Following its extensive refurbishment and re-opening earlier this year, Brooks Hotel has appointed Stefan Bejinaru as its new Head Chef.
Born in Romania, Stefan moved to Rome as a child. After spending ten years studying and working in Restaurants in Italy, Stefan decided to move to Ireland in the summer of 2016. Initially working for Dunne & Crescenzi, Stefan joined the team in The Marker Hotel (Now Anantara The Marker Dublin) in October 2017 where he progressed from Commis Chef to Executive Sous Chef, under the close supervision of Gareth Mullins and Salim Berrezag as his mentors.
Earlier this year, Stefan moved back to Italy to be part of the pre-opening team as Executive Sous Chef of the Ancora Cortina Hotel, a member of the Leading Hotels of the World. However, the alure of Dublin and Ireland was too much and Stefan returned to take up the role of Head Chef in the newly opened Brooks Hotel.
Stefan Bejinaru commented: “I am delighted to be part of the team here in Brooks Hotel. The hotel has been completely transformed in its refurbishment, and I am excited to be part of the next stage in its journey. 62 Drury Street Bar & Brasserie has just been launched, and I am looking forward to helping shape its identity further. I am also excited to step up to Head Chef level and feel that Brooks Hotel is the perfect place for this due to its size, location and the strong culture that is clearly in place here in the hotel. For me cooking is about consistency, I want the guests to have the same consistent experience every time they come to our hotel, that’s what lets me know I am succeeding and doing my very best for the hotel.”
Doiran Kavanagh, General Manager, Brooks Hotel said: “It is with great joy that I can share the appointment of Stefan Bejinaru as the new Head Chef here in Brooks Hotel. This is a critical time for us here in Brooks. The hotel re-opened earlier this year after a €7 million investment and has truly been re-imagined. To have someone with Stefan’s background and pedigree will help us elevate our offering and continue to attract local diners and guests staying over in the hotel to dine in our newly launched 62 Drury Street Bar & Brasserie. We have ambitious plans for the hotel and Stefan will play a key role in shaping and enriching our culinary efforts. I am also delighted to confirm our membership with Good Food Ireland and affiliation with Lucinda O’Sullivan’s great places to Stay & Eat for 2026.”
For Stefan, cooking is about creating well-made and well-balanced recipes. He wants to have a menu that is comforting and features the classics that people look forward to when stopping off for breakfast, lunch, dinner or simply a snack. As a proud member of the MHL Hotel Collection, there is a large emphasis on using local ingredients from sustainable suppliers and highlights of Stefan’s new menu include Baked Cooleeney Camembert, grass fed Irish striploin, Golden Fishcakes made from Dublin Bay Prawns and an Irish Farmhouse Cheese plate that pays homage to some of the best cheese suppliers in the country. Stefan’s Italian influence also shines through with the addition of Parmesan Arancini and a Prawns and mussels linguini.
