Recently appointed as head chef at West Restaurant in Galway’s chic and award-winning boutique hotel The Twelve, French-born Cedric Bottarlini has been working in Ireland for the past eight years.
Trained in France, Cedric has many years’ experience in a variety of positions in restaurants around his native country, and began his working life in Ireland in 2000, when he joined the team at Ballynahinch Castle, Galway, where he worked for three years.
In 2004 he became head chef at Cromleach Lodge Country House in Sligo, where he won Best Country House Award from Food & Wine magazine. He followed this with a period as Head Chef at Delphi Mountain Resort & Spa in Mayo, developing his interest in healthful cuisine, and where he was responsible for the running of three kitchens: fine dining in the spa, the instructors’ dining room, and guest meals in the adventure centre.
From mid 2006 Cedric worked as sous chef in the Ramada Hotel at Killerig Golf Resort, Carlow, managing a team of eight in the fine dining restaurant, and in the hotel’s function rooms. In 2007 he became head chef at Waves Restaurant in Lahinch, where he also designed and supervised the food offering at the organic and fair trade deli, Greens.
With a style of cooking based on healthy food – simple and fresh with a twist, a hint of spice, and an oriental influence – Cedric’s focus is on using local products, sourced from excellent local suppliers. He is looking forward to pursuing his passion for delicious healthy cuisine at West
Cedric’s style of cooking should fit perfectly into West, which is a world class restaurant focusing on the healthful and the organic, with the finest of produce from the bountiful area. West also has one of the most exciting wine collections in Ireland, a champagne bar and an exclusive chef’s table in the heart of the kitchen.
