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Voyeur Profile: Ryan Squires

 

Esquire’s phone is ringing off the hook. It’s just been awarded three hats and name ‘Restaurant of the Year’ by the inaugural Queensland Good Food Guide. Its chef, Ryan Squires, is excited that Brisbane is being recognised as on par with Sydney and Melbourne dining.

However, he is too busy experimenting with new cooking techniques, which he puts to good use across his degustation-only menu, to consider his success too long.

“I’m very much into cooking with wood at the moment,” he says, “especially cooking with hard-to-find ingredients like mantis shrimp. I like to let the hero ingredient stand on its own.”

Squires has worked at some of the world’s most revered restaurants, including El Bulli in Spain and Per Se in NYC, but there’s on more thing other than food that he has a passion for. “I’d like to open an aquarium,” says Squires, “With the purpose of helping to maintain and encourage better marine life.”

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