Ryan Squiresis 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,includingEl 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.”

FOUR Questions with Ryan

Describe your culinary philosophy in 4 words…

Minimalist consistency purposeful clean & delicious

What is your aim?
To please everyone who walks through the door wanting to return

What is your greatest inspiration?

To be self reliant self contained not having to rely on anyone to be able to liveWhat four things would you take to a desert island?

Speargun, lighter & a surfboard or my beautiful partner Natalie

  • 3 Hats |Brisbane Times Good Food Guide
  • Chef of the Year |Brisbane Times Good Food Guide


145 Eagle Street

Brisbane QLD 4000