Michelin-starred chef Lewis Barker appointed executive chef at Terre
A new chapter at Terre begins with the announcement that Chef Lewis Barker is joining as Executive Chef of the two-Michelin-starred restaurant at the 5-star Castlemartyr Resort in Cork.
Succeeding chef Vincent Crepel, Lewis is relocating from Singapore where he was executive chef at Sommer for four years.
He built an impressive career over a decade, gaining experience in some of the world’s most acclaimed Michelin-starred restaurants - including Sommer, Vianney Massot, The Kitchen at Bacchanalia, and Cure in Singapore.
Lewis describes his cuisine as classically rooted in French technique, modernised through local surroundings and flavours experienced through his time in Asia. Notably, he became the youngest chef in Singapore to earn a Michelin star at just 27 and just 6 months after the restaurant opened.
ABOUT LEWIS
Originally from Leeds, Lewis began working in the industry at the age of 15, where he learned the fundamentals of seasoning and flavour under the guidance of renowned chef Anthony Flynn. He then further honed his skills internationally, working in prestigious kitchens such as Vue de Monde in Melbourne and Quay in Sydney, before moving to Singapore.
Remarkably, like Sommer in Singapore, in 2022, just six months after opening, Terre was awarded its first Michelin star, followed by a second in 2024, firmly establishing the restaurant on the international culinary stage.
Following an international search, owners of Castlemartyr Resort, Dr. Stanley Quek and Peng Loh, are confident Lewis will further enhance the reputation of Terre and lead the restaurant into an exciting new era.
General manager at Castlemartyr Resort, Brendan Comerford said: “We are delighted to welcome Lewis Barker to Terre. In Singapore, he is very well known for his innovation, precision, and artistry and we know he will bring his signature flair to Terre. His creativity will be underpinned by a deep respect for sourcing the finest, freshest ingredients. We are excited to see how Lewis leads the team at Terre as we embark on this exciting new chapter.”
Lewis added: “I am excited at the challenge of leading Terre into the future and being situated in such a beautiful part of the world. My aim is to continue to preserve the ethos of Terre, and I look forward to building on that foundation alongside the talented team at Terre with a cuisine that celebrates Ireland’s incredible produce and culinary heritage.”
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