1. What is the strangest thing you have ever cooked?
There's been so many. Squirrel when I was a kid. Chicken feet, after saving a bunch after butchering my grass fed chickens one fall, but in my kitchen right now it would have to be the cured pig heads.

2. What is your go to food at home?
Pasta, for the carbs!

3. If you could have anyone else cook for you, who would it be and why?
Fergus Henderson, a Chef in the UK that has affected chefs across the world with his passion for using whole animals in his cooking, not just the choice cuts but using bone marrow, offal, and other left over bits to make delicious food.

4. If you're going to eat fast food, where do you eat?
Food court in Market square, its 20 feet away from our kitchens back door.

5. Who is the most famous person you have ever cooked for?
I remember cooking a late night meal after we were closed down for one of the Baldwin brothers, just don't remember which one it was, there are so many.

6. What is your funniest kitchen story?
The abbreviated version
I don't think it can be put in a public forum; ask me over a couple of cold pints!

A native of Prince Edward Island, Chef Ryan Dunne began his career in Charlottetown, at a number of hotels including the Delta Prince Edward Hotel (formerly Canadian Pacific). In 1992 Chef Dunne moved to Ottawa where he worked in various restaurants and hotels and in 1993 he began work at the crown jewel of the nation’s capital The Fairmont Chateau Laurier. Chef Dunne spent ten years in Ottawa’s grand hotel and acquired various Culinary Medals and Certifications.

In May 2004 Dunne returned to the Maritimes at The Fairmont Algonquin in St. Andrews, New Brunswick. As Executive Chef at the 234-room resort hotel Dunne, along with his culinary team, is responsible for overseeing seven Food & Beverage outlets and extensive Banquet business.

Why I’m a Chef?
“I was introduced to the business while attending University and took a summer job washing dishes; I was quickly intrigued and hooked on the kitchen tempo. I decided to take a year off university to explore the culinary industry – I never looked back, I couldn’t imagine doing anything else.”

Chef Ryan Dunne at a Glance:
Food philosophy – “use simple fresh ingredients prepared properly to maximize the flavour of each and every component of a recipe”
Favourite Food – Seafood of course
Meals served daily – up to 1000 covers a day in peak season
Hobbies – Cooking, “Spending time with my dog Blue, my wife Polly and daughter Leigh.

1. What is the strangest thing you have ever cooked?
There is nothing strange I have ever cooked. My Motto " You kill it - we grill it"

2. What is your go to food at home?
I always say " The little I eat, I can also drink", but I am always good for a good Spaghetti and Tomato-Meat sauce dish with lots of parmesan cheese and cucumber salad. Its got all you need, mostly carbs, protein and some fiber.

3. If you could have anyone else cook for you, who would it be and why?
It would be my grandmother Marta in Germany. The dish would be either Schnitzel or Sauerbraten.

My grand mother was and still is a fantastic cook and had great influence on me becoming a chef.

4. If you're going to eat fast food, where do you eat?
If it has to be really fast, I go to the Golden M. I like their milkshakes and Burgers, but only go there 6 times a year.

5. Who is the most famous person you have ever cooked for?
When I worked in Switzerland, we once cooked for one of the Arab Oil Barons. He had a 3 course meal and left a $1000 tip.

6. What is your funniest kitchen story?
The abbreviated version
Sorry, they don't belong in public. What happens in the kitchen , stays in the kitchen