Meet Kinsale Hotel & Spa’s latest head chef

We spoke to the new Head Chef at Kinsale Hotel & Spa Fred Duarte about his new role, his background and his inspirations!

How long are you head chef at Kinsale Hotel & Spa?

I've been serving as the head chef at Kinsale Hotel & Spa for the past two months. During this time, I've been leading the culinary team, curating new menu offerings, and ensuring that our guests have an exceptional dining experience. My role involves not only overseeing kitchen operations but also bringing fresh, innovative ideas to our dishes, all while maintaining the high standards of quality and service that Kinsale Hotel & Spa is known for. It's been a rewarding experience, allowing me to blend my passion for food with the challenge of managing a dynamic team in a luxury setting.

How long are you working as a chef?

I have dedicated the past 35 years of my life to the culinary field, honing my skills, expanding my knowledge, and immersing myself in the art and science of cooking. I've had the privilege of working in various kitchens, learning from talented chefs, experimenting with countless ingredients, and mastering a wide range of cooking techniques.

What inspired you to be a chef?

My grandmother, who was a farmer, inspired me – especially when it comes to my commitment to using quality, locally sourced ingredients. Additionally, as a child I would bring vegetables from my grandmother’s farm to nearby Michelin-starred restaurant Le Gindreau, where Chef Alexis Pelissou provided me with a summer job which greatly influenced my passion for the culinary arts.

What’s your favourite dish to make either in the kitchen or at home?

My favourite dish is La Mique, a traditional soup from my home region, Quercy, France. It’s a hearty dish made with pork, various vegetables, and a unique wet bread that cooks on top. It's still a beloved dish in the Cahors area.

What’s the best compliment your food has ever received?

A few years ago, a reviewer mentioned that if I were serving my food in Dublin, there would be a queue stretching to the street corner. That was incredibly flattering.

What are your favourite things about working as a head chef?

I have a deep passion for the constant learning process that comes with being a chef. Every day presents new opportunities to explore different techniques, ingredients, and cuisines, which keeps me inspired and motivated. Collaborating with a talented team is especially rewarding because it fosters a dynamic environment where creativity flourishes. Together, we push the boundaries of what’s possible in the kitchen, combining our individual strengths and experiences to create something truly exceptional.

Any tips for someone looking to have a career like yours?

To truly succeed in the culinary world, it's essential to be deeply committed and passionate about what you do. This passion will fuel your creativity, drive your perseverance, and sustain your energy even when faced with the inevitable challenges that come with the territory.

Dedication isn't just about putting in the hours; it's about immersing yourself in the craft, continually learning, and pushing the boundaries of your skills. When you're passionate, every obstacle becomes an opportunity to grow, and every setback is a lesson that refines your technique. It's this unwavering dedication that will not only help you overcome difficulties but also empower you to thrive, innovate, and make a lasting impact in the culinary world. Your passion will resonate in every dish you create, inspiring others and setting you apart as a true culinary artist.