Renowned Welsh chef Chris Keenan is the new Dylan’s head chef at the Gower Hotel, Bishopston.
Just two weeks in to the job, he has created an invigorated new menu and is working to enhance Dylan’s reputation as a must-visit place for food lovers – just as he has done for numerous Welsh restaurants during his long career.
Lyn Waddington, owner of the Gower Hotel said:
“We’re delighted to have Chris on board. When we first took on the business Chris topped our wish list as our ideal head chef, so it’s great to finally have him here.
“Our Dylan’s restaurant has a strong Welsh feel, so Chris suits it perfectly. He literally wrote the book on Swansea food, having published his book Chris Keenan’s Flavours of Swansea, and he has outstanding relationships with the very best local suppliers.
“He brings a Welsh flavour to our menu, but also draws on his sound classical training and his knowledge of food from regions as diverse as Asia and southern Europe.”
Keenan started his career in the West End of London, cooking in some of the area’s most prestigious restaurants before returning to Wales, where he won multiple awards with his own restaurant, Keenan’s.
He went on to gain praise and recognition at several other key Swansea restaurants, including Morgan’s Hotel, which won multiple awards and accolades with him in the kitchen.
He has also put his name to a range of cooking sauces and made numerous appearances on Carlton Food Network, Granada Breeze, and BBC 2W. His work as a consultant chef has seen him creating beautiful dishes for major UK supermarkets.
Chris Keenan continued to say:
“I’m loving my new role at the Gower Hotel. I have a drop dead gorgeous kitchen which is very well equipped and enables me to produce everything from breads to pastries, savouries and desserts in house.
“Having a kitchen this good means there are no limitations in terms of what I can do here. I’m enjoying the freedom, and it’s great to work for owners who are real foodies.”
Keenan has brought sous chef Nick Murphy with him to the Gower Hotel, creating a kitchen dream team with ample experience of working together
“Nick worked with me at Machynys before heading to the excellent Y Polyn in Carmarthenshire. He’s a very strong and creative chef with a real fire in his belly and it’s great to be working with him again,” said Keenan.
Keenan’s food will be served up in the beautiful and atmospheric Dylan’s restaurant, which is decorated with exclusive photographs of Dylan Thomas, and also in the hotel’s function rooms, which are available for weddings and other events.
“We’re very busy but that’s how I like it,” added Keenan. “This hotel has real class and I’m intending to spend the rest of my career here.”