Kenneth Culhane – Roux Scholar 2010 – our new Head Chef

 

Although this is barely a news item any more as Kenneth has now been with us as Head Chef from July,  we are very pleased to announce his appointment in this, our first, News section of our website.

Kenneth in 2010 won the Roux Scholarship, the most prestigious and demanding competition in the Country for accomplished young chefs, recognised and known all over the world.

For over 20 years this competition has produced Scholars who have gone on to achieve great things and who remain members of a very special club which comes together every year with Michel (Snr)and Albert Roux. Two short films were made at the time , one of the final stage of the competition and the other of Kenneth’s  time cooking at 3 - Michelin - Starred restaurant, Jean Georges in New York,  one element of his competition prize. These films can be viewed below.

Kenneth says:

“My first real memories of food come from my Grandmother. She lived in a very idyllic part of North Kerry in Ireland. The smell of fresh bread every morning, the picking of wild mushrooms and berries and making jam are fond memories. I spent  much of my youth with my Grandmother, unaware of how these memories would shape my life.

One of my other obsessions is France and I have spent much time living, eating and drinking in this country. France’s appreciation of food is compelling and I have been privileged to work and live in this culture. I worked for Michelin 2 Star Chef, Maitre Cuisinier de France Pascal Bouvier, in the Loire Valley – this was an inspirational period for me and helped me to understand the value of local market produce.

Other key inspirations are my time with Japanese Chef Tetsuya Wakuda in Sydney, voted fourth best in the world by the San Pellegrino Awards in 2005,  and Guillaume le Brun, Chef Patron at Restaurant Patrick Guilbauds, Dublin,  each with 2 stars.“ From Guillaume I learned the importance of the quality of ingredients and the confidence to let them speak for themselves.”

All these experiences have shaped Kenneth’s deep interest in and understanding of the value of local and wild produce, of place,  local experience and wisdom, of traditions, of history, of the richness and rhythm of the seasons, of traditional, caring ways of cooking and putting loved flavours and ingredients together, of balance and restraint  – and of the vital importance to us all of care and responsibility in our sourcing of what we eat and the encouragement of a return to traditional husbandry  and an ethical ,  respectful and celebratory approach to animals and plants alike. In this approach lies also the rewards of intense flavour , the rediscovery of old insights and the creation of some new,  the  triggering of memories  through taste and smell – the value of nostalgia –  and, of course, a richer and restored legacy.

“ I have found here a shared love and philosophy of food , wine, quality and environment.”