Paul John Devoy
Executive Head Chef at Clontarf Castle Hotel- Claim this Profile
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basic French -
Topline Score
Bio
Kevin Egan
I had the pleasure of getting married last month (September 2012) and as a recently diagnosed coeliac myself, with several coeliac family members who attended the celebration, I am delighted to commend the incredible work of Chef Paul John Devoy and his team at Glasson Country House Hotel. Paul went to incredible efforts to ensure that the coeliac diners had a wonderful experience, meeting with myself and Priscilla (my wife) to discuss our needs, and at every stage inventively coming up with ways to ensure that all our diners, coeliac and otherwise, had an incredible day. He created unique starters and desserts and even came up with his own recipe for gluten free bread. His champagne jelly dessert was incredible and many of us agreed that it was as good as any dessert we've ever had, with or without gluten. Certainly a far cry from the customary bowl of quickly prepared fruit salad that is so often the fare for coeliacs at weddings! Even aside from the main meal, Paul baked his own gluten free scones for guests on arrival, as well as creating special evening buffet food, another area where most wedding venues are unable to provide gluten free options. Overall the dining experience was fantastic for all guests but a lot of extra effort was made to ensure that everyone, regardless of their dietary requirements, had a great day, which of course made the experience all the more special for Priscilla and myself, as the bride and groom. Paul deserves huge credit for his part in our big occasion, as do all the staff at Glasson Golf Hotel, and I would not hesitate in recommending them to family and friends in the future.
Tom Ryan
Paul is a fantastic chef with a real passion for his craft. His dishes were imaganitive, well thought out and balanced with the emphasis on quality, taste and visually appealing. Paul is a natural leader and all the team looked up to him, he is a fair manager and led and coached his teams well. He has a great attitude towards his work and is highly committed to getting the job in hand done right the first time. I feel that Paul would be an asset to any kitchen and organisation who wants to have a high quality, low cost product with performance driven team. Paul will deliver this, thru his passion, committement, training and experience
Kevin Egan
I had the pleasure of getting married last month (September 2012) and as a recently diagnosed coeliac myself, with several coeliac family members who attended the celebration, I am delighted to commend the incredible work of Chef Paul John Devoy and his team at Glasson Country House Hotel. Paul went to incredible efforts to ensure that the coeliac diners had a wonderful experience, meeting with myself and Priscilla (my wife) to discuss our needs, and at every stage inventively coming up with ways to ensure that all our diners, coeliac and otherwise, had an incredible day. He created unique starters and desserts and even came up with his own recipe for gluten free bread. His champagne jelly dessert was incredible and many of us agreed that it was as good as any dessert we've ever had, with or without gluten. Certainly a far cry from the customary bowl of quickly prepared fruit salad that is so often the fare for coeliacs at weddings! Even aside from the main meal, Paul baked his own gluten free scones for guests on arrival, as well as creating special evening buffet food, another area where most wedding venues are unable to provide gluten free options. Overall the dining experience was fantastic for all guests but a lot of extra effort was made to ensure that everyone, regardless of their dietary requirements, had a great day, which of course made the experience all the more special for Priscilla and myself, as the bride and groom. Paul deserves huge credit for his part in our big occasion, as do all the staff at Glasson Golf Hotel, and I would not hesitate in recommending them to family and friends in the future.
