Declan Ryan (chef)

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Declan Ryan (Cork, 1943) is a baker and 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

  1. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  2. ↑ Lua error in package.lua at line 80: module 'strict' not found. (subscription required)
  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
  12. ↑ Artisan Forum - Members
  13. ↑ Grow Bake Cook (2009)
  14. ↑ Michelin Online
  15. ↑ Michelin Online
  16. ↑ Artisan Forum - Members
  17. ↑ Artisan Forum - Members
  18. ↑ Artisan Forum - Members
  19. ↑ Artisan Forum - Members
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