Cooking Demonstrations

Philip Brazil – Executive Chef, Kelly’s Resort Hotel

Join Philip Brazil, Kelly’s new Executive Chef, for an unforgettable culinary experience. With a BA and master’s in culinary management and expertise honed at prestigious establishments like The K Club, Sheen Falls, and Castle Leslie, Philip brings innovation and passion to every dish.

Starting in 2025, Philip will share the secrets behind crafting exquisite bistro-style dishes in our exclusive cooking demonstrations. Learn professional techniques, explore fresh local ingredients, and take home recipes you can recreate with ease.

Don’t miss this unique opportunity to be inspired by a chef who combines a modern vision with Kelly’s 130-year tradition of excellence

Monday 11.00 a.m. – 1.00 p.m.

 

Gary O’Hanlon

For our Cooking Midweek, we are delighted to welcome Gary O’Hanlon, award-winning chef, broadcaster and food writer. Originally from Ramelton, Co. Donegal, Gary is currently Executive Head Chef at The K Club, following an illustrious career that includes time as Executive Chef at Château du Coudreceau in France and a decade at the helm of Viewmount House, where he earned numerous accolades, including the Georgina Campbell Award for Best Restaurant in Ireland and a Special Award for Services to Irish Food. A familiar face on television and radio, Gary has appeared regularly on RTÉ, BBC, Channel 4 and Virgin Media, is a long-standing chef on The Restaurant, and co-hosts the popular podcast Dishing It Out. Deeply committed to Irish food culture, he is a member of Euro-Toques Ireland, a former Irish Food Council member, and the author of an award-winning cookbook—bringing exceptional experience, insight and passion to this special midweek culinary experience.

Tuesday & Wednesday 11.00 a.m. to 1.00 p.m.

Stephane Rochard – Head Chef Kelly’s Cafe

Formerly Head Pastry Chef at Kelly’s Resort Hotel, Stéphane Rochard brings a wealth of classical French training and creativity to his role as Head Chef at Kelly’s Café Wexford. Having honed his skills in esteemed gastronomic restaurants throughout France, Stéphane is renowned for his precision, artistry and deep respect for quality ingredients. His background in fine pastry continues to influence the café’s kitchen, where desserts and baked creations are elevated into refined yet approachable centrepieces. Today, Stéphane leads the culinary direction at Kelly’s Café with the same passion and attention to detail that defined his work at the resort, offering guests a distinctive dining experience rooted in French technique and local produce.

Thursday: 11.00 a.m. to 1.00 p.m.