The newly refurbished Radisson Blu Hotel & Spa Galway has announced the appointment of new executive chef Adrian Bane.
The Clare native joins the team from Ashford Castle and The Lodge at Ashford Castle in Cong, Co Mayo, where he spent the past five years working his way up from sous chef at Ashford Castle to head chef at The Lodge and more recently executive sous chef at the castle.
Prior to Ashford, Bane gained a wealth of experience and carved his professional skills working at the award-winning Cherry Tree Restaurant in Killaloe under Mark Anderson, and at Gracie’s, AAA Four-Diamond Awarded Restaurant in Providence, USA.
Bane’s flair for food earned him a scholarship to study at Johnson & Wales University, Providence, Rhode Island - an international centre of excellence for the culinary arts. He enjoys cooking food indigenous to Ireland and Britain, sourcing locally wherever possible, using ingredients and suppliers based in Galway and the greater Connacht region. A highlight of his career to date has been cooking for Alain Ducasse during his time at Ashford Castle.
Bane says his ambition for the Radisson Blu Hotel & Spa, Galway, is to offer each guest a memorable dining experience by presenting beautiful dishes prepared with expert precision and attention to detail that celebrates glorious seasonal and local ingredients.
For further information about the Radisson Blu Hotel & Spa, Galway, log on to www.radisson hotelgalway.com or call (091 ) 538300.
