Ryan O’Sullivan

“I was born and raised in Cork City, Ireland. My father’s a Chef, so you could say the love of food is in my DNA.

My early memories of food involve me eating a savory pastry native to Ireland called “jambon” while fishing with my father at the age of 5. With him, I learned how to catch fish and other wildlife. Then we would bring it home and after cleaning and butchering it, we would turn it into a delicious meal that the whole family enjoyed. These memories enlarged my love for cooking.

One of the things that keeps me coming back day in and day out is the staff.  They’re an eclectic mix of people from all walks of life, different languages, and upbringings, but despite all our differences, what makes it all unique is that we all want to be there for the food. We all want to cook good food all day, every day.

In the last 10 years, I’ve learned a lot of valuable lessons in the kitchen, but thus far, 2 of them stand out to me the most.

The first being: “What’s for you won’t pass you.” The second is: don’t take it so seriously, because at the end of the day, it’s just food. We can always try again tomorrow and the next day and the next. Leave your work at work. Separate the professional from the personal because the second you start bringing your kitchen frustrations home, you will be miserable.

Lastly, I’d like to share a few words of wisdom with other Chefs across the road: The early bird may catch the worm, but the second mouse always gets the cheese. 😉”