Executive Head Chef Jonathan Keane, originally from Connemara, is the culinary mastermind behind the food offerings at The Lodge at Ashford Castle. Voted Best Chef in Connaught at the 2017 Restaurant Association of Ireland Awards, Jonathan was born to cook.
About Jonathan Keane
I joined The Lodge as Head Chef in 2012 and serve a combination of simple, authentic, seasonal and innovative dishes daily. I have had a passion for cooking for as long as I can remember and started working in a kitchen on my 15th birthday, washing pots in the local pub. In 1997, I was accepted into the professional cookery course in the GMIT and spent two years mastering the basics. I have worked in a string of Irish hotels and restaurants, including O’Grady’s Seafood Restaurant, Adare Manor Hotel, Byrne’s Restaurant, The Atlantic Coast, The Mill Times Hotel and Cashel House.
I focus on the quality of the country’s produce in my cooking, as I believe that the quality of the seafood, wild foods, livestock and vegetables in the west of Ireland is unrivalled anywhere in the world. I continue to champion West of Ireland artisan producers to the best of my ability and am co-founder of Slow Food Mayo and a member of Euro-Toques.