For Przemyslaw Ratajczak – better known as Sammy – cooking was in the genes, as many of his uncles and aunts had been head chefs in Poland throughout the eighties.
So, having been inspired by a friend who cooked great dishes at home, Sammy decided to give it a go himself and joined catering college on leaving school. For the next nine years Sammy worked in a well-known Italian restaurant, but not content to just work the pots and pans he also completed a degree in Sociology.
Sammy arrived in Ireland in 2009 and worked in a number of hotels and gastro pubs before settling in the Limerick Strand, where he stayed for five years.
Reflecting on his time there he says, “I worked with a great bunch of people from all over the world and learned so much.”
He credits his mentor Tom Flavin with promoting an attitude of learning ‘Every day’s a school day’, which he too promotes with his team in Nox Hotel.
Opened in June 2015, the stylish Nox Hotel is one of Galway’s trendiest new hotels, located just off the Headford Road and perfectly positioned to explore both city and countryside.
Sammy heads up a team in Nox Hotel that has an ethos of serving honest, contemporary food. The menus at FORK @ Nox Hotel have been designed to use the best and freshest ingredients from the West of Ireland offering choices that suit all diners.
Bringing a nose to tail approach to his cooking, Sammy is keen to explore and develop dishes that use the lesser known cuts of meat. “Slow roasting, marinating and stewing these meats can deliver a tenderness and depth of flavour that is outstanding,” he says.
He believes in supporting local and family businesses and working with local suppliers to secure the freshest ingredients is the cornerstone of the contemporary menu delivered by Sammy and his team at FORK @ Nox Hotel.
Visit FORK @ Nox Hotel, Headford Road, Galway, call 091-73555 or see www. noxhotel.ie