Tommy Butler became the new executive chef at the Johnstown Estate – in Enfield, Co. Meath – last August. Originally from Cork, he has more than 25 years’ experience in the hospitality industry.
Before joining the Johnstown Estate, Butler was executive chef at Portmarnock Resort & Jameson Golf Links – a role that he also previously held at Farnham Estate, in Cavan.
His prior experience in Ireland also includes the Radisson Blu Royal Hotel, Dublin, the Talbot Hotel Stillorgan and the Clarion Hotel Cork. Butler also honed his skills internationally in France – where he worked in Michelin-starred restaurants, including Le Relais De Sèvres, in Paris – and in Australia, where he discovered his love for fusion food.
The executive chef regularly showcases his favourite recipes on Virgin Media’s Ireland AM, for viewers to recreate at home. Outside of the kitchen, he has a passion for training and teaching karate, a discipline that he has practised for over three decades.
Tommy, how are you settling into your role at the Johnstown Estate?
I’m thoroughly enjoying it, though it’s certainly a busy role! I oversee all culinary operations across the estate, from our restaurants and bars to conference and banqueting at our newly renovated Forde Suites.
Understanding the nuances of each outlet and the preferences of our guests has been key. Being slightly outside Dublin, we cater to a different clientele so adapting to their tastes while maintaining our high standards is a priority.
This year, my focus is on consolidating the kitchen team and driving food standards across the property.
I’m also in the early stages of developing a new pastry kitchen, with the aim of creating a pantry where we can offer our own home-baked products, like scones and breads, by next year.
Our focus on sustainability continues to grow, with new polytunnels for freshly grown herbs and preparations for the upcoming planting season.
We’ve also introduced beehives and are training beekeepers over the coming months. It’s a really exciting time – there is so much happening.
What is the ethos of the Johnstown Estate?
At its heart, our ethos is about celebrating modern Irish cooking and the incredible produce we’re lucky to have right here in the Boyne Valley and beyond.
This region has gained recognition for its outstanding food culture, and it’s no surprise with the availability of good local ingredients and producers who are passionate about their product.
We’re proud to be part of that story, showcasing dishes that highlight the best of each season.
Please tell us about your background – where you grew up, studied, etc.
I’m originally from Cork, growing up near the Viaduct on Bandon Road with my parents and two sisters.
I was an active child, involved in everything from cross-country running to martial arts and lifesaving, though I never quite took to hurling or football, despite their prominence in the local schools.
I studied culinary arts at CIT (now Munster Technological University) before completing a bachelor’s degree in culinary arts at DIT (now TU Dublin) in 2005. After that, I spent several years travelling, starting in Australia.
Did you always have the desire to be a chef?
Not at first, but once I got a taste of the hospitality life, I was hooked.
It all started with a steak-and-broccoli moment. I was working in a bar, finished my shift, and ended up helping in the kitchen because they were short-staffed. After a busy few hours, the chef thanked me and said, “You did great – let me cook you a steak.”
Up until then any steak I’d eaten was cooked to death, so when he asked how I wanted it done, I had no idea. I said, “Cooked—you’re the chef!” He laughed, and cooked it medium rare with broccoli, sauté potatoes, and peppercorn sauce.
The way the ingredients came together and complemented one another – I had never tasted a meal like it. Something clicked, and I knew I had to explore this world further. I started working as a kitchen porter, helping with sides and veg, and my interest really grew.
It’s funny – I’d planned to be an architect, but two weeks of work experience sitting in an office showed me I had far too much energy for that. That part-time pub job ended up steering me in a direction I’d never considered, and now, 25 years later, I’m here at The Johnstown Estate. It’s been an incredible journey.
Please tell us about your time in Paris.
Paris was an incredible experience; it was a time I enjoyed so much. I worked at Le Relais De Sèvres, a Michelin-starred restaurant within the Sofitel property. The philosophy there was all about exceptional ingredients and simple yet precise cooking techniques, resulting in visually stunning dishes.
The language barrier was a challenge at first, but it taught me the importance of adaptability and respect for those working in a foreign language.
You regularly showcase recipes on Virgin Media’s Ireland AM. How did this come about?
I was approached almost seven years ago to do a trial segment with Anna Daly live on Ireland AM where I made an omelette. The pan they gave me was enormous, which led to some light-hearted banter with Anna during the segment.
It went down well, and I’ve been a regular ever since. I really enjoy it—the crew are fantastic and it’s a great platform to share my passion for cooking with a wider audience.
What are the main challenges in hospitality at the moment?
Staffing is undoubtedly the biggest challenge. The industry is demanding, and while many skilled individuals are ready to work, outdated visa regulations and limited working hours for non-nationals create unnecessary barriers.
The bureaucratic hurdles are significant. Additionally, rising operational costs and evolving consumer expectations are putting pressure on the industry. It’s very difficult to see colleagues struggling or even closing their businesses due to these issues.
What are your plans for the future?
My goal is to keep improving and developing myself as a chef and culinary leader. There’s always something new to learn, whether it’s refining techniques, inspiring the team, or finding creative ways to elevate and expand the dining experience here at The Johnstown Estate.
I also want to help bring up the next generation of chefs and inspire more people to join this industry. It’s a window to the world, offering endless opportunities to grow and connect with others.
How has karate contributed to your life and world view?
Karate has been a constant in my life for over 33 years. It’s taught me discipline, focus, and resilience—qualities that are invaluable in the fast-paced world of hospitality.
It’s also been a passport to the world, allowing me to train and compete internationally. On a personal level, it’s a source of mental and physical well-being, helping me navigate both professional and personal challenges.
What do you like to do when you are not working?
I love spending time with my family, especially my two nephews and niece.
When I’m not working, I enjoy relaxing over sushi and a glass of wine or sake. There’s a tiny Japanese restaurant I frequent- though I won’t reveal its name as I don’t want it to get too busy and I have to wait a long time to book a table! It reminds me of my travels in Japan, where the food is always clean, fresh, and utterly delicious.
