chef ryan blyth

I have had a passion for food since I was young. Being born and raised in South Africa, food has always been a huge part of my culture. After graduating from one of the most elite culinary arts schools HTA school of culinary arts in South Africa, I have moved on to work in both South Africa and the UK gaining over 12 years of cheffing experience.

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The internationally recognised chain of hospitality and culinary schools, Le Cordon Bleu gave me a true teaching of traditional French cuisine, as well as hospitality management, culinary arts, and gastronomy.

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After working in some of the well renowned restaurants in Surrey and London such as Kinghams Restaurant, Shere and Lorne, Victoria I have also trained in large hotel groups such as the Hilton Hotel. From working in all sections of the kitchen, I have gained many titles along the way as Head Chef and Head of Pastry. 

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I have gained years of experience and expertise in catering for both large and small events at numerous catering companies such as Caper and Berry and Loseley Park. Along the way, I progressed my skills and knowledge from catering prestigious events, as well as weddings, special occasions and parties.

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In a mixture of my passion for cooking, love for food and distinguished professionalism I aim to bring delicious tasting food and a fine dining experience into the comfort of your home at Piquant Dining.