A cross sector food, tourism and
culture global forum

23 & 24 April 2018 – National University of Ireland, Galway
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Executive Chef Tim O’Sullivan

Since his inception as Head Chef at Renvyle House Hotel, Tim O’Sullivan has been in his own quiet way a driving force in Ireland’s food revolution. Over his 20 years at Renvyle, Tim has been: a participant in the New Irish Cuisine movement; a stalwart supporter of local produce; a trainer and mentor to young chefs including Conrad Gallagher, who worked at Renvyle for 18 months.

A native of Killarney, Tim trained as a chef in the Killarney Great Southern under Noel Gamil and Jimmy Freeman. He worked in Hotel Europe, Killarney, before moving to Dublin where he gained experience in the Doyle Montrose and Spa Hotel, Lucan. Three years in Bartra House, Ballina as 2nd Chef preceded his appointment as Chef Head as Renvyle House.

Tim’s sureness of purpose in marring classic and contemporary has served Renvyle well in guiding an excellent kitchen team of nine chefs through a culinary minefield of fast-changing trends. Tim’s background of classic Irish and European cooking has blended happily with newer trends to produce dishes that show New Irish Cuisine at its best. Alongside old favourites which have earned a permanent place on the menu, such as roast rack of Connemara lamb, modern dish classics appear in dishes like seared scallops and spring onion champ, black pudding, fresh beetroot and sweet chilli butter.

As a Euro-Toques Commissioner, Tim’s menus reflect his dedication of fresh, locally sourced ingredients such as fish, Connemara Beef and lamb, game and the finest vegetables. Tim’s food is accompanied by an extensive wine list featuring over 120 wines.



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