In a year when the 5* Killarney Park Hotel unveiled a stunning new look as part of a phased refurbishment, the iconic hotel was also delighted to announce the appointment of Noel Enright as Head Chef.
Last April, The Killarney Park rang in an exciting new era with the unveiling of a significant transformation of its 69 guest rooms, suites, grounds and gardens. The physical changes have been profoundly transformative. Furthermore, the kitchen brigade has experienced a revitalisation following the appointment of the esteemed Head Chef, Noel Enright.
A native of Ballylanders, Co. Limerick and a graduate of the BA in Culinary Arts, Noel brings a cooking style and philosophy that perfectly complement the hotel’s culinary vision and ethos. His journey to becoming one of Ireland’s most respected chefs began in the simplest of ways — baking with his grandmother.
Together, they would pick wild berries to make jam and tarts, moments that taught him not just the flavours of the Irish countryside, but the joy of creating food from the land. Cooking Sunday roasts and Christmas dinner with his father and helping in the family’s catering business fostered a strong work ethic, attention to detail, and a passion for hospitality that still shape his approach today.
“My late grandmother Elizabeth was a great baker. Soda, brown and white breads and apple pies were her speciality. She had the Stanley range going all the time!” the 49-year-old family man fondly recalls.
“My late father Daniel also loved to cook. This was at a time when very few men cooked. It was almost frowned upon. He used to cook us Christmas dinner and I’d help him to prepare it. That’s where the interest came from.”
Noel’s professional career has seen him lead The Lake Hotel in Killarney to numerous awards, culminating in his own recognition as Chef of the Year at the 2024 Gold Medal Awards. Now, aiming for consecutive gold, he brings his creativity and leadership to The Killarney Park, which he describes as “the most exciting hospitality project Kerry has seen in a decade.”
Reflecting on his career to date, Noel explains: “I studied professional cookery in IT Tralee for three years and returned to college seven years later to do a BA in Culinary Arts. My first job was in The Mustard Seed Country House & Restaurant in Limerick which I returned to later as sous chef. In between, I worked in Drimcong House in Galway for a year and also spent a year in London with Richard Corrigan.
“I got to know Richard after he had been a secret judge in the Euro-Toques Young Chef of the Year competition which I was a finalist in. On returning to Ireland, I worked in Restaurant David Norris in Tralee and The Mustard Seed for another two years before spending eight years in The Charthouse in Dingle.
“That’s where I really made a name for myself by winning the Food & Wine Magazine’s ‘Best Chef in Munster’ and the Restaurant Association’s ‘Best Chef in Kerry’ awards. The Charthouse was also named ‘Best Restaurant in Ireland’.
“I did a year as a sous chef in The Great Southern in Killarney which helped me to transition successfully from a small country house restaurant to a big 4* or 5* hotel. It stood me in good stead for the next 10 years which I spent in The Lake Hotel and where I furthered my career.”
Noel continues: “The Lake Hotel is 4*, so when the opportunity came up to move to the 5* Killarney Park, which is only down the road, I took it with both hands. There’s a whole new team with me because the hotel had been closed for seven months for the refurbishment works. It’s a fresh start for everyone.”
Noel’s style is rooted in modern takes on traditional dishes, emphasising seasonality and sustainability. The award-winning chef believes menus should change with the land’s produce, and he carefully curates offerings for The Peregrine and The Garden Bar that showcase what is locally grown, whether sourced from trusted suppliers or the hotel’s kitchen garden.
Under Noel’s guidance, The Killarney Park now features onsite-grown herbs, leafy greens, edible flowers, and kitchen vegetables. The Head Chef has also introduced two beehives, an initiative that boosts sustainability and guest experience.
A dedicated mentor, Noel works closely with students from MTU and international placements from France, sharing not only techniques but also the values of seasonality, resourcefulness, and respect for ingredients. His kitchen is as much a training ground as it is a creative studio.
“I’ve got as much pleasure from mentoring chefs who have won awards as I have from winning awards myself,” he says.
“I will continue to do that here at The Killarney Park which is a 5*, Michelin Key hotel. As such, I’ve been given a greater opportunity to focus on food and develop staff. That’s the key to my success – being able to develop teams and bring them along with me. You’re nothing without your team and I’m proud to say I’ve always had a good relationship with anyone I’ve worked for or alongside. Any job I was in before now, I always left on good terms.
“I also enjoy an excellent relationship with suppliers which is vitally important in this industry.”
Commenting on Noel assuming the leadership of The Killarney Park, Managing Director Marcus Treacy said: “For Noel Enright, food is about connection — to place, to tradition and to people. In his hands, The Killarney Park’s culinary story is both grounded in heritage and forward-looking, offering guests dishes that are refined, rooted and memorable. His leadership, innovation, and passion make him a worthy contender for Five-Star Chef of the Year.”
