When it comes to putting together a wedding, a huge backend of the process is the food. With an amazing Head Chef and team, a wedding will go off without a hitch. We caught up Declan Dunne at The Radisson Blu Royal Hotel to get the inside scoop on what goes on behind the scenes in the kitchen of the hotel…
How long have you been working at The Radisson Blu Royal?
Four years in January.
Have you always wanted to be a chef?
Pretty much, tied with the idea of architecture for a while…
You are cooking for brides and grooms, their family and friends every day. What do you love to cook for them?
I love to cook what they love, each Bride and Groom come with different set of expectations and aspirations. It’s my job to try to extract that and put it on a plate and reflect their personalities for their guest on their day.
Do you have a favorite chef?
Chef Phyllis Dunne (My Mam).
Can you give us some examples of a wedding menu you might find at your hotel?
We try to bespoke menus to the requirements of the client, we have done every thing from the traditional ‘Beef or Salmon’ to BBQs and Lavish Ethnic Buffets…
The day of a wedding must be busy and exciting in Radisson Blu Royal after months of planning with couples? How do you and your team in the Kitchen prepare?
It is imperative that we get a much done the day before the wedding as possible, even if it means working past midnight. You cannot afford for something to go wrong on the day of a wedding. Too much goes into the planning of this day for there to be any hic-ups, (some brides have been planning this day since they were little girls). Once we have checked and double-checked the day before then we can relax and leave only service on the day of the wedding (no surprises).
Is a big event like a wedding all hands on deck for you and your team? Give us a quick run-through of the day!
As I said, the lions share of the work has already been done, everything has been counted, plates, bowls, starters, desserts etc. and cheeked twice the evening before. On the day of the wedding, we will liaise with the coordinator to ensure there have been no last minute changes as well as meet with the Service manager and discuss the running order. Once all the information has been gathered, we have a quick kitchen briefing to discuss things like special dietary requirements, timings speeches etc. Service itself runs like a well-oiled machine and all the team are well aware of their role and the procedure. As the guests begin to gather the buzz begins to build in the kitchen. This is when the real fun begins!
How do you relax in your spare time (maybe watching Ramsey’s Kitchen Nightmares!)?
Definitely not! I have two wonderful wee boys at home, who take up most of my free time, that and a spot of gardening. And, if I can manage to combine the two by spending time with the kids in the garden happy days.
