Donovan Cooke | CHEF PATRON
Donovan’s career spans three decades across three continents. Starting in Europe, he worked his way through the Savoy Hotel, Waterside Inn in Bray, Harvey’s in London and La Cote St Jacques in Burgundy. In 1997 he shifted his focus to Melbourne where he co- opened the highly influential restaurant Est Est Est, followed by Luxe (awarded 3 hats in its first year) and Ondine (Best New Restaurant, The Age Good Food Guide).
In 2003, Donovan was presented with the reigns of the Derby Restaurant and Bar at The Royal Hong Kong Jockey Club. He served as Chef de Cuisine for the next 6 and a half years where the spoils of Hong Kong came with the finest ingredients from all corners of the world.
Finally, Donovan's passion and entrepreneurship has brought him back to Melbourne to create Ryne. Along with the restaurant, he is continuously moving forward developing and innovating.
Chris Dobson | Restaurant MAnager
Chris has spent his whole life around food and wine. Growing up in France with both parents in the wine industry and both with a passion for food it is truly in his blood.
After finishing high school in New Zealand during which he worked at his mother’s winery restaurant in Hawke’s Bay, he left New Zealand and spent 5 years working in Scotland at the exclusive ‘The Torridon’ resort where he ran the world famous whisky bar and curated the wine list.
Following this he returned to New Zealand and did a stint in Wellington working at Boulcott St Bistro a Wellington institution. Hawke’s Bay then called and he spent 4 years back home where he was Restaurant Manager for the influential Emporium Eatery and Bar.
In 2016 he moved to Melbourne and after settling in, managed Pure South Dining in Southbank for 2 years where he met Sommelier Tim Stow.
Tim Stow | Sommelier
Tim started his hospitality career on Hayman Island back in 2001. Upon his return, he took up a role at Number 8 Restaurant & Wine Bar as a Sommelier, where his love for the wine industry really grew. Tim shared his time between studying wine (WSET 2&3, Court of Master Sommeliers) and working at Crown.
Eventually Tim moved to The Brasserie by Philippe Mouchel as Head Sommelier, then the team also opened PM24 in Russell Street in conjunction with the Press Club empire. He then worked with Silversea cruises before going back to Crown in 2014 as the Beverage Manager at The Atlantic for another 3 years where Tim & Donovan formed a strong friendship and ended up hosting some of the biggest events Melbourne has seen. Then for a while, Tim moved to Pure South Dining to learn his craft about everything Tasmanian. But finally the boys are back together at Ryne where Tim is keen to create a wine program that is appealing to the demographic and friendly towards anyone who wants to bring in something special from their cellar.
Ivy YAP | Pastry CHEF
Ivy discovered her passion for pastry making 4 years ago, and with Donovan Cooke as her mentor, she is destined for greatness in the world of pastry. Her most important rule in pastry making is precision, so you can always expect her dishes to be perfect! Her innovation is greatly valued in the Ryne kitchen as she is constantly creating new dessert recipes for our guests to indulge in!
Jack Chung | Sous Chef
At the young age of 20, Jack discovered a passion for food. For 6 years, Jack worked at the prestigious Hong Kong Jockey Club before moving to Melbourne to work at The Atlantic with Donovan. Jack made a brief return to Hong Kong and worked at Michelin star restaurant Épure for a year, before returning back to Melbourne as Donovan's sous chef.