The Killarney Park are delighted to announce two exciting new additions to the culinary team at their iconic restaurant The Peregrine - award-winning Executive Head Chef, Eric Kavanagh and Head Pastry Chef & Chocolatier, Dinesh Mauree.

A Corkonian, Eric began his career locally in Cahernane House Hotel and from there has honed his skills in a variety of positions in some of Ireland’s leading properties and three Relais & Châteaux including, Longueville House, Cork and Sheen Falls Lodge, Kenmare. Eric has also some impressive international experience under his culinary belt with a sojourn in Canada where he worked with Opus Restaurant and Perigee, two of Toronto’s premier fine dining experiences. On his return to Ireland he took over as Head Chef at the esteemed Marlfield House, Wexford and then back to take charge of the kitchens at Longueville House before returning to Killarney to where his culinary voyage began at Cahernane House. His move to The Killarney Park offers a new and exciting challenge in one of Ireland’s leading 5* hotels.

Also new to the impressive team is Head Pastry Chef & Chocolatier, Dinesh Mauree who has helped create an exciting Afternoon Tea Experience for The Peregrine. Dinesh was classically trained at The Ecole Hôtelière Sir Gaëtan Duval formerly known as the Hotel School of Mauritius and trained exclusively in Paris. He has worked for several Mauritian hotels over the years including the impressive 5* Heritage Awali Golf & Spa Resort and The Veranda Resort Group.

In 2016 Dinesh moved to Ireland, working for some prestigious restaurants including Shanahan’s on The Green and Ely before moving to Killarney in 2017 to join the team at The Killarney Park Hotel, staying a few years then moving on to The Lake Hotel until returning to the Killarney Park in February of this year. With a passion for pastry and local, seasonal products, the main focus for Dinesh is keeping things classic with a modern twist. Being a Chocolatier, he of course incorporates this main ingredient in a lot of his creations, including his favourite, Tanzanie 75% Cacao Barry Chocolate. A teacher at heart, Dinesh likes to pass on his craft and knowledge to his young team, using traditional methods and elevating each dish with quality ingredients.

Eric and his team have worked hard to create a new dining experience for The Peregrine, still with an emphasis on the hotel’s commitment to supporting local suppliers, partnering with nearby farms and dairies where possible to source the finest fresh ingredients which take pride of place in their unique menus.