Richard Corrigan, the Michelin starred chef and owner of Corrigan’s Mayfair, Bentley’s Oyster Bar & Grill and Virgina Park Lodge, Ireland, is leading Corrigan’s Mayfair into a new era. Corrigan has recently appointed son, Richie Corrigan, as General Manager and Ross Bryans as Chef Patron, previously of Jason Atherton and three Michelin starred Restaurant Gordon Ramsay. Corrigan’s Mayfair will also be welcoming Dickie’s Bar this June, a collaborative project between the Corrigan clan and The Dead Rabbit (NYC, World’s Best Bar), and is looking further ahead at plans to develop the restaurant including a renovation and new menu.
Ross Bryans, the newly appointed Chef Patron at Corrigan’s Mayfair, has experience in some of the best kitchens within the UK, Ireland and further afield, and has trained amongst some of the most highly regarded chefs in the world. Before joining the team at Corrigan’s Mayfair in March 2017, Ross opened the Clocktower Restaurant in New York with Jason Atherton and restaurateur Stephen Starr with the position of Executive Chef in early 2015. Prior to this, Ross was Head Chef at Jason Atherton’s flagship Michelin starred restaurant, Pollen Street Social for over two years.
Before joining Atherton, Ross trained with Clare Smith MBE, at three Michelin starred Restaurant Gordon Ramsay, on Royal Hospital Road for two years, before teaming up with Ireland’s only two Michelin starred establishment, Restaurant Patrick Guilbaud as Senior Sous Chef. It was in 2011 when Ross was offered the position of Senior Sous Chef at Royal Hospital Road, where he remained for a further two years under Clare. Ross has a true understanding and respect for ingredients, with experience in kitchens from Eleven Madison Park to Guy Savoy and Le Gavroche, Ross’ cooking style showcases his classical training together with his natural raw talent and understanding for British and French cuisine. A natural synergy with Richard himself, which will be evident in the offering at Corrigan’s Mayfair.