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" . 23 February 2012. Archived from the original on 29 June 2014. Retrieved 3 May 2012 .^ 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" . Archived from the original on 25 March 2012. Retrieved 11 June 2011 .^ Artisan Forum - Members ^ "Grow Bake Cook (2009)" . Archived from the original on 14 August 2011. Retrieved 21 July 2019 .^ Michelin Online Archived 10 October 2011 at the Wayback Machine ^ Michelin Online Archived 10 October 2011 at the Wayback Machine ^ Artisan Forum - Members ^ Artisan Forum - Members ^ Artisan Forum - Members ^ Artisan Forum - Members
Present restaurants Former restaurants Head chefs (present and former) Other key staff and relevant owners
