Carton House, a Fairmont Managed Hotel, is delighted to announce the appointment of Derek Kelly as Head Chef of Kathleen’s Kitchen, their new bistro experience
Carton House, a Fairmont Managed Hotel, is delighted to announce the appointment of Derek Kelly as Head Chef of Kathleen’s Kitchen, the new bistro dining experience at the resort.
A chef with years of experience working in both high-end restaurants and five-star hotels, Derek Kelly is passionate about the creative challenge of producing new dishes and recipes, and very focused on team development through clear leadership, standardised operating procedures and high-quality training.
Derek graduated from NCI with a BA in Accounting in 2011 but followed his first love of cooking into his first cheffing role in 2012, as commis chef in Howth Yacht Club where he worked for two years. He then moved to The Marker, spending two years there as chef de partie, working closely with the executive chef and running all the sections in the restaurant at various points during his time there but spending most of his time on meat and fish, and cooking numerous tasting menus and wine dinner events.
In July 2016 Derek joined the team at Restaurant Forty One as chef de partie for two years, working side by side with the executive chef on the pass, and overseeing ordering for both the restaurant and the bar kitchen downstairs, as well as assisting in organising and creating the many exclusive events in the private dining suites.
Derek then spent a year at Hugo’s on Merrion Row as sous chef, before moving to Australia to spend a year in Sydney, working in the renowned Icebergs Dining Room and Bar on Bondi Beach, managing a large team of 20 chefs. During his time at Icebergs, Derek oversaw the main course and larder sections and helped the restaurant win two hats and be ranked number 23 in Australia.
A keen cyclist in his spare time, Derek is also an amateur potter, currently learning to craft his own crockery.
Carton House is delighted to welcome Derek Kelly to the culinary team at the resort, as Head Chef of Kathleen’s Kitchen. Set in the old servant’s kitchens, the cosy and atmospheric setting retains many original features, including the vast cast iron stoves of the 1700s which give the restaurant its unique character. This bisto offering at the Kildare resort serves modern dishes using seasonal Irish ingredients — from Irish oysters, cheeses and charcuterie to handmade pasta, fresh fish and fine local meats — Derek’s approach at Kathleen’s Kitchen is an elevated take on contemporary comfort food.