We speak with Marcin Szczodrowski, Head Chef of Ocean Sands Hotel, Enniscrone, County Sligo and former winner of Yes Chef Rising Star and Best Chef in Connaught awards about his approach to and kitchen philosophy…

What was the moment that sparked your passion for cooking, and how has that evolved over time?

From a very young age I was fascinated by everything to do with cooking and food. I haven’t changed, I still have a passion for it.

Who were your early mentors or key influences?

I began early in my grandmother’s kitchen and remember her as both a fine and enthusiastic cook and an inspirational teacher.

What is your cooking philosophy, and how does it reflect in your dishes?

I believe in using everything and celebrating good produce. My grandfather, a butcher, taught me all about meat, how to handle different cuts and use the whole animal. That’s still very important to me.

Can you share a memorable moment from your career that helped shape the chef you are today?

The day I cooked for President Michael D Higgins was a real honour.

How do you curate your menu? Do you have a signature dish or a favourite item on the menu?

I begin with the ingredients and build the menu around what is seasonal and local. I’m a perfectionist in terms of food presentation. My mantra is“You eat with your eyes first”.

Where do you draw inspiration for new dishes? Are there any particular cuisines or ingredients that influence your style?

I work on the ocean, and the restaurant overlooks the beach. Cooking with fish and seafood is always an inspiration for me.

Can you tell us about your relationship with local suppliers and farmers? How important are they to your menu?

The quality of Irish ingredients constantly amazes me and the more local I can find suppliers, the better. They are integral to my menus.

Are there any specific ingredients or products you source exclusively from Irish suppliers that you’re particularly proud of?

I love so many of them, at this time of year it’s wonderful get our organic vegetables and decorative edible flowers direct from the polytunnels of Easkey Organic Veg & Herb Garden.

How does seasonality affect your menu planning and ingredient sourcing?

It’s very significant. I want to use what’s in season, not imported produce with high food miles.

Do you have any advice for aspiring chefs hoping to make their mark in the restaurant industry?

I love to encourage young chefs. For example every week I give them a chance to develop a dish for the menu, I involve them in new menu development and really enjoy watching them grow and evolve. My advice is “Just Do It”.

How has the industry changed since you first started, and how do you see it evolving in the future?

Over my 18 years in Ireland, I’ve seen big changes. The standard has improved and food provenance is more important than it was. I see a lot of chefs supporting local suppliers.