Brooks Hotel Welcomes Stefan Bejinaru as New Head Chef

Brooks Hotel in Dublin has appointed Stefan Bejinaru as its new Head Chef following a significant refurbishment and reopening earlier this year. Bejinaru, originally from Romania and raised in Italy, brings a wealth of culinary experience to the role. His professional journey began in Italy, where he spent a decade honing his skills in various restaurants before relocating to Ireland in the summer of 2016.

Bejinaru’s career in Ireland took off at Dunne & Crescenzi before he advanced to the position of Executive Sous Chef at The Marker Hotel in October 2017. Under the mentorship of notable chefs Gareth Mullins and Salim Berrezag, he developed his culinary expertise. Earlier this year, he briefly returned to Italy to join the pre-opening team at the luxurious Ancora Cortina Hotel, part of the Leading Hotels of the World. Ultimately, the appeal of Dublin drew him back, leading to his appointment at Brooks Hotel.

In a statement, Bejinaru expressed his enthusiasm about joining the Brooks team. “I am delighted to be part of the team here in Brooks Hotel. The hotel has been completely transformed in its refurbishment, and I am excited to be part of the next stage in its journey,” he said. He noted the recent launch of the 62 Drury Street Bar & Brasserie and emphasized his goal of creating a consistent dining experience for guests.

Doiran Kavanagh, the General Manager of Brooks Hotel, highlighted the significance of Bejinaru’s appointment during this pivotal time for the establishment. “It is with great joy that I can share the appointment of Stefan Bejinaru as the new Head Chef here in Brooks Hotel,” Kavanagh stated. He also mentioned the hotel’s recent €7 million investment, which has revitalized the venue. Kavanagh believes that Bejinaru’s extensive background will enhance the hotel’s culinary offerings and attract both local diners and hotel guests.

As Head Chef, Bejinaru aims to craft a menu that features comforting and well-balanced dishes. He plans to highlight local ingredients sourced from sustainable suppliers, in line with the values of the MHL Hotel Collection. Signature items on the new menu will include Baked Cooleeney Camembert, grass-fed Irish striploin, Golden Fishcakes made from Dublin Bay Prawns, and an Irish Farmhouse Cheese plate showcasing the best local cheeses. The influence of Bejinaru’s Italian roots will also be evident, with dishes such as Parmesan Arancini and Prawn and Mussels Linguini.

With the appointment of Stefan Bejinaru, Brooks Hotel is poised to enhance its culinary reputation and continue its journey of transformation, offering a memorable dining experience to its guests.