Paul Kelly (44) has been cooking for nearly 20 years – he started as a commis chef in The Sand House Hotel in Rossnowlagh in Co. Donegal, later moving to Killarney to the Europe Hotel.
He has worked in many of the 5 Star hotels and high quality restaurants in Ireland, including The Park Hotel in Kenmare, where he started to find his true calling in the culinary world – PASTRY!
He later moved back to Dublin to work in L’Ecrivan as their first full-time pastry chef. He finally found his place as the Executive Pastry Chef at The Merrion Hotel in Dublin, where he has been working since the hotel opened in 1997. He is a creative risk taker which has lead him to develop many unique concepts such as The Merrion Art Afternoon Tea, a creative and inspiring new take on the classic afternoon tea incorporating The Merrion’s extensive art collection.
Paul has also travelled the world in search of new ideas and inspirations to satisfy his insatiable curiosity.
Passionate, devoted and hardworking, he has achieved a lot in his career. For 8 years Paul was the pastry chef on the Irish Culinary Team where he represented Ireland on the world culinary stage, winning many medals in World competitions. He has come full circle & now is an international judge for the World Association of Chefs at international competitions. Recently he was in Paris at Cacao Barry’s Or Noir lab to create his own white chocolate. He has feature numerous times on television and is currently a judge on TV3’s ‘The Great Irish Bake Off’.
And if that isn’t enough… Paul developed his passion for teaching over the last five years as a part-time teacher for Culinary Arts in DIT, Cathal Brugha Street Dublin where he also helps to develop new pastry and baking programs.