Daniel Byrne has been appointed as the new Head Chef at The Samuel, Dublin’s newest four star hotel.

The Samuel, situated at Dublin 1 at Spencer Dock, is operated by Dalata Hotel Group. Located a five minute walk from the Samuel Beckett Bridge, The Samuel pays homage to the city’s Nobel Laureate with subtle references to his works and quotes throughout the hotel.

A brassiere-style eatery, The Samuel Bar and Grill will offer a modern all-day menu featuring seasonal specials. The bar will host classic cocktails, craft beers, premium spirits and wines as well as sandwiches and light bites. The modern restaurant will boast a chargrill and seasonally inspired favourites as well as comfort food and healthy choices from around the world.

The opportunity to curate a menu with global influence using locally sourced Irish produce appealed to Daniel.

He said: “No matter where in the world I travel, Dublin will always be home to me so the chance to be part of the opening of such an exciting hotel, especially after the challenges we have all just come through as an industry, was too hard to turn down.

“I’m excited to be able to put my own stamp on the kitchen and to be working with such a great team.

“The Samuel will be known for its stunning décor and inviting hospitality from the moment you walk into the hotel, to the sip of your first drink and all the way to our contemporary restaurant menu.

“Whether it’s a quick coffee and sandwich in our Red Bean Roastery, a light lunch in the restaurant or an evening menu with a mix of classics and international dishes, we are confident there is something to suit everyone’s taste at The Samuel.

“Our Sous Chef, Ivan Vukovic, has travelled extensively and with 15 years of experience working in hotels and restaurant around the globe, it is inspiring to see the twists he is spearheading with some of the world dishes we have on our menu.

“There are so many satisfying elements of my job but easily my favourite is helping my team to progress in their careers, whether that is teaching a Commis Chef how to make a simple sauce or assisting a more senior chef take the step into management.

“I also love how no two days are the same in hospitality, for me this always keeps things fresh and interesting.”

Daniel was born in Ballymun and lived in Darndale for 25 years. He began his hospitality career in Portmarnock as a kitchen porter, before moving to Portmarnock Hotel & Golf Links where he worked as Commis Chef mainly with the banqueting team.

He added: “I spent 11 years of my career working my way up in Hilton Dublin Airport to Head Chef.

“I then moved to Dalata Hotel Group at Clayton Hotel Dublin Airport. I jumped at this opportunity due to the appeal of working for a large company like Dalata and the fact that Clayton Dublin Airport was the second biggest hotel in the country.

“I stayed at the Clayton for almost five years and then got the opportunity to join The Samuel team, being part of a brand new hotel has been fantastic.”

To find out more about The Samuel visit thesamuelhotel.com.

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