Angelo Vagiotis: 1 Michelin star chef at The Pullman

Angelo Vagiotis is the head chef at The Pullman, the Galway restaurant awarded its first Michelin star in the Michelin Guide Great Britain & Ireland 2026.

Set within two beautifully restored Orient Express carriages at Glenlo Abbey Hotel & Estate, The Pullman has become one of Ireland’s most distinctive dining destinations, with Michelin describing it as a memory-making experience where Angelo’s exquisite cooking plays just as important a role as the setting.

The Pullman describes its food as a marriage of classic cuisine and Ireland’s evolving terroir, shaped by the seasons and by close relationships with local purveyors.

That approach sits at the heart of Angelo’s cooking: ingredient-led, rooted in classic technique and designed to create a genuine sense of place.

Early career and background

American-Greek chef Angelo brings a strong international fine dining background to The Pullman.

His experience includes Noma in Copenhagen and Manresa in California, and he was previously the inaugural head chef at Terre at Castlemartyr Resort, where he led the restaurant to Hotel Restaurant of the Year and two Michelin stars within 18 months of opening.

His food features broad influences that sit behind his produce-led cooking in Galway.

The Pullman

The Pullman is housed in two original Orient Express carriages dating back nearly 100 years, set on the Glenlo Abbey estate with views over the golf course and Lough Corrib.

Michelin highlights the elegance of the setting, the delightful service and the option of booking the individual Agatha Christie compartment for a more intimate celebration.

That sense of occasion is central to the restaurant’s identity. The Pullman describes itself as elevated yet approachable, where food, drink and atmosphere combine for a transportive dining experience.

The restaurant also says its recent Michelin star reflects the collective work of both kitchen and service teams, with polished service and thoughtful detail helping shape the overall experience.

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Angelo Vagiotis’s cooking style

At The Pullman, Angelo’s food is guided by an ingredient-led philosophy that honours the rhythm of the seasons and the richness of Ireland’s terroir.

Menus are built around long-standing relationships with local farmers, fishermen and artisan producers, with classic techniques and refined creativity coming together on every plate.

Michelin’s description gives a clear sense of the results.

The Guide points to beautifully balanced dishes such as wild turbot with Oscietra caviar and a champagne and vanilla sauce, adding how Angelo’s talent shines through from the first snack to the petit fours.

Across the meal, he champions the Irish larder with technically adept dishes that show superb balance and control.

Michelin star at The Pullman

In February 2026, The Pullman was awarded its first Michelin star, at the ceremony in Dublin.

The restaurant describes the award as a prestigious recognition of culinary excellence and a testament to the passion and precision of the team.

For Angelo, the star marked another major milestone in a career already shaped by high-level kitchens and Michelin success.

At The Pullman, he has brought that background into a restaurant with a very clear identity, helping ensure that the food matches the uniqueness of the setting.

Food at The Pullman

Angelo Vagiotis at The Pullman

Today, Angelo Vagiotis is one of the standout chefs working in Ireland.

Through The Pullman, he has helped create a restaurant that pairs one of the country’s most unusual dining rooms with food of genuine Michelin quality, built on local produce, classic technique and a strong sense of place.