Tom Ryan
Paul is a fantastic chef with a real passion for his craft. His dishes were imaganitive, well thought out and balanced with the emphasis on quality, taste and visually appealing. Paul is a natural leader and all the team looked up to him, he is a fair manager and led and coached his teams well. He has a great attitude towards his work and is highly committed to getting the job in hand done right the first time. I feel that Paul would be an asset to any kitchen and organisation who wants to have a high quality, low cost product with performance driven team. Paul will deliver this, thru his passion, committement, training and experience
Kevin Egan
I had the pleasure of getting married last month (September 2012) and as a recently diagnosed coeliac myself, with several coeliac family members who attended the celebration, I am delighted to commend the incredible work of Chef Paul John Devoy and his team at Glasson Country House Hotel. Paul went to incredible efforts to ensure that the coeliac diners had a wonderful experience, meeting with myself and Priscilla (my wife) to discuss our needs, and at every stage inventively coming up with ways to ensure that all our diners, coeliac and otherwise, had an incredible day. He created unique starters and desserts and even came up with his own recipe for gluten free bread. His champagne jelly dessert was incredible and many of us agreed that it was as good as any dessert we've ever had, with or without gluten. Certainly a far cry from the customary bowl of quickly prepared fruit salad that is so often the fare for coeliacs at weddings! Even aside from the main meal, Paul baked his own gluten free scones for guests on arrival, as well as creating special evening buffet food, another area where most wedding venues are unable to provide gluten free options. Overall the dining experience was fantastic for all guests but a lot of extra effort was made to ensure that everyone, regardless of their dietary requirements, had a great day, which of course made the experience all the more special for Priscilla and myself, as the bride and groom. Paul deserves huge credit for his part in our big occasion, as do all the staff at Glasson Golf Hotel, and I would not hesitate in recommending them to family and friends in the future.
Tom Ryan
Paul is a fantastic chef with a real passion for his craft. His dishes were imaganitive, well thought out and balanced with the emphasis on quality, taste and visually appealing. Paul is a natural leader and all the team looked up to him, he is a fair manager and led and coached his teams well. He has a great attitude towards his work and is highly committed to getting the job in hand done right the first time. I feel that Paul would be an asset to any kitchen and organisation who wants to have a high quality, low cost product with performance driven team. Paul will deliver this, thru his passion, committement, training and experience
Kevin Egan
I had the pleasure of getting married last month (September 2012) and as a recently diagnosed coeliac myself, with several coeliac family members who attended the celebration, I am delighted to commend the incredible work of Chef Paul John Devoy and his team at Glasson Country House Hotel. Paul went to incredible efforts to ensure that the coeliac diners had a wonderful experience, meeting with myself and Priscilla (my wife) to discuss our needs, and at every stage inventively coming up with ways to ensure that all our diners, coeliac and otherwise, had an incredible day. He created unique starters and desserts and even came up with his own recipe for gluten free bread. His champagne jelly dessert was incredible and many of us agreed that it was as good as any dessert we've ever had, with or without gluten. Certainly a far cry from the customary bowl of quickly prepared fruit salad that is so often the fare for coeliacs at weddings! Even aside from the main meal, Paul baked his own gluten free scones for guests on arrival, as well as creating special evening buffet food, another area where most wedding venues are unable to provide gluten free options. Overall the dining experience was fantastic for all guests but a lot of extra effort was made to ensure that everyone, regardless of their dietary requirements, had a great day, which of course made the experience all the more special for Priscilla and myself, as the bride and groom. Paul deserves huge credit for his part in our big occasion, as do all the staff at Glasson Golf Hotel, and I would not hesitate in recommending them to family and friends in the future.
Tom Ryan
Paul is a fantastic chef with a real passion for his craft. His dishes were imaganitive, well thought out and balanced with the emphasis on quality, taste and visually appealing. Paul is a natural leader and all the team looked up to him, he is a fair manager and led and coached his teams well. He has a great attitude towards his work and is highly committed to getting the job in hand done right the first time. I feel that Paul would be an asset to any kitchen and organisation who wants to have a high quality, low cost product with performance driven team. Paul will deliver this, thru his passion, committement, training and experience
Experience
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Executive Head Chef
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Jan 2020 - Present
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Head Chef
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Mar 2019 - Jan 2020
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The Fitzwilliam Hotel, Dublin
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Ireland
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Hospitality
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1 - 100 Employee
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Head Chef
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May 2016 - Mar 2019
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Four Seasons Hotels and Resorts
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Canada
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Hospitality
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700 & Above Employee
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Sn Sous Chef
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Oct 2014 - Feb 2016
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InterContinental Hotels & Resorts
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United Kingdom
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Hospitality
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1 - 100 Employee
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Sn Sous Chef
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Oct 2014 - Feb 2016
Implemented the IHG Breakfast Standard & lead the kitchen through brand change and training. Implemented the IHG Breakfast Standard & lead the kitchen through brand change and training.
