Naturally drawn to the culinary arts as a child, Chef Ryan Harris always knew he wanted to create for a living. He combines visual artistry and thoughtful compositions to create desserts that are transcendent in taste, texture and flavour.

Ryan’s formal training started at Le Cordon Bleu Institute of Culinary Arts. His culinary journey continued in the pastry kitchen of the Waldorf Astoria in Naples, Florida, and then at the JW Marriott Desert Ridge in Phoenix, Arizona. He also had the opportunity to work at the Sandpearl Resort Clearwater, Florida as part of the pre-opening team.

In 2009, after having refined his skills and palate, Ryan served as Pastry Chef at the 3 Star Michelin Chef’s Jean-Georges Vongerichten restaurant at the iconic Atlantis, Bahamas. Owing to his creative technique and imaginative work, he quickly rose to the Assistant Executive Pastry Chef at the Atlantis Paradise Island Resort, Bahamas under award-winning Chef Paul Hayward.

True to his adventurous spirit, Ryan moved to Dubai, United Arab Emirates in 2013 as the Resort Pastry Chef at the Madinat Jumeirah Resort and was quickly promoted to the Executive Pastry Chef at Jumeirah Emirates Towers. He honed his craft at Meraas Properties around Dubai, Cocoa Kitchen, Boutique Le Chocolat, Bvlgari Il Cioccolato to name a few, while being the Executive Pastry Chef for the UK’s Galvin brothers ventures in Dubai, Demoiselle Pâtisserie and Boulangerie, renown for it’s location in the iconic Harrods Department Store Knightsbridge, London and Galvin Bistro.

Today through his own Culinary & Pastry Consultancy, his goal is to help entrepreneurs and organizations achieve their vision making his years of international experience their own, from menu development, recipe creation, recipe testing, kitchen design and development or training.

Discover more of his work on Instagram @ChefRyanHarris

Or get in touch by email -  ChefRyanHarris{at}gmail{dot}com or use the Contact form.