Sam Moody appointed Head Chef at Ballyfin in Ireland
“I will be leaving the wonderful Ballyfin at the end of March”
Michelin star chef Sam Moody confirmed for The Staff Canteen Live 2014
Sam Moody, Head Chef, Bath Priory Hotel
Michelin-starred Head Chef Sam Moody has announced he will be leaving the Ballyfin, Ireland at the end of March after joining the hotel in October 2016.
Announcing his upcoming departure on his Instagram account Sam also hinted that he would be leaving the position to start a new project with more updates to be expected soon.
Speaking exclusively to The Staff Canteen, Sam said: "I’m grateful for the six years I’ve had at Ballyfin, & the wonderful induction to Ireland. We are now excited to be setting up open our first restaurant opening in Laois in the Spring… more details of the project to follow soon."
In a post on Instagram, Sam announced: “Never one to celebrate the end, but very excited about this new beginning. I will be leaving the wonderful Ballyfin at the end of March… stay tuned for updates on our new project, opening in the spring 2023.”
Sam took up the position of head chef at the Ballyfin in October 2016, bringing with him 15 years of experience working in a number of Michelin-starred kitchens.
Sam began his career at the age of 16, working in a local fine dining restaurant whilst, simultaneously, studying for his catering qualifications at Central Sussex College.
A year later, Sam was appointed as a Commis Chef at Ockenden Manor Hotel where, under the tutelage of Head Chef Steve Crane, the team was awarded a Michelin Star.
In 2005, he joined renowned chef Michael Caines in the two Michelin star kitchens of Gidleigh Park, where he remained for almost four years, before moving to The Bath Priory as Sous Chef in 2009.
Later that same year, in recognition of his talent and dedication, Moody was promoted to Head Chef.
Three years later, further promotion followed with Moody’s appointment as Executive Head Chef at The Bath Priory where he acquired a Michelin Star.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
“I will be leaving the wonderful Ballyfin at the end of March”
Sam Moody appointed Head Chef at Ballyfin in Ireland
Michelin star chef Sam Moody confirmed for The Staff Canteen Live 2014
Sam Moody, Head Chef, Bath Priory Hotel
