Meet Ryan

Meet Ryan

Tell us a bit about your Chef experience

I started as an apprentice when I was 16, I have worked hard as a chef ever since. I have travelled the world and gained experience learning and working in France, Italy, Spain, the UK, all around Asia…etc. The list goes on. I have done fine dining, I have run bistros, I’ve done café’s, I’ve done baking…etc. Each experience building my skill set and inspiring my ideas.
Meet Ryan

What got you into the scene?

I have been cooking since I was three. I have always been around food and cooking. My Mum use to run a Malaysian restaurant, so growing up the house was always full or beautiful aromatics, smelling like different Curries, Laksa’s…etc. I personally never liked school, so when I was at the age to work, immediately followed the passion to create beautiful food.

Cooking is more than just a job. It’s a passion. Quality food takes an extreme amount of effort, passion and love. I work hard, day in and day out so my guests have an amazing dining experience, enjoy the food I create and feel good.

What is your favourite dish?

I do not have one. I always have an open mind and am constantly trying and learning new things. I usually look for the strangest thing on a menu and try that.

What is your favourite place to eat?

There is too many to count. Again, I have an open-minded appreciation for the scene constantly evolving. When I notice something, I haven’t seen before, that’s what I enjoy the most.

Where do you get your inspiration?

I get my inspiration from my life experiences. My travels, my work experience, my culture. Everything I have been through and seen has built and shaped my ideas and toolset to create in the kitchen.

Can you give us a sneak peak into something we can expect to see on BSP’s upcoming spring menu?

My main focus is to lift the standard of dishes we put out and the standard of the brunch scene in Newcastle. I’m working with John to get this place pumping. It will very soon be the place to be for your weekend brunch…