Tucked away, almost hidden within the serene surroundings of the Phoenix Park, Dublin lies Áras an Uachtaráin, a national historical landmark and the official residence of the President of Ireland. Under the care of the Office of Public Works, is an elegant building steeped in rich endless history, diplomacy, and ceremonial grace. Behind its pristine white façade, works a dedicated team, each member playing a vital role in maintaining the high standards expected of the President’s household. Among
them is the Executive Head Chef (EHC), whose role blends creativity, precision, and diplomacy on a daily basis.

The EHC works in unison with the Service Manager, Bernadette Carroll, the Head Chef Suzanne O’ Donohoe, the House Manager Dōnal Mc Coy, Chefs and the Household Assistants.

It is an early start for the Executive Head Chef and her team, at times when most of the country is still asleep! The lights in Áras an Uachtaráin’s kitchen flicker on as the day’s busy schedule begins with a review of the day’s planned events. This schedule is shaped not only by regular meals for the President and staff, but
by official engagements, State dinners, working lunches, visiting groups & Diplomatic Receptions. Each demanding meticulous attention to detail.

Menus are never static. While guided by the seasons, they are constantly adapted based on the availability of fresh, local ingredients, the dietary requirements of guests, and any last-minute changes to the President’s agenda.

Trusted Irish suppliers provide organic vegetables, along with the produce provided by the Áras gardens, fresh fish from coastal waters, lamb and beef raised on this island’s green pastures,
all of which are selected and approved. by both the EHC and the Head Chef, Suzanne O’ Donohoe.

The first meal of the day begins with breakfast service, an intimate yet understated affair. The options are endless: a hearty traditional Irish breakfast or perhaps a lighter choice of poached eggs, grilled tomatoes, and soda bread. Maybe even some homemade porridge or granola with fresh berries. Whatever the President decides upon, everything is prepared from scratch, with
a key emphasis on presentation, flavour and freshness.

As the morning continues, the kitchen is filled with the comforting aromas of fresh baked brown bread, meat or vegetables roasting, and the sounds of a lot of kitchen utensils in use! The Head Chef
personally inspects every plate before it leaves the kitchen, ensuring that it not only meets the highest standards of nutrition and presentation, but also offers a moment of quiet pleasure.

By mid-morning, attention shifts to formal events. If a visiting head of state, ambassador, or a dignitary are scheduled for lunch or dinner, the EHC will meet with the President’s personnel
and protocol staff to review every detail. Everything from menus, guest preferences and cultural sensitivities to wine pairings and timings are considered.

Culinary diplomacy plays a crucial role in these meals. Menus are planned to reflect and promote Irish heritage and Irish producers, while offering a contemporary twist. An example of such a menu could be, a starter of Burren smoked salmon paired with a carpaccio of pickled garden beetroot, followed by a rack of Wicklow lamb with wild garlic mash, and finishing with an apple tart made using the Áras garden heritage Irish apples.

Once menus are confirmed, the EHC meets with the chefs to decide on garnishes and presentation. ‘Mise en place’ ensues. Every sauce is started from base stocks. Every herb is finely chopped and each loaf of bread is baked fresh. In this kitchen, precision is not a preference, it is paramount.

At noon, lunch for the President is served. Depending on the day’s agenda, it may be a solitary meal, a working lunch with Ministers, or a formal gathering in the State Dining Room. For high-level
occasions the EHC is present, ensuring every plate meets the highest standards, and adding final garnishes with precision
and care.

Some days the midday window becomes a time for creative exploration, testing new recipes or refining old ones into potential
new staples. Innovation is always balanced with respect for Irish culinary traditions.

Afternoons are quieter in terms of service, but not in responsibility. The EHC uses this time for team meetings, mentoring new chefs, and liaising with the Head Chef in relation to garden produce. Áras an Uachtaráin can proudly boast its own organic walled kitchen garden, which is an essential part of its
sustainability ethos.

Then comes the essential but the not so glamorous side paperwork: stocktaking, collection of invoices, preparation of
accounts for payment, and ensuring the kitchen complies with stringent hygiene, allergen and safety protocols.

Occasionally, the President hosts afternoon teas or receptions, calling for the refined artistry of pastries and canapés. From delicate, bite size savoury morsels to cakes and pastries. The
EHC ensures flavours are balanced and textures tailored to modern tastes.

State dinners are the pinnacle of all the chef’s day. Though service typically begins around 7 p.m., preparations are set in motion, days and hours earlier. Tables are laid with precision, every place
setting pristine, and each course timed down to the second. The EHC leads the plating line, coordinating closely with Bernadette, the Service Manager, to ensure seamless synchronicity.

Meals are typically four courses, designed with a narrative: from starter to dessert, each element reflecting Ireland’s culinary identity. The EHC must be vigilant, ensuring no guest is left waiting and each plate upholds the exacting standards of the President’s table.

Following a state dinner, the kitchen team debriefs, and cleans meticulously, leaving the kitchen ready for the next day. By 11 p.m., the lights dim and the doors close, only for the process to start again in a few hours.

The Executive Head Chef at Áras an Uachtaráin occupies a unique role as a custodian of national identity expressed not through words but through food. In every plate served, there is a quiet
diplomacy at play, a story of Ireland told through taste. The demands are high; the pace relentless, it is hard work but very
rewarding!