CORK INTERNATIONAL HOTEL APPOINT NEW EXECUTIVE CHEF

Mallow native Paul Ryan has over 20 years experience including roles in the

Middle East and USA

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Cork International Hotel has appointed a new executive chef who is focused on increasing the kitchen’s eco-friendly practices.?

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Paul Ryan, a native of Mallow in Co Cork, has more than 20 years of expertise in hotels, restaurants and airports where he developed dishes for business and first-class airline catering.? He was also involved in driving new business in the beef sector in the Middle East and the Maldives.

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Sustainability is at the heart of the food produced by the team of chefs at The Cork International Hotel and Paul wants to continue and develop further this ethos.

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“Sustainability in the kitchen is paramount.? It's about sourcing ingredients responsibly, minimising waste and embracing eco-friendly practices.? From supporting local farmers to utilising seasonal produce, every decision impacts our planet's health.? As chefs, we have a duty to preserve the environment for future generations while creating unforgettable culinary experiences.? Keep the air miles for the holidays!”

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Paul is hoping to bring his experience in coordinating management activities in large scale Food & Beverage operations to the team at Cork International Hotel.? He has spent time working in the Middle East, Russia and Chicago in the USA.?

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Paul says much of his inspiration and passion for food is related to his family background.

“Slow cooking, family style has been my muse since I first set foot in the kitchen.? With three decades of cheffing coursing through my veins, it's more than a career - it's a legacy.? My family's culinary heritage fuels my passion, infusing every dish I create with tradition, innovation, and love.? From the comforting aromas that fill the kitchen to the hearty flavours that bring loved ones together, each slow-cooked creation is a tribute to my roots and a testament to the enduring allure of the culinary arts.”

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Paul wants to enhance the culinary offerings at the Cork International Hotel through innovative menus that embrace sustainability.? It’s his mission to ensure all meals leave a lasting impression on every visitor.

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He also wants to make sure every team member has a chance to grow and develop their skills.

“People development is at the core of my ethos as a chef.? I foster a culture of continuous learning, providing mentorship, and empowering my team to grow professionally and personally.? Through hands-on training, constructive feedback and opportunities for advancement, I cultivate a collaborative environment where each individual can thrive and contribute to our collective success.”