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]

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[edit]

Michael Ryan is the younger brother of Declan Ryan.

Awards[edit]

  • 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[edit]

  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". via HighBeam Research. 23 February 2012. Retrieved 3 May 2012.  (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 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