it to The Staff Canteen as 'amazing'.
Damien Bastiat, General Manager of Ballyfin, commented: “Sam Moody impressed us with his passion and bold use of flavours. Having worked together at Gidleigh Park some years ago I always followed Sam’s career with interest and was delighted for him when he achieved his Michelin Star. Ballyfin has long been regarded as one of the finest hotels in Ireland and it is important that our dining experience lives up to this. We look forward to Sam joining the team in October and to a new gastronomic chapter for Ballyfin.”
On speaking about the team and his plans for the hotel, he told The Staff Canteen: "They’re not doing a bad job and it’s about growing that and evolving it naturally. It’s a busy hotel and the guests are happy so it would be wrong of me to go in and say everything needs to change so it will just be a gentle evolution and we will work from there."
Moody 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. Just a year later, Moody 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, Moody 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.
