Shay Kendrick on the gift of creating memorable moments through thoughtfully crafted dishes

Shay Kendrick wholeheartedly believes in preparing nutritional meals with local, seasonal ingredients. Throughout his award-winning culinary career, he has established his very own Michelin Bib Gourmand restaurant, kickstarted a food revolution at a high-tech company, and worked alongside iconic chefs, including Albert Roux.

In his role as Culinary Director of Compass Ireland, Shay proudly develops new culinary concepts inspired by emerging trends and creates memorable food experiences for their clients throughout Ireland. He also delivers hands-on training and development to their talented catering professionals, ensuring each of their chefs work with the same commitment and drive to preparing world-class cuisine.

Here, he shares everything from his earliest memories of food to his favourite flavours and culinary inspirations…

What are your earliest memories of food?

Eating my dad’s homemade brown bread, fresh from the oven and topped with real Irish butter.

How would you describe your relationship with food?

As a culinary director my relationship with food is found through celebrating our heritage, showcasing fresh Irish ingredients with simple techniques, while embracing global influences. I prioritise sustainability, supporting local producers and love creating innovative culinary experiences.

What was the first meal you learned to cook?

A French classic chicken dish called Chicken Sauté Chasseur.

How did food become a part of your career?

You could say I joined the family business, my dad was a chef and my mam was a silver service waitress. My older brothers are also in the hospitality industry, one is a hotel manager and the other a chef.

What’s your go-to breakfast?

One of my favourites is a vegetable packed omelette using seasonal ingredients served with freshly baked whole grain bread or artisanal sourdough. Either that or a smoothie bowl with fresh fruits, nuts and seeds.

If you’re impressing friends and family at a dinner party, what are you serving up?

The freshest local in season fish or individual beef wellingtons served with side of creamy smoked mashed potato.

Who is your culinary inspiration?

To this I have a few, the Roux brothers and the first book I read through LA Gavroche inspired me to look at food presentation through a different lens. Rene Redzepi of Noma restaurant and Dominique Crenn of Atelier for their ethos regarding sustainable cooking. And closer to home Chef Kevin Thornton who I now have the enviable opportunity to work alongside.

What would your last meal on earth be?

That would have to be a beef wellington.

What’s your go-to comfort food?

Indian, I love a buttered chicken masala with garlic chota naan and pilau rice.

What’s the go-to quick meal you cook when you’re tired and hungry?

Vegetable egg-fried rice stir-fry accompanied with a chicken tikka masala.

What is one food or flavour you cannot stand?

It’s not that I can’t stand it, but offal is just something I dislike.

Hangover cure?

A good mug of tea and a crispy bacon and sausage sandwich topped with a free-range hen egg from my own chickens!

Sweet or savoury?

Savoury.

Fine dining or pub grub?

Both!

Favourite restaurant in Ireland?

It constantly changes but the best meal I’ve had recently is from John and his team at Forest Avenue.

Best coffee in Ireland?

Again, this changes but I do enjoy a good coffee at Bear Market Coffee Georges Street Dublin.

Go-to beverage accompaniment?

Tayto cheese and onion but this also depends on the occasion if it’s a beer it’s a packet of Tayto if its wine It’s got to be some cheese and chutney relish.

What are your thoughts on the Irish foodie scene?

The Irish foodie scene has transformed with so many restaurants, cafes, pubs, food trucks focusing on quality and local sustainable food streams. Added to this is all that local creativity which ultimately has led to a vibrant and exciting culinary landscape.

What’s your favourite thing about cooking?

The social aspect and camaraderie of the team.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Creating memorable moments through thoughtfully crafted dishes.

Food for thought — Is there room for improvement within the Irish food scene?

Yes, like any industry there is always room for improvement. Whether it’s in terms of enhancing sustainability practices, promoting more diversity and inclusion, improving service standards, supporting and empowering employees with fair wages. Fostering a positive work environment alone could help the industry to be more sustainable and stronger overall.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

A seven-course balanced plant forward tasting menu at Forest Avenue where the plant at this dinner really proved to be King of the plate and not just a garnish.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I must take my hat off to Kevin Thornton who still evokes passion from my teams at any event he rocks up to!

Secret ingredient — What, in your estimation, makes the perfect dining experience?

‘Passion’ from the team relating to the produce they are cooking and having the true knowledge of where that produce has come from.