Mr Lyan on Creativity, Concept Bars, and Staying Ahead of the Curve
In this episode of the Post Shift Podcast, I had the absolute pleasure of sitting down with Ryan Chetiyawardana—better known as Mr Lyan. Ryan has been at the forefront of cocktail culture for over a decade, redefining what a bar can be through venues like White Lyan, Dandelyan, Lyaness, and Silver Lyan. His work has consistently pushed boundaries, blending hospitality, sustainability, and creativity into experiences that have reshaped the global bar scene.
Challenging the Status Quo
Ryan’s philosophy has always been about questioning the rules of hospitality. When he launched White Lyan in 2013, it made headlines as the world’s first cocktail bar without perishables—no citrus, no ice, no fruit. The concept challenged everything we thought we knew about cocktails, forcing guests and bartenders alike to rethink what makes a drink—and an experience—special.
That sense of experimentation has become a hallmark of his career. As Ryan shared on the podcast, it’s not about being different for the sake of it, but about creating new ways for guests to connect with flavor, sustainability, and storytelling.
Creativity as a Business Model
One of the biggest takeaways from our chat was how Ryan thinks about creativity not just as art, but as a business strategy. His bars aren’t cookie-cutter concepts—they’re living, breathing experiments that require constant innovation. From menu design to service flow, he builds systems that allow teams to execute ambitious ideas consistently.
Ryan pointed out that creativity thrives when supported by structure: strong training, clear communication, and well-defined brand values. That’s how you scale big ideas without losing their soul.
Sustainability as a Core Value
Long before sustainability became a buzzword in hospitality, Ryan was making it central to his bars. Whether it was eliminating perishables at White Lyan or sourcing hyper-local ingredients at Lyaness, he’s always tied creative choices to environmental responsibility.
As he explained on the episode, sustainability is more than a marketing hook—it’s a way to future-proof the industry. Guests today want transparency and responsibility, and businesses that embrace this mindset will be the ones that last.
Mentorship and Industry Leadership
Ryan has also played a huge role as a mentor. He spoke about the importance of building environments where teams feel empowered to experiment and fail forward. For him, leadership isn’t about being the genius behind the bar—it’s about giving people the tools, space, and trust to create. That approach has produced some of the most exciting talent in the industry, many of whom are now leading their own programs across the world.
Looking Ahead
Despite his global recognition and multiple "World’s Best Bar" titles, Ryan isn’t slowing down. His focus remains on pushing hospitality forward—whether that’s rethinking the way menus are built, finding new ways to engage guests, or tackling big industry challenges like burnout and sustainability.
As he put it on the podcast: “Bars aren’t just about drinks—they’re cultural spaces where ideas and people come together. That’s the real opportunity.”