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Our Chef

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Sam Moody

“Ballyfin is like no other hotel or restaurant I have been to, the house and grounds are breathtakingly beautiful, the team are friendly and care so much about the guests, I feel truly lucky to be part of the team. The dishes we will create are simple, with a focus on big flavours, balance and detail. I will work hard to create a synergy between the Restaurant and Garden. The produce grown in Ballyfin’s 8 acre Kitchen Garden is incredible and will be an essential part in creating exceptional dining experiences for our guests.”

Sam has been working at the very top end of the hotel industry for the past 17 years. He won and then maintained 1 star Michelin at the Bath Priory for 5 years, and has a Hotel Catey to his name. He has always focussed on developing and training his team and holds them key to his success, Outside of his day Job he loves to teach at local colleges helping to inspire the next generation of chefs.

He is a keen fisherman, enjoys walking and the countryside, he loves food and restaurants.

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Awards

  • Irish Restaurant Awards 2017
  • “Best Chef in Laois”
  • “Best Hotel Restaurant”

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His career

  • 2000 Starts his career as a chef at the age of 16, working part-time in local fine dining restaurants while studying full time for catering qualifications at Central Sussex College in Crawley.
  • 2001 Aged 17 he left home in Horley and started his first full time job, as a commis chef at Ockenden. After a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two years.

  • 2004 Joined Michael Caines’ team in the two star Michelin kitchens of Gidleigh Park. It was a big step up in his career, Sam worked his way around all the sections of the kitchen, learning the importance of every little detail and the basis of what makes great food.
  • 2009 A new challenge arrived for Sam when Michael Caines MBE appointed him as his Sous Chef at the Bath Priory. A few months later, in September, after proving himself to be of the highest standard, he was promoted to Head Chef.
  • 2011 Nominated for and wins an Acorn Award in 2011, 30 highest achievers in hospitality under 30.
  • 2012 Appointment as Executive Head Chef at The Bath Priory, then later the same year the restaurant was awarded with a Michelin star.
  • 2013 Sam won a Hotel Catey, Chef of the Year.
  • 2014 He is recognised for his work with Bath College and is awarded Outstanding Contribution to Education.
  • Sam Joined the team here at Ballyfin in the autumn of 2016.
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