Residency One On Now Bookings Open Applications for Residencies 3 & 4 Opening 2019 Residency One On Now Bookings Open Applications for Residencies 3 & 4 Opening 2019

About Ryan Dolan

Queenslander Ryan Dolan’s 13-year cooking career has taken him to kitchens around Australia and France. In 2012 he arrived in Lyon – France’s capital of gastronomy – and worked at Michelin-starred Têtedoie before landing his first head chef role at sibling eatery Arsenic. By 2015, Dolan was heading up the kitchen at lauded fine diner La Bijouterie.

In early 2018 Dolan moved to Melbourne, where he worked one-month stages at two of Victoria’s best restaurants, Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr.

Now, Dolan joins the Broadsheet Kitchen as its first resident, bringing his take on “bistronomy” to Melbourne. Bistronomy is a movement that upended the fine-dining establishment when it first hit France in the ’90s. The rebel chefs of the time cooked using refined French techniques, but paired them with creative autonomy and a low-key, lively and unpretentious atmosphere.

Queenslander Ryan Dolan’s 13-year cooking career has taken him to kitchens around Australia and France. In 2012 he arrived in Lyon – France’s capital of gastronomy – and worked at Michelin-starred Têtedoie before landing his first head chef role at sibling eatery Arsenic. By 2015, Dolan was heading up the kitchen at lauded fine diner La Bijouterie.

In early 2018 Dolan moved to Melbourne, where he worked one-month stages at two of Victoria’s best restaurants, Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr.

Now, Dolan joins the Broadsheet Kitchen as its first resident, bringing his take on “bistronomy” to Melbourne. Bistronomy is a movement that upended the fine-dining establishment when it first hit France in the ’90s. The rebel chefs of the time cooked using refined French techniques, but paired them with creative autonomy and a low-key, lively and unpretentious atmosphere.

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Visit

The Broadsheet Kitchen at Saint Crispin
300 Smith St, Collingwood
info@saintcrispin.com.au
(03) 9419 2202

Tuesday – Sunday, 6pm – late
Friday – Sunday, 12pm – 3pm

Book a table

The Broadsheet Kitchen at Saint Crispin
300 Smith St, Collingwood
info@saintcrispin.com.au
(03) 9419 2202

Tuesday – Sunday, 6pm – late
Friday – Sunday, 12pm – 3pm

Book a table

Events

If you’re looking to host an event or private dining experience at Broadsheet Kitchen, you can get in touch directly with our events team at Saint Crispin.

If you’re looking to host an event or private dining experience at Broadsheet Kitchen, you can get in touch directly with our events team at Saint Crispin.

Mentors

How to apply

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Entry Info

Apply to take residency at the Broadsheet Kitchen by submitting a 300-500 word description of your restaurant concept. Take care to follow the judging criteria and include 5 x example menu items and a mood board of image references to help the judges visualise your concept.

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