Chef Ryan is the heart of our Cross Hill Lodge & Domes Dining Experiences. Originally from Auckland and trained in classic French and modern British technique, Ryan brings nearly two decades of experience to the kitchen. Influenced by his mother and inspired by the Central Otago landscape, his menus fuse local, seasonal ingredients with bold, expressive flavours — often with a subtle nod to Asian fusion.
Every meal is handcrafted with intention, inviting guests to connect not only with the food, but with the people and places that make it possible. Ryan’s philosophy is simple: celebrate honest ingredients, support local producers, and cook with heart.
Now based in Wānaka, Ryan has found his culinary home at Cross Hill, where his seasonal, multi-course menus are inspired by the rhythm of the land and the exceptional local produce that surrounds us.
“Our produce here is some of the best in the world,” Ryan says. “Each ingredient deserves its moment. I design our menus around what’s in season and what’s growing nearby—then build flavour from there.”
With honest ingredients being at the heart of Ryan’s cooking, each plate is an invitation to connect—with the food, with the people, and with the land that nourishes us. Thoughtfully paired with Central Otago wines, every meal at Cross Hill is a true celebration of place.
Whether you’re joining us for a hosted dinner or the Immerse Package, Chef Ryan’s menus are a soulful reflection of the region—seasonal, honest, and bursting with flavour.