A Culinary Force with Discipline: Gerard Tully
From the calm of an early commute to the controlled intensity of the kitchen, Gerard Tully brings passion, precision, and positivity to every service. As Head Chef at FoodSpace Longford, his journey is a powerful blend of culinary skill and martial arts discipline — a balance that defines both his leadership and his plate.
From Athlone to Longford
Gerard joined FoodSpace two years ago, bringing with him over a decade of experience as a Head Chef. A call from a regional manager and a conversation with Marie and Laura introduced him to the opportunity in Longford — a role that aligned perfectly with his values around sustainability and quality. After cooking for the team and feeling an instant connection, he never looked back.
A Day in the Life
Gerard’s mornings begin with a peaceful drive from Mullingar — a ritual that helps set the tone for the day ahead. Once on-site, it’s all systems go: breakfast service, reviewing fridge stock for zero-waste planning, team briefings, and prepping for lunch. Freshness is non-negotiable — if there’s 20 minutes left of pork chops, more go on to ensure every guest gets a fresh and hot portion. After lunch, it’s all about prep for the next day, HACCP checks, and placing orders — making sure everything runs smoothly from start to finish.
Leadership, Inspiration & Team Culture
Ask Gerard who inspires him, and he’ll tell you: he inspires himself. Years in the kitchen have taught him the value of high standards and leading by example. For Gerard, it’s not just about food — it’s about building trust, setting daily goals, and celebrating wins, however small. He believes a happy kitchen is an efficient kitchen, and his biggest achievement has been transforming kitchens into thriving teams.
Martial Arts Meets Mise en Place
Outside the kitchen, Gerard runs a traditional Japanese martial arts dojo for over 50 students. His passion for discipline and precision shines through both in his teaching and his cooking. A recent trip to Japan — training with a grand master and exploring family-run restaurants in Tokyo — inspired his philosophy around fresh ingredients, real-time preparation, and elegant presentation.
Words to Work By
To new chefs joining the team, Gerard’s advice is simple: be prepared to work hard, but make sure you enjoy it. Work shouldn’t feel like a chore — it should feel like a place where you belong.
Thank you, Gerard!
