Tony Ryan – Executive Head Chef
Crafting Culinary Excellence with Passion & Precision
With a career that spans continents and cuisines, Tony Ryan brings a world of experience and passion to his role as Executive Head Chef at The Bridge House Hotel. A graduate with distinction from Rockwell Catering College, Tony’s journey through the culinary world has been nothing short of extraordinary.
A Journey Across Continents
Tony began his career perfecting his craft in some of Ireland’s most respected kitchens before moving to London, where he joined the prestigious Cumberland Hotel in Marble Arch - a bustling 910-bedroom establishment. From there, his culinary talents took him to some of the UK’s most iconic venues, including Lords Cricket Ground and Twickenham Stadium, where he catered for both crowds and dignitaries alike.
His adventure then led him across the Atlantic to New York City, where he took the helm as Head Chef at two of Manhattan’s best-loved restaurants -Mustang Harry’s and Robert Emmett’s. Both venues were known for their vibrant energy and exceptional cuisine. Tony’s flair for flavour and innovation quickly caught the attention of the city’s elite, leading to private catering for The New York Times, MTV, Broadway productions, and major political conventions.
A Taste of Stardom
Tony’s creativity and charisma also brought him into the spotlight - he won an episode of Ready Set Cook and appeared on the Food Network, where he had the opportunity to cook alongside Sarah Ferguson, Duchess of York. His natural charm, passion, and precision made him a favourite both in front of the camera and in the kitchen.
Returning Home to Ireland
When Tony returned home, he brought with him a wealth of international experience and a deep appreciation for food that tells a story. He went on to lead the kitchens of several of Galway’s finest hotels - including the Harbour Hotel, Hotel Meyrick, and the Salthill Hotel - before joining The Bridge House Hotel team in 2013.
Since then, Tony has redefined the hotel’s culinary experience, earning national acclaim with accolades such as Carvery of the Year, along with recommendations in both the McKenna Guide and Georgina Campbell Guide.
A Culinary Philosophy
Tony’s philosophy is beautifully simple - use top-quality, fresh ingredients, and prepare them with creativity, passion, and care. His love for food and dedication to excellence shine through in every dish, ensuring every guest at The Bridge House Hotel enjoys a dining experience to remember.
