Executive Head Chef
Stuart Heeney is a Dublin native and started his culinary career in the Michelin Star, Chapter One where he trained under Ross Lewis. He studied at the School of Hospitality Management and Tourism, Cathal Brugha Street, which has been synonymous with the hospitality and catering industry in Ireland since 1941.
Over the past number of years Stuart has worked in The Old Dublin under Head Chef Eamonn Walsh, Sale Pepe in Malahide and The Grand Hotel in Malahide. He has also worked in Germany for An Bord Bia promoting Irish Food abroad.
Stuart started in Clontarf Castle in September 2012 as Executive Sous Chef and was quickly promoted to Executive Head Chef. He has been developing the dining experience at Clontarf Castle to include new seasonal menu’s in Fahrenheit Restaurant including a great value early bird menu; casual dining options in Knights Bar and superb banqueting menu’s for the hotels extensive conference & banqueting facilities.
Stuarts food philosophy is simple, local produce and sourcing lies at the heart of the menus, simple ingredients cooked with flair and imagination presented with finesse.
Check out Stuart's latest interview with TheTaste.ie and find out what Stuart's favourite ingredients are! Read the article here.