Meet our Chef

Chef Michael Ryan’s early training was in the midlands of Ireland. He comes from a long Family background in the hospitality industry. In Chef Michael’s early years his mom, who is a trained chef herself, could tell he had a passion to become a chef. Together they created quality food when they where cooking at home including homemade marmalades and preserves which are still being served today in a 300 year old Georgian Guest House in Ireland, which is owned and operated by his parents.

With this foundation Chef Michael’s mind was made up to set out to become a great chef. After a perfect start from home, Chef Michael went to train at Chez Hans in Ireland which is known to be a trendsetter in the European culinary scene. He then moved on to train under the German renowned Chef Hans Peter Mathia. This experience set a strong direction for using only the best product available. He then traveled to Australia to sharpen his skills and collect different cultural influences. Upon returning to his home country, he started at the prestigious Hotel Le Manoir Aux Quatre Saisons which is owned by world famous Chef Raymond Blanc. He then had the fantastic opportunity to work in the two Michelin Star Restaurant (one of only two in Ireland) “Patrick Guilbauds” who is a leader in the French cuisine.

Chef Michael has been at the Pink Beach Club now for over two years as Deputy Executive Chef and we are delighted that he leads our kitchen with his culinary skills. As Executive Chef he hand selected his team to continue our great tradition of award winning food.

Chef Ryan brings globally influenced cuisine to the Pink Beach Club which is designed for healthy eating without sacrificing the art of good cooking. Chef Ryan explains his unique approach:

“Our Cuisine takes its inspiration from many light and healthy international and contemporary styles of cooking and adaptations of traditional and Bermudian dishes. While Our Menus has lighter calorie leanings, it is not light food for its own sake; our aim is to produce great tasting food with an emphasis on quality ingredients lighter textures and natural flavors.”

Chef Michael Ryan often uses fresh herbs from his own herb garden and often builds menus around the Bermudian fishermen’s daily catch and the locally grown vegetables and fruit in season.

“Regardless of whether dishes are meat, fish or vegetarian, simple or complex, I make an effort to use what is in season and freshest at all times.

I look forward to welcome all our guest and introducing them to our cuisine at the Pink Beach Club”