The Trump International Golf Links & Hotel of Doonbeg, Co. Clare, has announced that it has appointed Mark Ussher as its executive head chef.
Statement By Ussher
Ussher stated, "My food philosophy is simple; serve food that people like to eat. I believe in using as locally sourced produce as possible, while bearing in mind, sustainability. I like to use food in season and develop a relationship with our producers so as to gain the best knowledge and support from them. If the produce is the only element that is required, our job as chefs is relatively easy. Produce is the key to great food. From farm, sea, to fork; it's all a process.
"I have many professional highlights, some of which include cooking for ruling families in the Middle East to famous bands but owning my own restaurant, L'Aubergine Restaurant on Baggot Street, Dublin, was a major highlight for me. It was a restaurant I had worked in under Conrad Gallagher and was also previously L'Ecrivain Restaurant which was run by Derry Clarke, both one Michelin Star chefs, so I decided to follow their footsteps. Within four months of opening the restaurant it was recognised as one of the top 100 restaurants in Ireland."
Additional Statement By Ussher
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Ussher added, "For me, Trump Doonbeg always had a great reputation within the industry as a prestigious five-star resort. Having previously worked at other luxury hotels, it was the right position for me to step into. Also, after traveling around the world for numerous years I felt I could bring a level of food knowledge that would fit into the structure of Doonbeg and the Trump corporation as there are many great overseas and local guests. Using my philosophy on food, great Irish hospitality and the resources at Trump Doonbeg we have an amazing product in an amazing location which is what led me to come here."
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