A Quick Chat with Gavin McDonagh

Gavin McDonagh, Head of Chef Development at BaxterStorey, on helping to shape the chefs of the future

Background

I’m currently Head of Chef Development at BaxterStorey. Previously, I was Chef owner of award winning and Michelin-listed Brioche Restaurant and worked in other one and two-star Michelin restaurants in Ireland including Restaurant Patrick Guilbaud. I have also held consultant roles to some of the highest profile events in the country, such as the Ryder Cup.

I’ve also represented Ireland as a food ambassador, both nationally and internationally at high profile events, most recently the European Culinary Week in Manilla.

People who care about what they do, from kitchen porters and food service assistants to commis chefs and growers, all inspire me

Current Role

My role is to develop and implement the food strategy and menu concepts at BaxterStorey as delivered through a training and development programme and academy. For me, it’s also important that I do this using only the best in season and Irish ingredients where possible.

Training

BaxterStorey is an independently owned Irish business with a focus on supporting local Irish suppliers on a regional basis. The investment BaxterStorey has for training their teams, especially culinary, is unmatched and really a game changer for our industry. It allows them to attract some of the best chefs who are then given the freedom to innovate through menu design and delivery of great food to customers.

Inspiration

People who care about what they do, from kitchen porters and food service assistants to commis chefs and growers, all inspire me. It makes my job so much easier when I have a team that can grow.

Cooking Style

I would describe my style as modern Irish and European food, using only the best of Irish in season ingredients.

Ambitions

This is a great opportunity for me to influence the next generation of chefs within BaxterStorey and promote the benefits and quality of food delivered in workplace catering to a wider audience. Organisations such as Chef Network, of which we are members, is doing great work promoting cultural change in the kitchen and I know this is something that’s at the forefront of the BaxterStorey people strategy. It’s an exciting time and I’m looking forward to helping to shape the chefs of the future.