Ollie Roberts

Working at the Huntsman, I am mainly responsible for service, which is almost always very busy. On a normal day, I will be working from the pass, telling other chefs what is needed for the immediate tables we are cooking for. I will also be cooking and plating while communicating to ensure the food is served in good time.

I enjoyed many aspects of working in Amorica. Working in a kitchen with an ever-changing menu is tough, but it gives you the opportunity to be creative, evolve, and learn to be resourceful, while also working with great quality food.

I worked in the Galway Bay Hotel as a Chef de Partie for just over two years. I primarily worked at the bar pass, but I also helped cater for weddings and other large functions. My favourite part of working here was the incredible team in the kitchen, some of whom I see from time to time.