It is fortunate when one knows with certainty what he wants to become at an early age and with appropriate stimulation and motivation, Eoghain O’Neill became what he has always aspired to be. Born to an Irish father and a Trinidadian mother, he was raised to pursue a career to his heart’s desires. Though his father was a skilled surgeon and mother a retired nurse, he found his calling outside of the medical field. Eoghain was born in Ballinasloe, Ireland, spent his early childhood in Trinidad and later on in Dover, England. The quiet times he spent watching his Mum in the kitchen incited an inkling in the young O’Neill. At the age of 17, he left home and pursued his dreams of becoming a chef. A fine chef in the making! Graduating summa cum laude from Hotel and Catering studies at Canterbury College was a clear indication of the success that was to come.
Working the ranks of the kitchen as every novice does, he ascended the ladder of fine-cuisine in no time.
Right off the bat, he began work in Normandy, France for the Michelin-star Restaurant La Manoir De Barville. He later joined The Savoy Hotel in London during its prime, where he mastered the intricacies of labyrinthine kitchens and gained a strong classical knowledge of cuisine for two years. He soaked up more cooking styles from Roux Brothers and later on from celebrity chef Gordon Ramsay. Working at Gordon Ramsay’s Aubergine and three Michelin star Gordon Ramsay’s at Royal Hospital Road was an induction of fire that further honed his skills and meticulous attention to detail.
As a young chef, Eoghain immersed himself in different sections of the kitchen and ventured into diverse environments from hotels to three-Michelin star restaurants to outside catering service and an assortment of cuisine such as French, Asian and German. Along with his bi-ethnic background and opportunities to work in several cities from London to Paris, Munich and Gstaad, Eoghain has inculcated the multiplicity of cultures in his cooking.
Heads turned and critics started to take notice when he took over at the helm at Le Pachyderme in Paris. While he was working as head chef at the famous celebrity hangout, The Soho House and opening W’Sens, as Executive Sous Chef, he began to create a wide array of distinctive dishes. Over the years, he had several luminary influences such as Jacque and Laurent Pourcel but in his years of eclectic exposure, he ultimately developed a multi-faceted style all his own. Every dish is inspiring with clean and simple but beguiling platings with a taste that surpasses expectations.
At 34, Chef Eoghain O’Neill has earned a superb reputation and was celebrated as a Masterchef in the World Gourmet Summit in Singapore in April 2007. He has prepared tasting menus for royalty, celebrities and even the richest man in the world, yet he remains humble of his achievements and remains constantly inquisitive, awaiting inspiration for the next delectable dish. He returns to his roots in the Caribbean, elevating La Varenne in Raffles Resort Canouan Island to a status reminiscent of a Michelin-star restaurant. Participating in demonstrations at the Food and Rum Festival in St. Lucia and the Taste of Barbados, Chef Eoghain O’Neill is definitely home. It is an understated privilege to be a witness to his talent and passion and as he is armed with wit and charisma, dining with Chef O’Neill transcends into a truly effervescent experience. He may have had a simple dream to cook, but he sure has become one stellar Chef de Cuisine.
Kariktan Cruz, M.D. ©
Working the ranks of the kitchen as every novice does, he ascended the ladder of fine-cuisine in no time.
Right off the bat, he began work in Normandy, France for the Michelin-star Restaurant La Manoir De Barville. He later joined The Savoy Hotel in London during its prime, where he mastered the intricacies of labyrinthine kitchens and gained a strong classical knowledge of cuisine for two years. He soaked up more cooking styles from Roux Brothers and later on from celebrity chef Gordon Ramsay. Working at Gordon Ramsay’s Aubergine and three Michelin star Gordon Ramsay’s at Royal Hospital Road was an induction of fire that further honed his skills and meticulous attention to detail.
As a young chef, Eoghain immersed himself in different sections of the kitchen and ventured into diverse environments from hotels to three-Michelin star restaurants to outside catering service and an assortment of cuisine such as French, Asian and German. Along with his bi-ethnic background and opportunities to work in several cities from London to Paris, Munich and Gstaad, Eoghain has inculcated the multiplicity of cultures in his cooking.
Heads turned and critics started to take notice when he took over at the helm at Le Pachyderme in Paris. While he was working as head chef at the famous celebrity hangout, The Soho House and opening W’Sens, as Executive Sous Chef, he began to create a wide array of distinctive dishes. Over the years, he had several luminary influences such as Jacque and Laurent Pourcel but in his years of eclectic exposure, he ultimately developed a multi-faceted style all his own. Every dish is inspiring with clean and simple but beguiling platings with a taste that surpasses expectations.
At 34, Chef Eoghain O’Neill has earned a superb reputation and was celebrated as a Masterchef in the World Gourmet Summit in Singapore in April 2007. He has prepared tasting menus for royalty, celebrities and even the richest man in the world, yet he remains humble of his achievements and remains constantly inquisitive, awaiting inspiration for the next delectable dish. He returns to his roots in the Caribbean, elevating La Varenne in Raffles Resort Canouan Island to a status reminiscent of a Michelin-star restaurant. Participating in demonstrations at the Food and Rum Festival in St. Lucia and the Taste of Barbados, Chef Eoghain O’Neill is definitely home. It is an understated privilege to be a witness to his talent and passion and as he is armed with wit and charisma, dining with Chef O’Neill transcends into a truly effervescent experience. He may have had a simple dream to cook, but he sure has become one stellar Chef de Cuisine.
Kariktan Cruz, M.D. ©
