Bird & Rye

Neil opened bird & rye in the summer of 2019 with not having any real affinity with the south and its cuisine, but just a love for how the food can put people at ease. Neil developed the menu through plenty of research and painstaking testing for what he feels is atrue representation of southern style food, with his interpretations. Neil was the driving culinary force behind the successful Smithfields Restaurant in Ashland which he sold the end of 2019. In 2002, Neil moved to the United States and became the executive chef at Isabel Cruzs flagship restaurant, Cantina, in San Diego. This led to a business partnership and the opening of Dragonfly Cafe and Gardens in Ashland, Oregon which he managed all food operations from 2004 to 2010. Along the way Neil has picked up a few awards, going 2 for 2 in local and state cooking competitions. Taking the Ashland Food and Wine Classic in 2007 and 2008, and the Oregon Iron Chef title in 2008 and 2009. He also won the Oregon Chocolate Festival, Dessert Competition in 2009. Neils credentials also include the completion of an intensive culinary apprenticeship in the UK, working on the prestigious cruise liner, the Queen Elizabeth 2, traveling around the world working with different cuisines, working at the Goring Hotel and Ransomes Dock restaurant in London.