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Hodson Bay Hotel
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Ireland
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Hospitality
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1 - 100 Employee
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Sn Sous Chef
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May 2013 - Oct 2014
Sn Sous Chef in a face paced, high volume kitchen. Managing a large team up to 20 chefs and feeding up to 7 - 8000 covers per week. Mostly responsible for the running of the hotels busy restaurant. Sn Sous Chef in a face paced, high volume kitchen. Managing a large team up to 20 chefs and feeding up to 7 - 8000 covers per week. Mostly responsible for the running of the hotels busy restaurant.
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Glasson Hotel & Golf Club
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Hospitality
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1 - 100 Employee
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Head Chef
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Jun 2011 - May 2013
Nominated in 2012 and winner of "best hotel restaurant 2013 Westmeath" Restaurant Association of Ireland. Within this establishment I was very hands on in my role and enjoyed working directly with the couples to create their wedding menu's. Nominated in 2012 and winner of "best hotel restaurant 2013 Westmeath" Restaurant Association of Ireland. Within this establishment I was very hands on in my role and enjoyed working directly with the couples to create their wedding menu's.
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Consulting Head chef
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Feb 2011 - Jun 2011
Trendy new bar and café in the heart of Dublin city. Offering the freshest ingredients at affordable prices, coupled with award winning cocktails. Live D.j's and chilled tunes. My role was to implement all systems, menu's & suppliers. Hiring & Training of Kitchen staff, Training of floor staff. Set standards and liaise with owners & other consultants. Trendy new bar and café in the heart of Dublin city. Offering the freshest ingredients at affordable prices, coupled with award winning cocktails. Live D.j's and chilled tunes. My role was to implement all systems, menu's & suppliers. Hiring & Training of Kitchen staff, Training of floor staff. Set standards and liaise with owners & other consultants.
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The Prince of Wales Hotel
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Ireland
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Hospitality
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1 - 100 Employee
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Head Chef
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Jun 2009 - Apr 2011
Boutique 4 star property in the heart of athlone Co. Westmeath. A beautifully refurbished hotel caters for all, from bar food to small intimate weddings. Boutique 4 star property in the heart of athlone Co. Westmeath. A beautifully refurbished hotel caters for all, from bar food to small intimate weddings.
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Tallaght Cross hotels
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Ireland
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Hospitality
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1 - 100 Employee
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Senior sous chef
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2007 - 2009
Large new build 3 star deluxe with smaller glass house boutique hotel. Over 240 rooms with upmarket dining, bar food and conferencing. These two hotels were new builds. I was brought in by the executive to assist in the opening of these premises. My roles included writing menus, hiring and training of staff, liaising with suppliers and setting up the kitchens for production. Large new build 3 star deluxe with smaller glass house boutique hotel. Over 240 rooms with upmarket dining, bar food and conferencing. These two hotels were new builds. I was brought in by the executive to assist in the opening of these premises. My roles included writing menus, hiring and training of staff, liaising with suppliers and setting up the kitchens for production.
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Head chef
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2003 - 2008
Up market steak & seafood restaurants, Gastro pubs and butchers. Appealing to all with its own beef butchered and hung for supply to the restaurant. Between the various venues there is food to suit all. One of my key roles in the business was to help the executive chef research and set the main dishes which in turn helped to build the brand. Some of the dishes are still on their menus to this day. Up market steak & seafood restaurants, Gastro pubs and butchers. Appealing to all with its own beef butchered and hung for supply to the restaurant. Between the various venues there is food to suit all. One of my key roles in the business was to help the executive chef research and set the main dishes which in turn helped to build the brand. Some of the dishes are still on their menus to this day.
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Education
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1998 - 2000
Dublin Institute of Technology
diploma professional cookery, professional cookery -
1993 - 1998
Sandymount high school
Leaving cert -
1985 - 1993
scoil thomas dublin 15
primary level
Community
