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Head chef at Aimsir, the fastest ever straight to two-star restaurant in the history of the Michelin Guide Great Britain and Ireland.

Cornwall-born chef Jordan Bailey is head chef at Aimsir, the fastest ever straight to two-star restaurant in the history of the Michelin Guide Great Britain and Ireland, which he runs with his wife and General Manager Majken Bech Bailey. Previously a key member of the team in Restaurant Sat Bains, 30-year old chef

Jordan Bailey opened Aimsir in 2019 after a stellar career in the UK (Rosewarne Manor in Hayle, The Elephant in Torquay) and Scandinavia, gaining and holding three Michelin stars in Maaemo, the renowned Norwegian restaurant of chef Esben Holmboe Bang in Oslo.

Together with Majken, they made a home together in Ireland – both driven by a genuine idea of their own joint creation. Young, passionate, driven, ambitious, Irish food lovers watched the development of this exciting young couple with interest, from their arrival, to opening to winning their two Michelin stars. They bring a concentrated level of experience from working at a very high level in Scandinavia, a part of the world that cherishes the

hyper-seasonal and values the local larder. They also have the intriguing benefit of looking with a fresh eye at home-grown Irish ingredients, and what can be done with them by someone who has no expectations attached.

OUR CHEFS

Sunil Ghai

Multi award-winning chef Sunil Ghai, Owner chef pickle , Street Restaurant & Tiffinbysunil, was born in Gwalior in Northern India, and was influenced as much by

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Víctor Valverde

Víctor Valverde discovers the richness and variety of the produce of Lanzarote at the Hotel Palacio Ico restaurant. His kitchen proposes taking care of the local produce

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Gaspar Caparó

Gaspar is a passionate for food and gastronomy, and he want to continue learning from this world and improve his skills. He received his education at

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Susana Casanova

Owner and Chef Executive of La Clandestina Restaurant in Zaragoza, Aragón. We can define her cuisine as creative, imaginative, intuitive, and with an eye to

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Juan Santiago

A finalist at the S. Pellegrino Young Chef 2015 competition, and with experience in various destinations, Juan Santiago recalls his professional career to date:  

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Guillermo Ramírez

Guillermo Ramírez tells the story of his professional career as he turned his restaurant Pícaro into one of the most successful entries in the Gran

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Yeray Gil Delgado

Local from Lanzarote, in Canary Island, Yeray is the Chef of Primario Gastrobar Restaurant. His personality is reflected in his cuisine, passionate advocate of local

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Cúán Greene

Cúán is an Irish chef and author of the Ómós Digest, an exploratory newsletter surrounding food and culture. He is an alum of world number

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Tara Gartlan

Tara Gartlan is a pastry chef with over 10 years experience having worked in some of Ireland’s most prestigious restaurants.   While studying Culinary Arts in DIT Cathal

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