Hotel Doolin’s Executive Chef John Gilmartin hails from County Leitrim. His Granny came from a little village in West Clare called Cooraclare and John has always felt the maternal pull back to the Banner County, he’s spent the last ten year’s working his trade and raising his young family in Clare and hopes that he’ll soon be considered an honorary Clare man

John started his career on the other side of the kitchen pass and began a degree in Hotel & Catering Management in GMIT but soon realised that the kitchen was where all the real work and creativity took place. John changed out of his suit and tie and threw on the whites and enrolled in the professional cookery course in Galway instead.

Over a career that has spanned 20 years John has worked in 4 and 5 star hotels at home and abroad including a stint as Sous Chef in the Twelve Hotel Barna and The Lodge @ Doonbeg before taking over as Head Chef in the Red Cliff Lodge and then Vaughan Lodge where he was awarded two AA Rosettes for his cooking.

John now leads the team as Executive Chef at Hotel Doolin where he enjoys putting his unique spin on classic food, always seasonal, always local, always sustainable and always prepared and presented with love.