By Leigh O’Connor.
Six years as Head Chef on a superyacht fuelled Ryan Fitzpatrick’s culinary creativity and ignited a profound love for using the best ingredients to tell a story on the plate.
Now owner and Executive Chef at Chef-hatted Lanai Noosa restaurant, Ryan’s remarkable career has been nothing short of a dream for any aspiring Chef with his insatiable passion for travel, which has spanned more than 19 years, taking him to the far reaches of Europe, the Pacific and Asia.
Along the way, he has had the privilege of preparing meals for an exclusive client list, including high-end clients, celebrities, sports stars and prominent business figures. He has amassed thousands of sea miles and equatorial crossings, honing his craft and seeking out the finest ingredients the islands had to offer, becoming an expert in sourcing from small, unique producers.
In 2019, Ryan and his wife founded The Ohana Group, a culinary venture that encapsulates their love for international cuisine and their desire to create premium dining experiences.
One of their flagship businesses, Ohana Dining, provides catering services for weddings and events in the Sunshine Coast, Noosa, Brisbane and Gold Coast regions. To further elevate their culinary prowess, they designed a custom-built full-service commercial kitchen and a premier private dining and event space named Venu.
Ryan’s impressive knowledge, vast experience and laid-back approach have earned him recognition within the industry; while his work with indigenous organisations, charities, hospitality leaders and businesses has garnered immense respect.
This recognition led him to launch his own restaurant, Lanai, just across from the Noosa River. Lanai’s focus on sustainable seafood perfectly captures the spirit of Noosa’s casual dining scene, showcasing Ryan’s unwavering dedication to his craft and his love for the culinary world.
"As a small boy, I wanted to be a marine biologist after a trip to SeaWorld, or a fighter pilot after watching ‘Top Gun’,” he tells AGFG. "I soon found out to achieve either of these, I had to apply myself at school, which was not my forte.
"I remember watching a show with Jamie Oliver and he cooked for Jamiroquai (who was massive in the 90s) and he stayed with them while they recorded their new album cooking. This was a pivotal part in my decision, as it broadened my thought process into understanding there’s more than just restaurants and cooking can take you everywhere and do some exciting things. Needless to say, Jamie and Jamiroquai signed me up to my culinary career at 13 years old. "
Defining his style as simple and quirky, Ryan is really enjoying using nostalgic Australian products in his dishes – think Vegemite, Milo, Wonder white bread – along with natural products to pack in more flavour.
"My food philosophy revolves around simplicity in garnishing and accompaniments, while the technique I use to cook the cook can be intricately complex.”
Ryan says the most requested dish at Lanai and the events he caters for, is by no means a culinary wonder.
"It’s what our Mooloolaba prawn sanga with pickled onion, lemon myrtle aioli, Wonder white and potato chips does to people when they eat it! I stole this a few years ago from a good Chef friend Jesse McTavish and don’t hide the fact I did. Thanks Jesse.”
It is his dessert recipe for chocolate and cinnamon myrtle parfait that he shares with AGFG home cooks:
"We did this recipe when we first opened and had it on for a special during the Summer. It just ticks all the boxes, it's chocolatey, creamy, tart, crunchy all of it.”
The decadent dessert combines smooth chocolate with the warm, aromatic notes of cinnamon myrtle, creating a perfect balance of sweet and spice.
Confessing a love of snack foods, Ryan says he can’t stop until the packet is finished!
"I don’t understand these one row of chocolate people or half a bag of chips. Snacking is a commitment and the job needs to be finished, ha ha.”
