Paul Devoy Appointed as Executive Head Chef @ Clontarf Castle
A native of Dublin, Paul Devoy enrolled at DIT Cathal Brugha Street college for tourism and culinary arts. Upon graduation he worked in his home town, taking his first job as Head Chef at FXB Crowes Street in 2003 before crossing the water to take the role as Head Chef at The Exhibit restaurant in London. Paul decided to return to Ireland a couple of years later and expanded his experience across a broad range of properties throughout Ireland, from the opening of The Cross Hotel & The Glasshouse Hotel to securing the position as Senior Sous Chef at Glasson Golf & Country Hotel, where he developed specialized dietary menus for a range of clients.
In 2014 Paul moved back to Dublin and took the position as Senior Sous Chef at the Four Season Hotel and assisted with the transition of the food offering for the InterContinental Brand. From there he was appointed the position as Head chef for the Citron Restaurant at the 5 star Fitzwilliam Hotel. He believes the most flavorful cuisine is made simply with the best, highest quality, locally sourced Irish products where possible. In March of 2019, Paul joined the team at Clontarf Castle as Executive Sous Chef with a promotion to Executive Head Chef in early 2020, just before the Covid-19 Pandemic hit.
Paul considers it part of his job to inspire and educate his team and help grow their passion for food, all the while producing a range of flavoursome menus appealing to all tastes. With Clontarf Castle Hotel now reopen for business, and Knights Bar, Indigo Lounge and Fahrenheit Restaurant welcoming diners, why not head along to sample some of his creations!