Cathal Moran born in 1979, is native of Athlone. It was in his early childhood, his love of food began. Summers spent with his Grandfather, in his vegetable patch in Golden Island along the River Shannon & evenings spent in his Grandmother’s kitchen taught Cathal the basics of cooking locally sourced ingredients with a little dash of respect and a generous helping of love.

Cathal first got a taste of professional cookery in his transition year in school. While in his placement with Campbell Catering, Cathal took to kitchen life like a duck to water & displayed a lot of natural talent. Cathal decided to pursue his first love as a profession.

Cathal spent his teenage school holidays working in a busy restaurant in Galway City. In 2000, he graduated from G.M.I.T & spent the next two years working at the unique Pullman restaurant in Glenlo Abbey, Galway. Assembled from the original dining carriages from the Orient Express, a dinner on board was almost a moving experience.

From there he became part of the pre-opening team in Radisson SAS Galway where he spent 3 years as a senior member of their Kitchen Brigade. Following some further experience gained in the Road Hole Restaurant at the Old Course Hotel, St. Andrews, Scotland, Cathal returned to his home town in 2004.

Cathal was quickly snapped up by Wineport Lodge & became a key member of their team. After a year in the beautiful surroundings of Ashford Castle, Cathal was offered to return to Wineport Lodge as Head Chef.

Cathal’s kitchen ethos is based on cooking seasonal, local produce with flair. Sometimes using classical combinations, and at other times creating dishes full of clean flavours & great taste.