Declan Ryan (chef)
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]
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
- Michelin Star Arbutus Lodge: 1974-1983 & 1986-1987[14]
- Michelin Star Cashel Palace Hotel: 1982-1983[15]
- Elected to La Confrerie De La Boulangerie Du Cantal 2000[16]
- Member Bread Bakers Guild of America[17]
- Elected Associate member Richmont Club of Ireland 2002[18]
- Eurotoques Award for Artisan Bread 2002[19]
References
- ↑ "Winter Food: 21st January". RTÉ. Archived from the original on 3 November 2012. Retrieved 23 May 2014.
- ↑ "Chance to plan years in Provence". via HighBeam Research. 23 February 2012. Retrieved 3 May 2012. (subscription required)
- ↑ Ireland from Farm to Fork
- ↑ 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
- ↑ 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
- ↑ Artisan Forum - Members
- ↑ 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
- ↑ 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
- ↑ 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
- ↑ Artisan Forum - Members
- ↑ Euro-toques
- ↑ Artisan Forum - Members
- ↑ Grow Bake Cook (2009)
- ↑ Michelin Online
- ↑ Michelin Online
- ↑ Artisan Forum - Members
- ↑ Artisan Forum - Members
- ↑ Artisan Forum - Members
- ↑ Artisan Forum - Members
