Raised in New York City, Ryan arrived at Ballyfin from the Lowry Hotel in Manchester where he was Executive Head Chef, having previously been Chef de Cuisine at The Savoy's River Restaurant as part of the opening team for the 2010 relaunch of the hotel.
Ryan's career as a chef has seen him further develop his varied restaurant and hotel experience in Austria and Sweden from 2004-2006, having started working in New York as a Commis Chef at Daniel in 1994. He spent time in California before heading back to New York and Alain Ducasse at The Essex House in 1999, then becoming a Sous Chef at Jean George in The Trump Tower from 2001-2004.
Ryan's fully-rounded experience in top flight establishments in leading cities and country house settings, in the US, the UK and Scandinavia hints at his versatility and the definition he brings to the food at Ballyfin.
Ryan can meet guests individually to discuss favourite foods, dietary needs, or particular ingredients so that Ballyfin can accommodate guests' preferences. With a maximum of twenty-nine guests able to stay at Ballyfin, this approach comes close to having your own private chef.
* Food & Wine Magazine Best Style 2011 award for our Restaurant.
That Ballyfin is on its way to get a Michelin star is a given. The question is how many. Seriously, gastronomy at Ballyfin is an art and for so many a highlight. The small team showcases Irish and European foods with contemporary flair. As such, menus are truly just guidelines. The F&B team are incredibly flexible and creative when it comes to palette preferences and dietary restrictions. Keep in mind that rates include full board giving you the opportunity to indulge in Chef's creations without any other concern except your waist line. Jack - New York