Carton House is delighted to announce the appointment of Gary Rogers as Executive Chef
Carton House is delighted to announce the appointment of Gary Rogers as Executive Chef, responsible for all dining outlets at the resort, from The Carriage House to the exciting new concepts of Kathleen’s Kitchen, The Courtyard Bar and The Morrison Room, one of the country’s grandest dining rooms. Gary joins Carton House from the five-star Conrad Hotel in Dublin’s city centre where he was Executive Chef for the last two and a half years.
A Dublin native, Gary has worked in a wide variety of different food operations since graduating in Culinary Arts from Technological University Dublin in 1995 — from gastropubs to casinos and convention centres and, for the last 12 years, in five-star properties and resorts from Kilkenny and Dublin to Darwin, Australia. With over 25 years spent working in both hotel and restaurant outlets around the world, Gary’s expertise includes extensive banquet and multi-outlet experience.
Gary’s interest in cooking began at an early age, taking his cue both from his grandmother, a natural home baker, and from his dad, a former chef in the Irish Army and owner of a catering business. After graduating, Gary trained and worked in various Irish hotels and restaurants before moving to Australia where he worked as Executive Chef at the five-star Skycity in Darwin, (now Mintel Beach Casino Resort) – with over 150 luxury rooms plus VIP villas, Gary was in charge of all food operations including five restaurants with an Australian Good Food and Travel Guide ‘Hatted’ fine dining restaurant, seven bars, a casino, spa, and large event and banquet facilities.
In 2016 Gary moved home to Ireland with his young family to take up the position of Executive Chef at five-star Lyrath Estate, where he created and implemented new menus, achieving awards over his two years there including two AA Rosettes for their restaurant and launching a new restaurant, based on his own concept and open kitchen design. Gary then moved on to spend just over two and a half years as Executive Chef at the five-star Conrad Dublin, and now brings his depth of knowledge, flavour and flair to the kitchens at Carton House.
With a cooking style that is classically French in origin, letting the quality of exceptional ingredients shine through, guests at Carton House can look forward to simple but expertly executed dishes using techniques mastered by Gary Rogers over almost three decades as a chef.
“I’m so excited for this next chapter at the newly reimagined Carton House, and Ireland’s first Fairmont property,” says Gary Rogers, new Executive Chef at the resort. “This is a dream job for me and I’m very much looking forward to — along with our very talented culinary team — putting Carton House firmly on the culinary map of Ireland.”
For more visit www.cartonhouse.com
