Ryan Spurrell

Executive Chef Ryan Spurrell brings his Michelin-starred credentials and experience in both national and international kitchens to South Melbourne’s The Clarendon Restaurant. A culinary style that skilfully integrates classical French techniques with bold flavours of Asian cuisine, Ryan proudly showcases his thoughtful approach by working closely with local and trusted suppliers.

Originally from Melbourne, Ryan’s interest in food began at a young age, inspired by cooking shows and nurtured by his mother’s influence. By eight, Ryan knew he wanted to be a chef. During secondary school, Ryan gained work experience at notable establishments including Vue de Monde, Ezzard and Momo. Upon completion of his VCE, Ryan commenced his apprenticeship under Jacques Reymond at Arintji from 2006 to 2007.

This was followed by a four-year stint at Vue de Monde (concluding in 2011). During this time, the establishment evolved from a classical French-style restaurant to one with a focus on the theatrical and a dedication to dining as an experience. Working closely under Chef Shannon Bennett, Ryan was filled with curiosity and equipped with a versatile skill set, deepening his understanding of fine dining.

In 2011, Ryan moved to London, advancing to the role of Chef de Partie at two-Michelin-starred restaurant The Ledbury under Australian chef, Brett Graham’s guidance. Whilst working at The Ledbury, it rose to number 12 on The World’s Top 50 Restaurants. Ryan absorbed Chef Graham's ethos of culinary integrity and respect for ingredients by working closely with high-end suppliers and farmers. To this day, the emphasis on building strong, direct relationships has underscored Ryan’s dedication to using the finest produce with his menus continuously evolving throughout the seasons.

Whilst in London, Ryan furthered his skillset under Chef Jason Atherton at one-Michelin-starred restaurant, Pollen Street Social. Known for its modern European cuisine and British influences, Ryan was immersed in culinary excellence and professionalism, encountering centuries-old traditions and techniques that set a high standard in European kitchens.

Throughout Ryan’s time in London, it heightened his sense of professionalism, attention to detail, and respect for ingredients whilst developing a broader perspective on hospitality as an industry.

Returning to Melbourne in 2013, Ryan worked closely with Chef and Restaurateur, Scott Pickett undertaking various roles for the next five and a half years. He started as Chef de Partie at Saint Crispin, moving up the ranks before operating as the Head Chef at Estelle and Saint Crispin. His roles at these esteemed restaurants showcased his talent in curating distinctive menus and leading culinary teams, cementing his reputation as a world-class chef. Soon after, he further refined his leadership skills as Head Chef at Wilson and Market, before moving to Vietnam.

Ryan’s career has provided him with a diverse and profound understanding of both local and international culinary landscapes, and cultural nuances around quality ingredients. He now brings a wealth of experience as the Executive Chef for The Tiffy Group and their venue, The Clarendon Restaurant.

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Notes to editors:

Media image gallery link: via Google Drive
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​Website: theclarendonrestaurant.com.au
​Instagram: @chefryanspurrell

About Clarendon Restaurant:
​The Clarendon Restaurant is located on the ground floor of South Melbourne’s iconic Clarendon Hotel, a landmark since 1888. Revitalised by the Tiffy Group in 2024, and led by Executive Chef Ryan Spurrell, the restaurant offers a menu which blends Asian flavours with classical French techniques, focusing on locally sourced ingredients. The Clarendon Restaurant serves lunch and dinner daily, featuring both a la carte and seasonal dishes. Open Tuesday to Sunday, 12PM - 10PM.

For media enquiry, please contact: ​
​Madeleine Guthrie ​ | Reymond Communications
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​E: madeleine@reymond.com.au | M: +61 (0) 425 702 613