We’re proud to celebrate an incredible achievement by our Head Chef at Abbott Kilkenny, Rory Nolan, who has been awarded the Chef of the Year at the Gold Medal Catering Awards 2026.
The prestigious award recognises Rory's outstanding culinary talent, creativity and commitment to excellence. While it's a remarkable personal achievement, Rory believes the recognition belongs to the entire team who support him every day.
"Winning this award is the culmination of a lot of hard work and sacrifices over the years. To be recognised by my peers is a privilege, an honour and a humbling experience all in one."
Rory also credits the people around him for helping make this success possible.
"For FoodSpace, it represents a team effort through Conor, Grainne, the marketing team, and all the kitchen and front-of-house staff who have given me the opportunity to achieve our goals here at Abbott Kilkenny."
Cooking with Purpose
For Rory, every great dish begins with one thing: exceptional ingredients.
FoodSpace's commitment to sourcing fresh, local produce provides the foundation for his menus, allowing quality ingredients to take centre stage while embracing creativity and thoughtful execution.
"My approach to cooking is ingredient-led first and foremost. FoodSpace goes above and beyond to source the best local ingredients. As chefs, we must treat those ingredients with respect and thoughtful execution."
Drawing inspiration from travel, restaurants and local produce, Rory enjoys bringing restaurant-quality ideas into the workplace, creating dishes that can be enjoyed by hundreds of people every day without compromising on flavour, quality or presentation.
Just as importantly, his passion for innovation is fuelled by FoodSpace's commitment to sustainability.
"Working in a busy high-end canteen pushes me to be creative with our zero-waste ethos. I love taking restaurant inspiration and turning it into dishes that hundreds of people can enjoy."
Looking Ahead
When asked what advice he would give to aspiring chefs, Rory's message is simple: stay curious, keep learning and don't be afraid to challenge yourself.
"Eat out, experience different cultures and cuisines, master techniques that challenge you, ask questions and don't be afraid of making mistakes."
His drive to continually improve also extends to sustainability, where he sees opportunity in every ingredient.
"What inspires me is constantly improving our zero-waste ethos. Vegetable peelings and protein trimmings shouldn't be seen as waste, but as an opportunity to create something new—stocks, ferments, crisp textures—adding value and flavour while reducing waste."
Congratulations, Rory!
Rory's award is a testament not only to his exceptional skill and passion for food, but also to the collaborative culture that defines FoodSpace. His dedication to quality, sustainability and innovation continues to inspire those around him, and we couldn't be prouder to celebrate this well-deserved recognition.
