JR Ryall grew up on his family's farm in the countryside of North Co. Cork. At the age of fifteen he was offered a part-time position in the pastry kitchen at Ballymaloe House. This gave him the opportunity to work directly with his food hero, Myrtle Allen, from who he learnt the art of classical pastry and country house cookery. Upon finishing school in 2006, JR moved to Dublin where he read Natural Science at Trinity College majoring in Biochemistry. He continued to work at Ballymaloe throughout his four years at university, returning in 2010 to take his current role of head pastry chef.
When not in the kitchen, JR can be found travelling the world in search of exciting new food experiences. He is also known for his unique hand-crafted cakes which are often decorated with signature floral sugar-craft.