Owner and head chef of Restaurant Chestnut Rob Krawczyk shares his life in food
At the helm of the Michelin-starred Restaurant Chestnut in Ballydehob, Rob Krawczyk shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Having previously worked as head chef at Brabazon at Tankardstown, Rob Krawczyk opened the doors of Restaurant Chestnut in March 2018 and was awarded a coveted Michelin star the following year.
Rob grew up just a few miles down the road from Restaurant Chestnut in Ballydehob, West Cork. He learned his skills of curing, smoking and fermenting from his father, Frank Krawczyk, whose Polish heritage, along with his family’s culinary history and his mother’s artistry, have influenced his cooking.
Restaurant Chestnut is a small intimate restaurant located in a character-filled former pub in Ballydehob, West Cork. Inspired by nature and the landscape that surrounds us, the menu is designed around the finest ingredients that are seasonally best. Grown, raised and gathered from West Cork’s spectacular rich larder and from the island of Ireland.
Here Rob Krawczyk shares his life in food.
What are your earliest memories of food?
Picking blackberries with my brother when we were kids. We would go on an adventure down the road together and pick the blackberries from the hedgerows.
How would you describe your relationship with food?
For me, food is a medium through which I can express my creativity, my culinary heritage and family traditions.
What was the first meal you learned to cook?
My parents are passionate about food and growing up, we all cooked together in the kitchen. Roast chicken is one dish that stands out in my mind as one I learned how to make early on. I still love making it today, especially for sandwiches.
How did food become your career?
Growing up in West Cork, I was immersed in the food culture as my parents had their own restaurant where they grew and prepared their own produce. Food has been part of my life since as far back as I can remember.
What’s your go-to breakfast?
Breakfast starts with freshly made celery juice. Scrambled eggs on toast with freshly ground pour-over filter coffee.
If you’re impressing friends and family at a dinner party, what are you serving up?
I love to host friends and family at our home when we are off. I like to keep it simple with lots of seasonal produce, grazing platters of salads, seafood and charcuterie, which we make ourselves, and great wines.
Who is your culinary inspiration?
My father Frank has inspired me with his passion for food and sustainability and has shared his culinary traditions and heritage with me.
What would your last meal on earth be?
Fresh beautiful seafood, lobster, caviar, prawns, oysters.
What’s your go-to comfort food?
Sausage rolls.
What’s the go-to quick meal you cook when you’re tired and hungry?
A simple pasta dish.
What is one food or flavour you cannot stand?
I would say I am not a big fan of lamb kidneys.
Hangover cure?
It is rare that I would have a hangover but after a late night, it would be a bacon sandwich with a small bit of brown sauce on sourdough bread.
Sweet or savoury?
Both but I lean more towards savoury.
Fine dining or pub grub?
Depends on my mood.
Favourite restaurant in Ireland?
Ireland has so many incredible restaurants that it is so difficult to choose just one! I am a massive fan of OX in Belfast, Alta in Dublin and Takashi Miyazaki in Cork.
Best coffee in Ireland?
West Cork Coffee is what we offer in the restaurant currently and we love it.
What are your thoughts on the Irish foodie scene?
Ireland is an amazing place filled with passionate, innovative, hardworking hospitality professionals. We have incredible produce, growers and farmers here.
What’s your favourite thing about cooking?
I am always learning.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food, for me, enables and allows us time to just stop, have time out from the busyness of life and find moments to reconnect/connect with one another.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
Hospitality is interwoven with our society. It is the social hub of many rural and small villages throughout the country. It brings so much employment to rural areas and plays its part within the local circular economy. Tourism and hospitality work hand in hand so it is important that these major industries are supported at local, county and governmental levels.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
We had lovely wine and food in Daróg Wine Bar in Galway with great friends recently. It is a great place and we look forward to a return visit to Galway.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Conor Halpenny of Square Dundalk is a really talented chef. It has been wonderful to watch his journey over the years. His passion for food and the hospitality industry is evident in everything he does, especially his work with Euro-Toques.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Being genuine in what you offer and create so that guests enjoy an honest true experience.
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