From Wikipedia, the free encyclopedia
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