Ashford Castle hotel of Cong, Co Mayo, has appointed Mohamed Ouchbakou as its head pastry chef, replacing the venue's former resort executive head pastry chef, Paula Stakelum, who has been appointed to the role of director of chocolate and patissere at Red Carnation Hotels.
Ouchbakou, whose career spans more than 25 years, has joined Ashford Castle from the five-star Le Paradis hotel in Mauritius. The French chef has worked alongside Alain Ducasse, Jean-Christophe Novelli, Marco Pierre White and Dylan McGrath, and in venues from Switzerland to London, Monte-Carlo and Qatar. He has also spent many years in Dublin working at restaurants including Peacock Alley, The Tea Rooms at The Clarence and as group pastry chef in development for Dylan McGrath's group of restaurants across the capital.
Ouchbakou also ran and owned his own pastry shop and wholesale supply business called Crème de la Crème in London and Dublin, and is a two-time winner of "Best Chef" at the World Master Chef Competition, as well as being a keen athlete and classical music fan.
Statement By Ashford Castle General Manager
Ashford Castle general manager Niall Rochford stated, "Mohamed's CV is a veritable name call of some of the finest restaurants in the world, including the three Michelin Star Louis XV restaurant at Hôtel de Paris under Alain Ducasse. His pedigree and talent were never in doubt, but it was Mohamed's passion, personality and innate ability to inspire that convinced us that he was a perfect fit for Ashford Castle. We are already receiving incredible feedback from guests on Mohamed's chocolate and pastry creations, and he is a wonderful addition to the team of more than 400 people on the Ashford estate."
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