Ryan O’Shannessy

Ryan O’Shannessy 2017-10-23T15:58:26+00:00

After spending my formative years on a small property in Tasmania surrounded by fruit trees I developed a great interest in permaculture and sustainable farming.


Once I returned to Sydney I took up cooking, I spent time with traditional landowners in Kakadu national park learning about native medicinal foods and developing a love for foraging.


My time spent in the michelin kitchens of London opened a whole new world of possibilities and taught me a great deal of respect for ingredients. After living on the Costa del Sol, Malaga, Spain for 3 months I found a deep affinity with Spanish food and their way of life.


Upon my return to Australia I was given the opportunity to work under such inspiring chefs as Matt Moran and Frank Camorra, the latter being one of the highlights of my career and also where I was given the chance to work with my favorite cuisine.

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