Last update: September 3rd 2026 · By THE FINE CIRCLE · In conversation with Ryan Chetiyawardana (Mr Lyan)

Inside Seed Library NYC, Ryan Chetiyawardana, known as Mr Lyan, talks to us about travel, design, individuality, innovation, and why unforgettable hospitality starts with being human.

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Ryan has spent his career questioning what a cocktail bar can be. His route into hospitality was unconventional from the start. After training as a chef, Ryan studied Biology and Philosophy at Edinburgh University and Fine Art at Central Saint Martins — disciplines that still shape the way he approaches drinks, spaces and hospitality today.

That thinking became radical with the opening of White Lyan in London in 2013. The bar famously operated without perishables, fresh fruit or even ice, challenging established ideas around waste, sustainability, ingredients and the role of the bartender. What initially felt provocative would go on to influence a much wider conversation across the drinks industry. Since then, Ryan has built a collection of distinct bars across London, Amsterdam and Washington D.C., each different in character but connected by the same philosophy: curiosity, experimentation and a refusal to follow convention simply because it exists.

His latest chapter is Seed Library NYC, his first permanent bar in New York and the first time he has created a second iteration of an existing Mr Lyan concept. Rather than reproducing the Shoreditch original, Ryan has reinterpreted its warmth, informality and stripped-back approach through a distinctly New York lens.

For the first edition of Meet the Founder, THE FINE CIRCLE spoke with Ryan about bringing Seed Library to New York, the influence of travel and culture on his work, how his teams create drinks from ideas rather than flavours, where hospitality is heading next, some of his travel recommendations… and, naturally the answer anyone wants to know: what one of the world's most influential bartenders actually orders himself.

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TFC: In three adjectives, how would you describe yourself?

Ryan: Curious, excitable, measured.

TFC: Congratulations on the recent opening of Seed Library in New York. New York vs. London: what changed, and what remained the same?

Ryan: The core emotion that Seed Library as a brand speaks to remained the same, but every manifestation of this philosophy was adapted for New York. Although there are similarities in the decor – the autumnal hues, the organic warmth, the 70s bridge of mid century modern and Kubrick – these pillars were adapted for the space and setting. The same applied for our drinks approach; a stripped-back reimagining of profiles or ingredients, but through a New York lens. Of course the style of service was also a key aspect but this has also been adapted to work in the locations we are in.

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TFC: You travel a lot and host the culture-led show Taste Trips. How have travel, different cultures, and discovery shaped you and your projects?

Ryan: Hugely! We love learning from different cultures and different approaches, and even having worked across the food world for over two decades, there is always something new to discover. Sometimes this is a new ingredient, or a new preparation to what we've been exposed to, but often it's different cultural approaches to universal moments – how we gather, what we celebrate over, what we use to show joy... all these have influenced how we look at things rather than us trying to emulate or do a version of them in our spaces.

TFC: When you opened White Lyan in 2013, what spark drove its radical, ahead-of-its-time sustainable approach?

Ryan: We had been working on some of those ideas for a little while, and one of the core aspects of what we wanted to do with White Lyan was to bring those conversations — sustainability, luxury, the role of the bartender/hospitality in spaces, a challenge around the type of ingredients we use etc. — into the wider public and into the world of food and drink. We wanted the bar to push conversations within the industry and even though the bar was seen as super weird and even demonised for its approach at first, it was so great to see these ideas become widespread and universal – and the reason we wanted to evolve the bar (and Dandelyan too) once these discussions seemed commonplace.

TFC: New menu playbook: Every one of your bars periodically changes its menu. What is your process? Ryan: Who and what influences it? How do you arrive at the final drinks featured on the menu?

Ryan: Innovation is at the heart of the Mr Lyan brand, and although each of the venues has their own identity and approach, we wanted find a way across the bars for us to create drinks that you couldn't find anywhere else, and drinks that had deliciousness, playfulness and a purposeful thinking and diversity at their core. The way we approached this was to start with ideas, emotions and stories, not flavours or drinks, and to get every member of the team of the team to pitch in with ideas that start with their own interests and curiosities around a theme, focus or concept. From here we develop these stories to help guide a technique and set of flavours and layers the drinks up from there. It's a process that allows a very thorough approach, and means we get to pool all the thinking from across the diversity of the team.

TFC: Beyond the cocktails: the design, art, architecture, music, and ambience in your bars are incredibly distinctive. How do you find the inspiration for the different concepts?

Ryan: We observe and try take insight and influence from as wide a range of sources as possible, but we also work with a really diverse set of collaborators – from my sisters Natasha and Karen, to Jacu who's worked on all our spatial design, and Magpie studio who've worked on our brand identities... each part is to create a conversation and to work with different experts to push the work into a new space.

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TFC: In a previous interview, you said that the bars and hospitality industry should always evolve and innovate. What do you see as the next big shift or trend in the sector?

Ryan: There's been a big shift in what is "right" – from the profile of an ingredient, to the type of music, to the space, the flavours and the visuals. I think people became confused as to why the wonderful diversity of our world was becoming more homogenised, and I think now there's been a swing back to idiosyncrasies and personal expression.

TFC: What must a bar space get right to deliver an unforgettable night, every time?

Ryan: It needs to feel as human and as genuine as possible – and the team need to be empowered to reinforce this. Then the whole experience cascades from there

TFC: Upcoming projects: What can you tell us about what's next for Mr. Lyan's that we should be excited about?

Ryan: We have a few collaborations coming to life – from working with Johnnie Walker on their flagship home in Edinburgh relaunching their rooftop bar, through to launching a new bar in the brand new London Museum in Farringdon, as well as our work with family distillers Rockland in Sri Lanka – but we also have a series of new projects under the Mr Lyan banner launching soon!

TFC: Is there a place you keep returning to in your travels? Where is it, and why does it keep pulling you back?

Ryan: Japan remains my favourite place to visit – from the food, the design, the philosophy, to the landscapes, it remains a magical place for me to get to, and I have many wonderful memories attached to my trips there. But there's so much more to discover!

TFC: What are three things that are always in your carry-on when you travel?

Ryan: Tea, book and a speaker (not to play anywhere public, but music whilst prepping etc is always a must)

TFC: Hidden gems between London and Amsterdam: What are your go-to museum, café, and restaurant?

Ryan: So many! There's so much to discover in each but a couple unusual ones:

London – Towpath Cafe, Horniman Museum, Museum of the Home, Courtauld Gallery, Goodbye Horses, BiBi

Amsterdam – Gebr Hartering, Foam Museum, Paradiso, Troef, Cafe de Dokter, Sins of Sal

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TFC: What is one piece of advice you would give a young founder opening their first hospitality project?

Ryan: Work out the part that interests you that you want to focus on in the longterm rather than doing what seems the current trend or "right" thing to do. And ask for help! Although remember there's a big difference between asking for help, and asking someone to do your homework for you.

TFC: Finally, the answer everyone wants to know: what is Mr. Lyan's go-to cocktail?

Ryan: A scotch & soda or a Martini depending on setting!