As head chef at the five-star Powerscourt Hotel Resort and Spa in County Wicklow, Marek Sulg is responsible for meticulously selecting the finest ingredients from Ireland to highlight his menus.
Originally from Estonia, Marek’s encyclopaedic knowledge of the country’s speciality produce is even more impressive because when he came from his home in Estonia, he knew just three words of English. However, having studied as a chef in Estonia and spending two summers in Finland as a trainee at a Michelin star restaurant, he soon found himself at home in Ireland with his new career.
Marek spent six years working at the Morrison Hotel in Dublin, where he worked with the Michelin-starred chef, Jean Michel Poulot, before spending the next six years at the Burlington Hotel, and then on to join the Powerscourt Hotel team in 2015 as executive sous chef.
Now, as the head chef of one of Ireland’s finest hotels, Marek specially creates menus with thought and care for the unique setting, with a shared kitchen ethos of using the best local produce and working within the seasons, with artisan producers and craft suppliers.