Ryan Cross

Background

About Ryan Cross

A dynamic Development chef with extensive experience in the preparation of various high end British and International food. A reliable and conscientious individual who is always eager to progress and develop. Confident working with others at all levels and having a proven track record to deliver work on time, to specification and to budget. Enjoys learning new skills whilst implementing and improving existing knowledge gained through formal training and experience. Has developed excellent communication & team-working skills that are used within an established department or wider business structure The Adventure I honed his skill set & experience in kitchens of high end fine dining restaurants across the north east including the acclaimed Fisherman’s Lodge Jesmond Dene, Louis in Jesmond, and Pan Haggerty in Newcastle City Centre, as well as working for Sir John Fitzgeralds at their flagship Cafe Royal. He then went on to consult on a project that gave him the opportunity to project manage the opening of a neighbourhood bistro called Number 9 in the heart of exclusive estate, Darras Hall. Moving to the south coast in 2018 (Always wanting to stay close to the sea) He took a position as executive chef of a well renowned brunch hot-spot in Hove: Hixon Green. Since then he has consulted on three new venue openings, whilst working as a private chef and in a development role for Trading Post Coffee Roasters which has given him an in-depth knowledge of food, paired with commercial and operational expertise. All of this has given me the expertise at creating & planning new food concepts, improving existing kitchen operations, whilst offering a private dining experience that takes your taste bud on a wild adventure. My ethos is to produce honest, humble food, “time to retire the tweezers”. Using local and sustainable ingredients to create a unique dining experience with an emphasis on British classics, using modern cookery. With the mission to work collaboratively and creatively with clients across a wide range of projects. From full recipe & menu development, through to kitchen operations, training and concept launches, I can help you be successful in the world of hospitality.