Ryan Chetiyawardana

Ryan Chetiyawardana stands as a luminary figure in the world of mixology, celebrated for his groundbreaking contributions to the craft. Renowned for his innovative approach, he has left his mark on the industry, reshaping the landscape of modern bartending.

Growing up in the vibrant city of Birmingham in northern England, Chetiyawardana's formative years were steeped in the rich tapestry of culinary delights, courtesy of his mother who served as a pastry chef. Surrounded by the aromas of food and the conviviality of the kitchen, he developed a profound appreciation for the art of gastronomy. His academic pursuits led him through diverse disciplines, from art to biology and eventually philosophy, each discipline leaving its imprint on his creative journey.

However, it was behind the bar where Chetiyawardana found his true calling. Embracing the dynamic world of mixology, he embarked on a path of discovery, honing his craft and mastering the alchemy of spirits. His apprenticeship at Edinburgh’s esteemed Bramble, followed by mentorship under the tutelage of cocktail luminary Tony Conigliaro, provided invaluable insights and expertise that would shape his future endeavors.

In 2013, Ryan unveiled White Lyan, a revolutionary concept that challenged conventions and redefined the essence of a cocktail experience. Stripping away the familiar tropes of bartending, White Lyan eschewed ice, perishables, and on-the-spot concoctions, paving the way for a more streamlined and guest-centric approach. This bold venture not only showcased Chetiyawardana's penchant for innovation but also heralded a new era in sustainable bartending practices.

A year later, Chetiyawardana introduced Dandelyan to the world, further solidifying his status as a trailblazer in the industry,pushing the boundaries of flavor and technique.

Chetiyawardana's pursuit of excellence has led him to embark on new ventures, perpetually seeking to challenge the status quo. His latest endeavor, the transformation of White Lyan into Cub, epitomizes his ethos of innovation and sustainability. By seamlessly integrating the realms of kitchen and bar, Cub represents a bold fusion of culinary artistry and mixological mastery, setting a new standard for eco-conscious hospitality.