—Ryan O’Sullivan, Chef De Cuisine, The Country Club at Mirasol
Meet the Class of 2024: Ryan O’Sullivan
- Age: 30
- Chef De Cuisine
- The Country Club at Mirasol (Palm Beach Gardens, Fla.)
Ryan O’Sullivan joined the Mirasol team in 2018 as a seasonal line cook, working between the club’s four dining outlets. He quickly moved up the ranks, being promoted to sous chef in 2020 and then chef de cuisine in the club’s fine-dining restaurant, Solstice, in 2021. Most recently, O’Sullivan won the 22nd season of Hell’s Kitchen, hosted by Chef Gordon Ramsay. The theme of the season, ‘The American Dream,’ resonated with O’Sullivan, who left his native Ireland for the U.S. in 2018.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Ryan O’Sullivan (RO): It’s an amazing achievement.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
RO: Keep your head down and work hard, because the only reward for hard work is more hard work.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
RO: Moving to another country by myself to make my dreams a reality was a significant challenge. I had to forget everything I knew about the service side of things and relearn everything in the context of clubs. This experience made me comfortable with being uncomfortable.
C+RC: What are your future goals and your plan to achieve them?
RO: My goal is to be the best chef I can be. If I follow the food, the money will come. You are only as good as your last plate.
C+RC: What inspired your career in the club and resort sector?
RO: Landing in the club world was by chance. I was hired from Ireland as an H-2B visa worker and worked my way to the top.