Patrons will enjoy exceptional local food at the ecstatically stunning Peregrine restaurant, where Noel’s new menu showcases his culinary aspirations. The Peregrine offers an immersive, irresistible dining experience inspired by the mystical beauty and shifting moods of Killarney National Park through the seasons. Dinner is served Wednesday through Sunday from 6pm, with the last sitting at 9pm.
“The menus emphasise our respect for our incredible location, connections with local food suppliers and passion for seasonal creative cooking,” Noel points out.
The popular Garden Bar has also undergone a gastronomic reboot, which is sure to delight customers. It offers uncomplicated dishes where outstanding local ingredients take centre stage. The sophisticated but informal setting has all the warmth and comfort of a traditional Irish pub. he new menus offer all-day dining from 12.30pm, seven days-a-week, with a thoughtful selection of gourmet salads and sandwiches, perfectly prepared seafood, impressive cuts of locally farmed beef and lamb, and a dedicated vegetarian and vegan menu.
One of the finest five-star hotels in Ireland, the story of The Killarney Park began in the 1930s when a 14-year-old Marie O’Sullivan arrived in Killarney to work at her aunt’s busy guesthouse. Ambitious and eager, Marie worked hard for her room and board. After 10 years, her retiring aunt offered her the chance to buy the guesthouse on favourable terms, and Marie seized the opportunity.
During World War II, banks rarely lent to young women, yet Marie convinced them to provide the necessary funds. This modest beginning allowed her to invest her heart into the business, transforming her aunt’s guesthouse into a respected hotel before official star ratings existed. She married local teacher Marcus Treacy and had five children, who helped care for guests.
Despite being small and unpretentious, what was to become The Ross Hotel upheld high standards, adhering to the philosophy of doing the right thing well. When her son Padraig married Janet, they worked alongside Marie until her retirement, taking over The Ross from her. They committed their lives to the hotel, raising their children Marcus and Ciara, who learned hospitality from their grandmother.
In 1990, Padraig purchased a site down the street to establish The Killarney Park Hotel. Now, Marcus leads The Killarney Park, while Ciara manages The Ross, a boutique hotel. Padraig and Janet continue to nurture both hotels, upholding Marie’s legacy of Irish hospitality.
The 69-bedroomed Killarney Park is located on the doorstep of Killarney’s town centre and is situated adjacent to the 26,000-acre Killarney National Park with an amazing team that strives daily to deliver an unparalleled guest experience. One of the last few family-owned and operated five-star hotels in Ireland, The Killarney Park is set on its own private grounds and guests can enjoy dining in the secluded garden space. This proud Leading Hotels of the World ® offers old-world elegance intertwined with quiet luxury, where you can look forward to peace and comfort, unpretentious yet stellar service, and a natural charm that brings guests closer to Kerry.
Killarney Park Hotel prioritises sustainability, positively impacting guests, the environment, and the community. They prove that luxury and sustainability co-exist, delivering an exceptional guest experience while preserving the natural landscape. Operations integrate sustainability, from reducing food waste with menu planning to managing energy and water usage.
They’ve invested in alternative energy, cut carbon emissions, and improved energy management with Lutron’s room technology, reducing overall costs. They’ve eliminated single-use plastics and prioritised ethical suppliers to lessen our environmental impact. The kitchen gardens exemplify sustainable practices by sourcing greens and herbs from local suppliers on-site, minimising waste and encouraging sustainability among businesses.
The Killarney Park is renowned for its dedication to world-class hospitality, seamlessly blending tradition with innovation, and the recent €10 million restoration aims to continue reflecting that.
The first phase of the hotel’s transformation has seen a complete reimagining of its 69 guest rooms and suites, alongside an extensive enhancement of its grounds and gardens. Designed to honour the hotel’s storied past while embracing contemporary luxury and sustainability, the refurbishment reflects a deep commitment to providing an authentic Irish hospitality experience.
With Killarney drawing thousands of national and international visitors each year, the goal is to offer guests a refined, immersive retreat that pays homage to the natural beauty and cultural richness of the region.
“For our family, scheduling the enhancement programme in two phases was crucial to ensure meticulous execution, grounded in sustainability, while delivering an authentic Irish hotel guest experience,” Marcus Treacy adds.
The Killarney Park Hotel
Town Centre,
Killarney,
Co. Kerry,
V93 CF30.
Telephone: +353 (0)64 66 35555
Email: [email protected]
Web: www.killarneyparkhotel.ie
This article was published in Hotel & Tourism Magazine, Spring 2026, Vol 2 No 1
featured, The Killarney Park Hotel
