S8 EP3: Serving Celebs to Michelin Service Awards with Declan Maxwell
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Who is Declan Maxwell and how did he become a front‑of‑house leader in Irish hospitality?
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Welcome back to another episode of Dishing It Out, brought to you by Kerrygold. I'm Gary O'Hanlon. And I'm Gareth Mullins. Massive thanks to Kerrygold for supporting the pod. You already know and trust them for the best butter in the country, but now they've brought the same gold standard quality into a brand new range of rich and creamy Kerrygold cheese.
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Okay, so up now we have a good friend of ours, Declan Maxwell, the front of house manager?
Yeah, front
of house manager
is a good title. Yeah, I like that. Yeah, from Spitalfields. Heard that to Maitre D. Yeah, yeah, do you? Yeah, don't care for the old Maitre D one. You
were to Maitre D when you were in chapter one, which we'll get into now in a little bit. Declan and I know each other for years, but Declan always does the Eurotalk Young Chef dinner for us, which is a, I don't know whether you realise how important of a role you play in that dinner. for us every year because it's we do it in the intercom it's a very difficult thing for the intercom to do and they do an amazing job because we bring lots of different chefs in but as important and you won't hear us saying this very often but probably more important it's going on record the floor is as important or sometimes more important than what the chefs do in the kitchen can't believe I actually said that out loud
to a major
day but anyway
there you go Declan you're very welcome
cheers lads thanks very much for having me good to have you in how's life good sure life
is terrible look the way it is yeah yeah yeah
yeah Everybody's rolling in with summer tans. Can't beat them. You're just back
from holidays?
Yeah, just back from a couple of weeks in Sardinia and down in West Cork and down in Waterford. So it was a nice few weeks travelling around eating and drinking. Can't beat
it. Your life has changed for you a little bit from what a lot of people will know you for. I mean, a lot of people will know you from your days in Chapter 1, I think, will
they? Yeah, chapter one was a good part of my history of my career, I suppose, because it was the Irish part, like 17 years in chapter one. 17 years. Ross was in with us
a couple of
weeks ago. Was he? Yeah, yeah. And I mean, I always say, I think what's going to go, my epitaph is going to be, you're the guy who used to be in chapter one, aren't you? Because I'm gone nine years, no more. And I'm still getting with it. Seven in Spitalfields, four in Luna. 11 years I'm gone. That's unbelievable. And then people keep going, you're the guy from chapter one. And you're going, I've gone 11 years. 11 years.
I get
that with a view, mate. You're the boy from Luna. And how long has that gone on? Well, I'm gone almost 10 years. I
was
there for 10 and I'm now gone. I mean, for me, I'm not complaining about it as
a
legacy.
It's a
great legacy to have. It really is.
You
were such an important part of that team, though. It was a great thing because it was kind
of...
You
were obviously there
with Martin
Corbett as well. Martin
Corbis was there. Myself and Martin did the front and obviously Ross in the kitchen. And I was there for when they got the star. And like back in the day. What
was that?
What was that? We never delved into that enough for us. What was that?
Well, I'll tell you
exactly what happened because what happened, it was the olden days, lads. Remember when we used to all have to ring one another?
Yeah. And say
the Michelin were in last
night
and what name it was booked on before mobiles and modern communication. So the Michelin used to come out, as far as I can remember, third week in January every year back then. And we all had to wait until that Thursday to find out stuff and they'd be emailing or whatever. Because there wasn't an award ceremony, right? No, it just came out.
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Chapters
8 chapters
1
Who is Declan Maxwell and how did he become a front‑of‑house leader in Irish hospitality?
0:01–8:13
2
How did Declan’s early career in London shape his path back to Ireland and Chapter One?
8:13–16:32
3
What was the experience of Chapter One receiving its Michelin star and how did the team react?
16:32–23:24
4
Why was winning the Michelin Service Award at Spitalfields such a defining moment for Declan?
23:24–29:40
5
How did the transition from Luna to the new pub in the Liberties impact Declan’s approach to service and menu?
29:40–37:06
6
What makes Irish hospitality unique compared to the UK and France, according to Declan?
37:06–44:12
7
How are changing food‑and‑drink trends and food tourism influencing Ireland’s restaurant scene?
44:12–52:02
8
What is Declan’s ‘death‑row’ meal and what drink does he pair with it as his ultimate farewell dish?
52:02–1:02:39
Speakers
2 identifiedMore from Dishing It Out
S8 EP2 Jet Setting to Dancing With The Stars with Kevin Dundon
S8 EP1: Michelin Stars & Cooking for Royalty with Ross Lewis
S7 EP10: Championing Irish Produce and Self Care with Brian McDermott
S7 EP9: Mystery Eggs & Asia Market Magic with Eva Pau
S7 EP9: Mystery Eggs & Asian Market Magic with Eva Pau
S7 EP7: Galway Grá & Food on the Edge with JP McMahon