The respected chef has been adding a unique touch to the Irish culinary scene for almost 15 years. Originally from Cottage, he made Ireland his home and brought with him a wealth of flavors and culinary techniques. As head chef at the award-winning O'Gradys On The Pier in Galway, he has become a true icon of his village, combining local flavors with his native heritage.
Its exquisite dishes, such as fish curry with crispy chilli cake and eggplant chatini-stuffed cherry tomatoes, have won over the palates of Galway residents. “Cooking is not just a recipe, it’s a philosophy,” says Amar Goundory proudly. His gastronomic journey began at the age of 17 in a seafood restaurant, where he developed a deep passion for the delicate art of preparing and presenting seafood dishes. This experience laid the foundation for his extraordinary culinary career.
Over the years, Chef Goundory has honed his skills in renowned venues, from lively seafood restaurants to luxury hotels such as the Oberoi and Ex-Legends. His adventure also led him to sail the challenging seas of cruise cuisine aboard the Princess Cruise. “This unique experience has strengthened my adaptability and creativity in the kitchen,” says the chef. His passion developed in his mother's kitchen in Mauritius, where he learned the importance of spices. “Even a pinch of caripoulé or coriander makes the difference, caripoulé leaves are the king and coriander the queen of herbs,” explains the chef, who was awarded the prestigious Michelin star.
In Ireland he found a new field of activity and became head chef of an award-winning restaurant. There he not only honed his skills, but also contributed to the company's continued success. Today, as Executive Chef at O'Grady's On The Pier, he leads the culinary direction with passion and dedication. He added a personal and luxurious touch to his repertoire by offering fine dining sessions at home. This intimate dining experience goes beyond simple catering and offers guests a bespoke service carefully tailored to their individual tastes.
His company Le Bon Mangeur has enjoyed overwhelming success, especially since the start of the Covid-19 pandemic. “The key to success is attention to detail and personalizing each meal. Each dish tells a unique story, created in accordance with my customers’ culinary preferences,” explains Amar Goundory. Fresh ingredients that come from local farms give his creations an authentic touch. On Mauritius Independence Day, it regularly offers a Mauritian menu to its customers and gastronomy lovers. He also hosts bachelorette parties and even introduces his customers to food preparation to promote a shared dining experience.
His upcoming project is to open a cooking school where he can share his knowledge, inspire new talent and spread the richness of Mauritian cuisine across Ireland. He also aims to highlight Mauritian cuisine by focusing on healthy and nutritious ingredients such as cultured mouroum to give his dishes a dietary and authentic touch. “In Mauritius there are plants that have many benefits and I would like to introduce these dishes to my customers. It is a way to celebrate culinary diversity and promote a healthy and balanced diet.” One of his culinary secrets lies in the use of a surprise ingredient that gives his creations a touch of the unexpected.
Chef Goundory's journey is an ode to passion, perseverance and the ceaseless search for culinary excellence. From his humble beginnings in a seafood restaurant to his current role as a renowned chef in Galway, every step of his journey is a testament to his commitment to the culinary arts. His dream of creating unforgettable culinary experiences continues to share his knowledge and spread Mauritian cuisine in Ireland.