Brooks Hotel has appointed Stefan Bejinaru as head chef. The Chef returned from Italy to lead 62 Drury Street Bar & Brasserie, with menus featuring local ingredients like Dublin Bay prawns.
The hotel joined Good Food Ireland membership. The appointment followed €7m refurbishment.
Stefan Bejinaru shared “I am delighted to be part of the team here in Brooks Hotel. The hotel has been completely transformed in its refurbishment, and I am excited to be part of the next stage in its journey. 62 Drury Street Bar & Brasserie has just been launched, and I am looking forward to helping shape its identity further. I am also excited to step up to Head Chef level and feel that Brooks Hotel is the perfect place for this due to its size, location and the strong culture that is clearly in place here in the hotel. For me cooking is about consistency, I want the guests to have the same consistent experience every time they come to our hotel, that’s what lets me know I am succeeding and doing my very best for the hotel.”
Doiran Kavanagh, General Manager shared “It is with great joy that I can share the appointment of Stefan Bejinaru as the new Head Chef here in Brooks Hotel. This is a critical time for us here in Brooks. The hotel re-opened earlier this year after a €7m investment and has truly been re-imagined. To have someone with Stefan’s background and pedigree will help us elevate our offering and continue to attract local diners and guests staying over in the hotel to dine in our newly launched 62 Drury Street Bar & Brasserie. We have ambitious plans for the hotel and Stefan will play a key role in shaping and enriching our culinary efforts.”
