Ryan Chetiyawardana

Ryan Chetiyawardana's culinary philosophy is deeply rooted in innovation, sustainability, and a holistic approach to hospitality, encapsulated by his company's mantra, "Good Things." He strives to demonstrate that hospitality can be a viable, long-term career interacting in diverse spaces, with innovation at its core to enable this expansion. Creativity, sustainability, storytelling, and a steadfast commitment to putting people first are logical extensions of this overarching vision. Chetiyawardana believes in constantly challenging himself and the industry, not viewing awards as an end goal but rather as recognition for his dedicated staff. His approach is driven by a desire to add something "new, exciting, and accessible" to the evolving food and drink landscape, ultimately helping people connect and have a better time. He emphasizes creating authentic and complete experiences, where the entire interaction, not just the drink, feels honest and consistent. The concept of "The Butterfly Effect," explored in Silver Lyan's latest menu, perfectly illustrates his core ethos. It reflects his belief that small actions can lead to significant ripple effects, fostering positive growth, revealing unexpected beauty, and celebrating the interconnectedness of everything. His philosophy embraces the idea of taking guests out of their comfort zones to introduce "an unexpected slice of happiness into their life," affirming that hospitality itself is a powerful creative force capable of eliciting joy and new perspectives. He is motivated by the endless possibilities of exploration, collaborating with diverse experts from microbiologists to agronomists, and envisions a future cocktail culture marked by genuine innovation and a move away from homogeneity. Ryan Chetiyawardana's signature approach is characterized by a blend of scientific rigor, artistic flair, and playful innovation, consistently pushing the boundaries of traditional mixology. He integrates his background in art, philosophy, and science into his practice, using storytelling as a primary springboard to inform the techniques, ingredients, and the very "weight and profile" of his drinks. His technical style is marked by a pioneering commitment to sustainability and the imaginative use of unusual ingredients and preservation methods. Notably, he employs techniques such as rapid aging for Manhattans using microwaves to mellow and round out flavors, and electrolysis to "make berries and madeira taste more 'alive'" in cocktails like the It's Alive! 75. Chetiyawardana excels at elevating the unexpected, transforming typically disregarded items like Jell-O shots into sophisticated, complex "Jello fruit basket" experiences served with Champagne. His creations often balance "high and low," playful and deep thinking, and integrate local influences and cultural exchange. Signature cocktails include the Project Manhattan (microwaved for rapid aging), the It’s Alive! 75 (a French 75 riff with electrolysis), the Japanese Saddle (Roku gin with leather bitters and saline capers, inspired by a diplomatic gift), and the ultra-premium Presidential Gift ($375, featuring rare Scotch, Presidential cemetery honey, and a gold cherry). Other notable drinks from The Butterfly Effect menu are the Dynamite Old Fashioned (Maker’s Mark, pumpkin seed, gunpowder tea), Pikachu Pop (Ketel One, pisco, kiwi ketchup), and Shaka Sour (Elyx vodka, passion fruit, sugarcane vermouth). He also reinterprets classics with a twist, like the Hokusai Snap, a Dirty Martini that highlights the fruity notes of blue cheese olives.

Mentored by Mike, Jas.