelin stars in the periods 1974-1983 and 1986-1987 in Arbutus Lodge and in 1982 & 1983 in the Cashel Palace Hotel. [3] [4]

Ryan studied hotel management at Hendon College of Technology in London. Later he trained in The Russell Hotel. [5] [6]

Declan Ryan did a part of his chef training abroad, working in France with Paul Bocuse in Lyon and the Troisgros family in Roanne. [7] [8] [9]

He was manager of Arbutus Lodge in the periods 1964-1979 and 1982-1999. He managed Cashel Palace Hotel in 1980 and 1981. [10]

In 1986 Declan Ryan was, together with Myrtle Allen, one of the founders of the Irish branch of Euro-toques, an organisation for chefs and cooks that works to protect and pass on local culinary traditions as part of the cultural heritage. [11]

After the closure of Arbutus Lodge and the start of Arbutus Breads he started training again. This time at the "Ecole Francaise de Boulangerie d’Aurillac" to perfect his baking skills. [12]

In 2009 he acted as juror for "The Grow Bake Cook Award", a competition for non-profession chefs in Cork. [13]

Personal

Michael Ryan is the younger brother of Declan Ryan.

Awards

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References

  1. ↑ "Winter Food: 21st January". RTÉ. Archived from the original on 3 November 2012. Retrieved 23 May 2014.
  2. ↑ "Chance to plan years in Provence". 23 February 2012. Archived from the original on 29 June 2014. Retrieved 3 May 2012.
  3. ↑ Ireland from Farm to Fork
  4. ↑ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 302-303
  5. ↑ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 295
  6. ↑ Artisan Forum - Members
  7. ↑ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 258
  8. ↑ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 420
  9. ↑ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 298
  10. ↑ Artisan Forum - Members
  11. ↑ "Euro-toques". Archived from the original on 25 March 2012. Retrieved 11 June 2011.
  12. ↑ Artisan Forum - Members
  13. ↑ "Grow Bake Cook (2009)". Archived from the original on 14 August 2011. Retrieved 21 July 2019.
  14. ↑ Michelin Online Archived 10 October 2011 at the Wayback Machine
  15. ↑ Michelin Online Archived 10 October 2011 at the Wayback Machine
  16. ↑ Artisan Forum - Members
  17. ↑ Artisan Forum - Members
  18. ↑ Artisan Forum - Members
  19. ↑ Artisan Forum - Members
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