Ryan returns: Ashford Castle appoints former Pastry Sous Chef

Monday, January 09, 2023. 3:19pm

Ryan returns: Ashford Castle appoints former Pastry Sous Chef, Andrew Ryan to Executive Pastry Chef role

Pastry chef, Andrew Ryan has been appointed Executive Pastry Chef at Ireland’s only Forbes five-star hotel, Ashford Castle.

Andrew first worked for the luxury hotel as Pastry Sous Chef from 2016 to 2020 and makes his return following roles with Michelin-starred Loam Restaurant in Galway and more recently, as Head Chocolatier at the award-winning Grá Chocolates, working alongside Gráinne Mullins.

With a Bachelor of Business in Culinary Arts Management, Andrew Ryan’s experience extends to France where he worked at the renowned Le M restaurant in La Rochelle.

With a passion for continuous learning and development, the pastry professional has attended masterclasses under Chefs Erik Van Der Veken and Amaury Guichon, in addition to undertaking a food photography course and entering and securing second place at the annual Valrhona Patisserie Championship (2019), the aim of which is to promote and advance the standards of pastry chefs in Ireland.

Niall Rochford, General Manager, Ashford Castle said, “We are always thrilled to welcome back good people. Andrew was a highly valued member of the team previously and I know he will be once again as he takes on this senior role in the castle’s kitchens. He has an innate ability, the right mindset and a genuine passion for his creations, which are quite unique and of the highest standard. Guests are really going to enjoy his work.”

Speaking about his return to Ashford Castle, the Galway native said: “I loved my time at Ashford Castle and during my initial four years there, I was able to develop my skills while also mentoring and developing other members of the team. In 2020 I decided to gain experience in different establishments, which lead me to Loam and Grá, but I knew I would always one day return to the Castle. The draw of the place and the comradery of the people are undeniable and quite frankly, there’s nowhere in the world quite like it.”


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