Kensington boutique hotel, the Milestone, has recruited Ryan O'Flynn as executive head chef. He began working in professional kitchens in Canada, where he was apprentice to Michael Noble, one of the country's most highly regarded chefs. In Europe, he was sous chef in a restaurant voted Best in Ireland during his time there, then moved to the flagship restaurant at Celtic Manor Resort in South Wales. After a year in France, he returned to Wales where he was head chef at two restaurants, including Le Gallois. O'Flynn then joined Red Carnation hotel's Summer Lodge as sous chef, helping the restaurant win the Tatler award for best out-of- town restaurant and Condé Nast Gold for best UK hotel restaurant.
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