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Executive Head Chef – Brian Cahill

16 November 2015

Celbridge Manor’s Executive Head Chef Brian Cahill and his staff of 8, are known for their authentic and simple food. Preparing approximately 24,000 meals a year, every dish is overseen and signed off for quality and consistency by the conscientious Head Chef.

Brian is inspired by honest, hearty food and draws his menu inspiration from local in-season produce. Bringing his own personal style to the table, he is responsible for giving the ‘pig-on-a-spit’ a new lease of life at Celbridge Manor - fast becoming known as the premier wedding venue in Co. Kildare. 

Bringing a fresh and inventive twist to traditional Irish fare, Brian takes a hands-on approach at all times. Making himself available to personally meet all wedding couples to discuss and advise on the all-important menu, an aspect of the job he enjoys. His speciality? The beef sous-vide – made using the popular culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. Slow cooked to perfection.

Originally from Palmerstown, Dublin and now living in Sallins, Co. Kildare, Brian spent his formative years working his way up through the ranks of the hospitality business. Beginning his trade as a kitchen porter as a secondary school student at Kings Hospital, Co-Educational Boarding and Day Secondary School, he since completed three years of study at DIT, School of Culinary Arts and Food Technology and many more years workings at well-known institutions such as Killashee House -where he was promoted from Sous Chef to Banquet Head Chef. Brian certainly knows his food.

Prior to joining Celbridge Manor Hotel, Brian was Head Chef at the well-known landmark bar and restaurant, The Poitin Stil. With a team of 26, he was awarded excellence accolades for his consistent superiority in service during his time there.

Brian’s view on food:

“My belief is that you need to keep a simplicity to your food and your cooking. As the Head Chef, I make sure to have a hand in all aspects of the food operation, from menu selection to the food service.”