Dalvay By The Sea – Chef Ryan Janssens

Since the summer of 1896, when the MacDonald family hosted their first party for the community, Dalvay by the Sea has been a staple in hospitality on the Island. In keeping with that tradition, The MacMillan Dining Room is a full-service restaurant, offering our guests a relaxed fine dining experience at a Canadian National Heritage Site in a landmark Victorian home. We feature high-quality modern cuisine, with an emphasis on highlighting the Island’s many fresh and local offerings.


16 Cottage Crescent, York  

Contact: 902-672-2048

Fall Flavours Menu: $60 +HST per person



Warm PEI Crab Dip
Crispy wontons
Suggested Pairing: North Shore or French 69 Cocktail

PEI Beef Short Rib
Braised beef with polenta and sautéed swiss chard
Suggested Paring: Jameson & Apricot Sour or Dalvay Cocktail

Pumpkin Cake
Brown sugar cream and spiced apple cider
Suggested Paring: White Witch Cocktail or Dalvay Coffee


Chef Bio        

Ryan Janssens’ culinary interests began during his upbringing in New Brunswick with first-generation Belgian and Irish parents, a father who did most of the cooking, and a grandmother who instilled respect for the value of good food as a result of her experiences in the Great Depression. Janssens pursued this interest professionally by entering the George Brown Culinary Institute of Toronto. After graduation Janssens worked at several Toronto restaurants, including the Oliver & Bonacini group.

Cooking Around the World
Chef Janssens then explored food techniques and trends around the world, starting in the French Alps, continuing at the Four Seasons Dublin, finishing on a ship off the coast of Australia, with many tasting and learning experiences in between.
His international expertise served him well, as upon returning to Canada he spent 4 years working as executive chef at Dish, a high profile catering company where he frequently cooked traditional food on behalf of foreign embassies including the Philippines, France and Belgium. He has cooked for dignitaries and heads of state of many countries including the Sultan of Brunei and Russian government officials.

However, during this time he was repeatedly drawn back to the best of Canadian cuisine, regularly serving as head chef in events at the Parliament, including parliamentary Canada day celebrations, the National Gallery and many private residences in Ottawa. Janssens has cooked for 3 Canadian prime ministers.

For the last 2 years Janssens has been a member of the faculty of Cordon Bleu in Ottawa, an institute with 120 years of experience providing a solid foundation in best practices of gastronomy, hospitality and management.

Coming Home

Ryan married a wonderful PEI woman and is delighted to be finally returning to the maritimes to raise their son, Cormac. He is inspired by Dalvay’s elegant heritage and tradition of fine dining. His aim is to use experience gained in Canada and internationally to, through food, exemplify this beautiful bountiful island, where the seeds of our nation were sown.

Fall Flavours Toolkit

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