A graduate of Cork Institute of Technology, Chris Starr started his kitchen career with the Cornstore Group. Prior to joining the Dunraven Arms Hotel in Adare, Co Limerick, where is now the head chef, he spent time working in New Zealand. He is skilled in hospitality management, menu development, fine dining and banquet operations.
Chris is an active member of the West Limerick Food Series which is aimed at facilitating collaboration between food producers, hospitality businesses and tourist attractions in the West Limerick area. His participation on the programme inspired him to create the "West Limerick Spring Lamb" burger kit during the 2021 lockdown. The Croagh based chef teamed up with his butcher, Brian Costello in Adare, who sources grass fed spring lamb from a local farmer to make the patties and chose the classic Vintage Cheddar from Cahill’s Cheese and free range streaky rashers from Rigney’s Farm for the toppings as he felt they created a unique flavour combination. The Dunraven’s signature Spiced Tomato Chutney, and aioli made in house from wild garlic foraged in nearby Curraghchase Forest, as well as the Dunraven’s homemade brioche buns, completed the mouth-watering extravaganza that was described by John & Sally McKenna as "a slam dunk flavour savour."