A former head chef at Le Manoir aux Quat’Saisons has been appointed chef de cuisine at a five-star hotel in Dublin.
Daniel Taylor has joined The Shelbourne Hotel, A Renaissance Hotel operated by Marriott, to head up the property’s Saddle Room restaurant.
Taylor boasts more than 10 years working at a two-star Michelin star, and was previously head chef at Le Manoir in Oxfordshire for two years from 2013 working under Raymond Blanc.
He first joined the two Michelin star and five AA Rosettes Le Manoir restaurant in 2007.
Prior to this he worked at The Vineyard Hotel in Newbury, progressing through the ranks from commis chef to chef de partie during its transition from a one Michelin star to two.
Taylor left Le Manoir in 2015 to travel the world, before settling in Ireland and taking up the position of sous chef in Chapter One.
The Saddle Room restaurant is run by executive head chef Garry Hughes.