A CHEF in one of Donegal’s most popular restaurants has spoken of his burning desire to make customers happy and revealed the secret to running a successful kitchen.
Rory Moynihan (45), from Kildare, has been wowing the happy customers of the Yellow Pepper in Letterkenny for 16 years.
It was a destination that he reached after a long journey from the farm yard of his grandmother Julia in Tralee, Co Kerry.
Rory got his love of cooking from his mother Joan and going to the farm and eating fresh produce – which gave him an appreciation of food that helped to shape his life.
His love of Donegal extends beyond the pressure cooker environment of a busy restaurant kitchen.
Rory believes the county has more to offer as a foodie destination, a tourism hotspot, and a beach getaway, if the county’s promotional push reached more people.
Head chef at the Yellow Pepper Rory Moynihan looks though the menu for the evening service. Photo: Brian McDaid.
He told the Donegal News: “I moved to Letterkenny when I was 21 and have now spent 24 years in the town.
“I went to Killybegs Catering College, finishing when I was 18 or 19. From an early age I knew that cooking was something I wanted to pursue.
“A lot of that came from home. I used to cook with my mum and I cooked a lot with my granny. When we went to her on the farm, almost everything that appeared on the table came from their own land.
“The beef, chickens and other produce were all home-produced. Those experiences gave me an appreciation of food that has stayed with me.
“I’ve also seen a huge change in Irish food culture over the years. I think our travelling has had a big influence. We’ve gone all over Europe and learned about food, and that has changed how we look at what we eat. Even my dad, who was always a well-done-steak man, changed to medium after travelling to France.
“For me, being a good chef isn’t just about technical ability or creativity. You need to be able to control yourself when things get really busy. You can see chefs who are still controlled by their emotions when things start going wrong.
“There are people who can park a mistake and move on, and there are people who let that mistake rule the rest of their day. You have to be able to compartmentalise things, particularly in such a busy working environment.”
Head chef at the Yellow Pepper Rory Moynihan. Photo: Brian McDaid.
Rory added: “There are so many facets to the job. You’re trying to keep your customers happy and your staff happy, and in my mind a successful restaurant will always have a happy workforce. If the staff aren’t happy, that feeds into the waiter and ultimately into the customer. That knock-on effect can kill a business.
“At The Yellow Pepper, using local businesses and suppliers is very important. You need to support local, or else locals will never support you. Menu development is also very much a collaboration. An idea can go through 10 or 12 versions before it finally becomes a course on the menu. Everybody gets an opinion.
“I also think Donegal doesn’t get the recognition it deserves as a food and tourism destination. We have amazing food everywhere in the county, some of the best beaches and everything tourists want. We just don’t have enough tourists. We need to promote ourselves more.
“I’d still highly recommend cooking as a career. It can take you all over the world and opens so many doors. It’s also a lovely skill to have. I’ve cooked for people’s Christmases and weddings and you see the joy that food can bring.
“My advice to young chefs is to get to know your customers and find out what they really want. It’s not what you want as a chef; it’s what your customer wants.
“When I’m not working, my current favourite is a medium-rare côte de boeuf with mac and cheese. You’d never find me ordering chicken unless it was really good, homegrown or very closely reared chicken.
“And if I could cook for anyone, living or dead, it would be my granny. She was such an important influence on me, and unfortunately I never got the chance to cook a meal for her.”