Hi, I’m Chef Paul
Paul Fulop

I turn exceptional Irish ingredients into fine-dining experiences shaped by 20+ years in 5-star kitchens.

I create refined, ingredient-led meals with the precision of fine dining and the warmth of a personal table.

I’m a professional chef with over 20 years of experience, mainly in 5-star hotels and fine-dining restaurants. I’ve worked across five different countries, and when I discovered Ireland—its produce, seafood, and incredible ingredients—I decided to settle here.

What I love most about cooking is how artistic it feels: I take raw ingredients and transform them into an exceptional meal with care, technique, and a perfectionist’s eye for detail.

For me, cooking is truly an art.

What you can expect when you dine with me

I cook with an artist’s mindset

For me, cooking is truly an art—and I approach every plate with creativity, balance, and fine-dining precision.

I’m trained in top hospitality environments

I built my foundation at Cowley Manor Hotel in Gloucestershire, and I’ve carried that 5-star standard through my career across multiple countries.

I respect the ingredient first

My secret in the kitchen is treating every ingredient with respect—because great cooking starts with listening to what the product wants to become.

STARTERS

Antipasti platter

FIRST COURSES

Butternut squash and ricotta tortellini,toasted pumpkin seeds,sage froth

Beef carpaccio,truffle vinaigrette,arugula salad and Grana Padano shavings

Classic Minestrone soup

Heriloom tomatoes,buratta,broad beans and pesto

Wild mushroom bruschetta,poached duck egg,salsa verde

Seafood ravioli,lobster bisque,parmesan crisp

MAIN COURSES

Leek and courgette risotto topped with pan fried scallops wrapped in pancetta

Potato gnocchi, green bean and asparagus casserole, lemon ricotta, vegetable froth

Pan fried fillet steak,spinach puree,beef cheek croquette and pizzaiola sauce

Pan fried cod,braised octopus,roasted pepper ragout,fregola pasta

Corn fed chicken Florentine,mushroom arancini,crispy chicken skin

Herb crusted lamb loin,tomato and aubergine gratin,garlic puree and Marsala jus

DESSERTS

Classic Tiramisu

Caffe latte panna cota with espresso syrup

Mascarpone cheesecake,raspberry gel,berry compote

STARTERS

Dingle gin cured salmon, avocado and lime puree, apple, cucumber

Dingle Bay crab, roasted scallop, cauliflower, curry spices

St Tota goats cheese, poached pear, candied pecan, beetroot

Slow cooked pork belly, roasted scallop, apple, cider jus

Pea veloute, ham hock, quail egg, parmesan

Seared lamb fillet, aubergine caviar, peas, mint, yoghurt, masala

Celeriac and truffle honey veloute

FIRST COURSES

Fillet of Irish Angus beef, grilled onion, cheek croquette, celeriac, truffle jus

MAIN COURSES

Herb crusted hake, Dublin Bay prawns, chive cream

Skeaghanore duck breast and leg, sweet potato, hispi cabbage, blackberry jus

Roasted Kerry Hill lamb, braised shoulder, carrot, garlic and thyme sauce

Wild turbot with smoked pancetta, sea asparagus, cucumber, golden raisin and green bean casserole

Butternut squash and parmesan risotto

DESSERTS

Creme brulee flavoured with honey and rosemary, shortbread biscuit

Chocolate mousse, warm chocolate fondant, malt ice cream

Warm toffee cake, caramel sauce, vanilla ice cream

Vanilla pana cotta, passion fruit, coconut and coriander

STARTERS

Goat's cheese and poached pear salad

Irish potato salad

Rocket, prawns, parmesan, toasted pinenuts and balsamic dressing salad

Superfood salad

Greek salad

FIRST COURSES

Heriloom tomatoes,buratta,broad beans and pesto

Potato gratin

Roasted baby potato with garlic butter

Lyonnaise potato

Honey roasted carrots

Broccolli topped with toasted almonds

Tomato, aubergine and mozzarella gratin

Maple syrup roasted root vegetables

MAIN COURSES

Chicken supreme

Braised beef cheek

Honey glazed pork belly

Lamb shoulder braised in red wine

Confit duck legs

Pan roasted salmon

Herb crusted hake

DESSERTS

Classic Tiramisu

Apple and berry crumble

Sticky toffee pudding

Apple pie

The menu selection process went very smoothly and Paul was very accommodating. He arrived at the agreed time and proceeded to prepare a fantastic meal. Jess helped with the table setting and was attentive but discreet throughout the meal. The food was excellent and the portion sizes were generous. There was homemade bread on the table and a delicious selection of potatoes and vegetables in addition to the dishes we had chosen. I would recommend Paul if you are considering having a chef come yo your home.

— Geraldine Ward

The chef and his team provided food and service for 22 people for a week over Christmas. The quality of the food was truly excellent and the service was provided with a smile. The team could not be faulted and I would heartily recommend them.

— David Clinton

Excellent experience with Paul - food was lovely (esp for such a large group of 17) + really well presented . Service was fabulous and the clean up immaculate. Thank you !

— Ben Wood

Paul and Amy were amazing. Very patient with our big group and kids. Very nice to deal with leading up to and during the meal. And of course the food was amazing, every course had a great deal of thought and effort. With our large group not one person had any criticism. It was all 5 stars from everyone.

— Eóin Kennedy

Joseph, the chef who replaced Paul, was amazing. We had a wonderful time. His cuisine was great and very professional. Maya also was wonderful. We highly recommend this experience and again many thanks to both of them.

— Agathe Moreau

Chef Paul cooked amazing meals full of great flavors that really surpassed our expectations. Server Anne Marie did a great job setting up the table and communicating with us how would we like the dinner to go like and was quick to respond to any request we had. They didn't left a trace of any kind behind and the kitchen was left in a better state than before they arrived. Only thing that bothered me is that he didn't leave the extra ravioli or lamb that we paid for.. we had few guests who didn't show so we had extra food ordered. But anyway I would recommend Paul and Anne Marie for any kind of dinner party as the food and service are impeccable.

— Zvonimir Beti

Paul did a fantastic job! The food and presentation were amazing.

— James Plourde

Chef Paul was incredible. Every dish was delicious and was enjoyed by everyone. It was an amazing experience. I highly recommend Chef Paul and his staff.

— Margaret White

Paul was great and would highly recommend him and his team. The food was fantastic, interesting menu and service on the evening was great. Communication from start to finish was great. It was my first time hiring a private chef and I'll probably do it again because the experience with Paul was positive.

— Ronan Doyle

We had the most amazing celebration for my Dads 90th birthday in the comfort of our own home. Chef Paul Fulop and Mya did an incredible job. Food was superb, served wonderfully by Mya. Chef Paul suggested wine pairing with the dishes, which beautifully match the meal. Highly recommend Chef Paul Fulop it was truly a wonderful evening. Thank you so much from all fourteen of us. Ciara O'Byrne

— Ciara O'Byrne

Chef Paul Fulop

+353 0874367052

[email protected]

Chef Paul Fulop

Hi, I’m Chef PaulPaul Fulop

I create refined, ingredient-led meals with the precision of fine dining and the warmth of a personal table.

What you can expect when you dine with me

I cook with an artist’s mindset

I’m trained in top hospitality environments

I respect the ingredient first

Paul Fulop’s Menus

Stories & testimonials

Hi, I’m Chef Paul
Paul Fulop