Sam Moody appointed Head Chef at Ballyfin in Ireland

Michelin starred chef, Sam Moody, will be leaving his position as Executive Head Chef at the Bath Priory Hotel after seven years to take on the role of Head Chef at Ireland’s Ballyfin this October.

Joining the Ballyfin, situated at the foot of the Slieve Bloom Mountains, Sam will bring with him 15 years’ worth of experience where he will take over the rein of the 20 bedroom hotel’s main dining room and new more informal eating space.

Speaking to The Staff Canteen, Sam said: "I’ve spent 10 years working for Brownsword (collection of privately owned properties) and seven years at the Bath Priory Hotel so I think it was just time for a new start and a new challenge."

In a statement he said: “Becoming Head Chef at Ballyfin is a fantastic opportunity for me and I am eager to join the team.  Ballyfin has a wonderful reputation as one of Ireland's finest and most exclusive hotels and I look forward to growing this with the team. I focus on cooking simple dishes that are full of flavour using only the finest ingredients. Ballyfin’s two amazing walled gardens and dedicated garden team will be a great help. I can’t put into words how wonderful Ballyfin is, with time and hard work, I believe we can create a truly world class dining experience for our guests.”

Joining the Ballyfin, which is often as one of the most distinguished late Georgian houses in Ireland, will reunite Sam with Ballyfin General Manager, Damien Bastiat. The two previously worked together at Gidleigh Park when Sam took on a role working with Michael Caines in the two Michelin star kitchen. It was through  an exchange of texts and phone calls that led to Sam visiting Damien at the hotel where he fell in love with the property and its ethos describing it to The Staff Canteen as 'amazing'. 

Damien Bastiat, General Manager of Ballyfin, commented: “Sam Moody impressed us with his passion and bold use of flavours. Having worked together at Gidleigh Park some years ago I always followed Sam’s career with interest and was delighted for him when he achieved his Michelin Star. Ballyfin has long been regarded as one of the finest hotels in Ireland and it is important that our dining experience lives up to this. We look forward to Sam joining the team in October and to a new gastronomic chapter for Ballyfin.”

On speaking about the team and his plans for the hotel, he told The Staff Canteen: "They’re not doing a bad job and it’s about growing that and evolving it naturally. It’s a busy hotel and the guests are happy so it would be wrong of me to go in and say everything needs to change so it will just be a gentle evolution and we will work from there."

Moody began his career at the age of 16, working in a local fine dining restaurant whilst, simultaneously, studying for his catering qualifications at Central Sussex College. Just a year later, Moody was appointed as a Commis Chef at Ockenden Manor Hotel where, under the tutelage of Head Chef Steve Crane, the team was awarded a Michelin Star.

In 2005, Moody joined renowned chef Michael Caines in the two Michelin star kitchens of Gidleigh Park, where he remained for almost four years, before moving to The Bath Priory as Sous Chef in 2009. Later that same year, in recognition of his talent and dedication, Moody was promoted to Head Chef.

Three years later, further promotion followed with Moody’s appointment as Executive Head Chef at The Bath Priory where he acquired a Michelin Star.