1.845.419.5007 | info@runabistro.com

inside RŪNA

clare

OWNER/GM

 

Clare studied Hospitality Management in  DIT, Cathal Brugha St Dublin, Ireland. She has  worked in Restaurants in Ireland, Channel Islands, UK, San Francisco and NYC in the last 25 years.

Clare has always had a passion for cooking food/entertaining and hosting guests for as long as she can remember. Initially inspired by her Grandmother Rezia and their family Cook Abdul, while living in Bangladesh. She would always try to get involved, sometimes to their annoyance.

She loves to cook with her two daughters, Rezia and Alék, and loves the fact that being in the kitchen is second nature to them. Good food is a BIG deal for the whole family, extended family at that.

Her interest in French food started in Hospitality School, where she learned all the classical basics which then moved very quickly into waiting tables, line cooking and managing Restaurants. Clare also  lived in France for a year during her final year in college. She is also a veteran of Banqueting and Catering Sales, having worked with Marriott International for over15 years.

She feels lucky and blessed that this opportunity came knocking and cant wait to welcome you to RŪNA to eat delicious comforting French Food in a relaxed environment. Where she hopes will become a neighbourhood eatery.

ryan

HEAD CHEF

 

Ryan has spent his life in hospitality, from weekends in his father’s restaurant when he was a boy, to being a chef today.

His first job was as a busboy at age 14. He eventually became a waiter, then finally found his way into the kitchen. This led to his attending The Culinary Institute of America, where he learned the classical French cooking techniques and a love of French food, especially charcuterie.

All of the chefs  he admires have apprenticed in France. That, combined with his interests in art, French cooking, and what he had learned at CIA, made the importance of France undeniable.

He travelled to Paris, where he spent time working as a stagiere (apprentice), visiting museums, and eating in bistros and brasseries that served some of the classic dishes he learned about in school.

He Has worked in the Hudson Valley in the years since, continuing his life in restaurants, always learning about service, cooking, and hospitality.

ryan

HEAD CHEF

 

Ryan has spent his life in hospitality, from weekends in his father’s restaurant when he was a boy, to being a chef today.

His first job was as a busboy at age 14. He eventually became a waiter, then finally found his way into the kitchen. This led to his attending The Culinary Institute of America, where he learned the classical French cooking techniques and a love of French food, especially charcuterie.

All of the chefs  he admires have apprenticed in France. That, combined with his interests in art, French cooking, and what he had learned at CIA, made the importance of France undeniable.

He travelled to Paris, where he spent time working as a stagiere (apprentice), visiting museums, and eating in bistros and brasseries that served some of the classic dishes he learned about in school.

He Has worked in the Hudson Valley in the years since, continuing his life in restaurants, always learning about service, cooking, and hospitality.

We have recently opened up for curbside dinner pick up. 

Please check instagram and Facebook for our weekly menus.

pre-order : Tuesday - Friday 10am-3pm

pick up: Friday and Saturday 5pm-7pm

 

 

 

contact us

phone

+1-845-419-5007

 

address

10 plattekill ave.

new paltz

RŪNA

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