Head chef Sam cuts it for Empire

SAM Kindillon (24), from Killester, has landed the job of head chef at the Empire Bars Grill venue in Swords.

Sam, who would be considered young in head chef terms, has had an interest in cooking from an early age, with his father training as a chef in the Shelbourne Hotel.

He studied Culinary Arts at DIT Cathal Brugha Street, and when he finished his studies he went to train with the renowned Michelin starred chef Derry Clarke at L’Ecrivain. After his stint at L’Ecrivain he worked in Donnybrook Fair.

Sam then went on to work in the Pigeon House Café in Delgany with Brian Walsh, and they have now opened their second restaurant in Clontarf.

Sam says his aim is to cook fresh seasonal food and use local produce.

“Working in Swords is great as I have amazing suppliers on my doorstep like Keelings and Musgraves,

? he says.

“Cooking with fish is my passion and Kish Fish in Coolock are brilliant to work with.

?

Sam’s vision, along with the owners, is to bring a taste of the city centre to the suburbs, and he wants to make Empire the best place in north county Dublin.

Sam is also delighted to have a great team behind him, with varied experience.

“I learn from the every day,

? he adds.

The Empire Bars Grill venue is a premier destination for dining, distinctive cocktails and eclectic entertainment in Swords.