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
  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. Archived from the original on 29 June 2014. 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". 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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