Chef Bernard Pascual’s culinary journey is defined by intention, evolution and an unwavering respect for craft. Beginning in 1997 on a path far removed from professional kitchens, he initially pursued a degree in computer technology before realising his future lay not in code, but in cuisine. That pivotal shift led him to the kitchens of the Edsa Shangri-La Hotel in Manila, where he trained rigorously in continental cooking, rising to First Commis and laying the foundations of a career built on discipline and precision.
Ireland became the next chapter in 2002. Joining the Springfield Hotel as Chef de Partie, he immersed himself in a new food culture, progressing through a diverse range of kitchens — from the fast-paced world of Fitzers Catering to the character-driven An Poitin Stil gastro pub, and later The Glenroyal as Senior Sous Chef. A subsequent head chef role at The Courtyard Hotel further sharpened his leadership style, refining both his culinary voice and his ability to lead under pressure.
Today, as Head Chef of Ryleigh’s, he brings decades of international experience to one of Dublin’s most recognisable fire-led restaurants. Before taking the helm, he invested time in understanding the restaurant’s ethos, shaping a philosophy centred firmly on the guest. Every dish balances flavour, precision and presentation, with visual impact considered as carefully as the final bite — a standard that drives the kitchen to deliver excellence, service after service.
Cooking, for our celebrated chef, is deeply rooted in family. Raised in a home where the kitchen was central to daily life and celebrations, food was always a shared language. That early sense of connection continues to inform his approach, now strengthened by years of experience across diverse kitchens.
Fire is the beating heart of Ryleigh’s. The clay oven grill — the kitchen’s “engine room” — runs from lunch through dinner, anchoring the rhythm of service. Working with open flames brings both thrill and discipline, demanding focus, organisation and teamwork to maintain consistency at the highest level.
In a competitive and ever-evolving Dublin food scene, this haven of superb steaks and elevated-comfort food stands apart through its commitment to quality and experience. Irish producers form the backbone of the menu, providing local, traceable ingredients that ensure consistency, while global influences are layered in with confidence, creating dishes that feel both familiar and exciting.
Leadership extends well beyond the pass. Chef Bernard’s hands-on presence during service builds trust, confidence and cohesion, while recognition and calm communication foster a strong, motivated team culture.
Steak remains the cornerstone of the menu. True excellence begins with exceptional meat — properly matured, well marbled and expertly cooked. Precision matters, but it’s care and respect for the ingredient that elevate it from good to unforgettable. Set within The Mayson, near the 3Arena and the Convention Centre, Ryleigh’s welcomes a diverse, international clientele. The menu reflects this balance, pairing seasonal creativity with signature cuts that remain central to the restaurant’s identity.
Looking ahead, Chef Bernard Pascual remains focused on creating moments guests remember long after they leave — empty plates, shared photos and genuine connection, where fire, food and people meet at the heart of the Irish capital.
Visit www.Ryleighs.ie to discover more.
By: Lucas Raven
