3 GENERATIONS OF CHEFS
It's no wonder I became a chef, when there is a long line of classically trained French Chefs stretching back to my Great Grand-Uncles Frank Hunt. My Grand Uncle Frank Hunt was Executive chef (1957-1977) in the Hotel Leofric in Coventry, United Kingdom. It was at this acclaimed 5-star hotel, where my uncles Raymond Hunt & my father Harry Hunt trained as apprentice chefs under Frank's eye. The Hunt's had moved from Portland Street, North Dublin, Ireland like so many Irish families at that time to secure work.
For its been said, that Grand-Uncle Frank would have refused entry to the kitchen, if any chef arrived in the kitchen with a dirty uniform. He ran his kitchen like a military camp. He believed in cleaniness, good hygiene & a well groomed chef were key to good hygiene & food safety. Frank Hunt trained as a chef in the Gresham Hotel in Dublin back in the 1920's and following this enlisted as a cook based in North Africa from World War II.
Raymond & Harry continued their apprenticeship in the Hotel Leofric for 5 years until they set their sights on a bigger world. Paris France was the first destination for two young chefs who were eager to learn from the classical French Cusine. In the 1960's Raymond Hunt moved to Waterville follwowed shortly by his brother Harry. In the 1980's Raymond owned and operated the Huntsman Restaurant with his wife Deirdre Hunt overlooking Waterville village. Harry Hunt owned and operated the Smugglers Inn Guesthouse & restaurant with his wife Lucille Hunt, on the Cliff Road overlooking Ballinskelligs Bay & Waterville Golf Links.
The Smugglers Inn Guesthouse & Restaurant a long established business celebrated 40 years in business in 2020. Harry's son Henry worked along side his father in the kitchen at a young age took over the operations of the business in 2007. Henry worked with his Dad Harry for a number of years learning the ropes before attending Ballymaloe Cookery School and studying Hotel Management. He is widely experienced in International Cuisine having worked in The Smugglers Cove in The Grand Cayman, Bondi Beach Hotel in Sydney and in Surfers Paradise - a Greek Style Restaurant where Henry first came across one of his signature Ketafi Pastry dishes .
Henry has also worked in l'Ecrivan in Dublin, The Old School House in Ballsbridge and Halo Restaurant in The Morrison Hotel. He also has The Hilton in Switzerland, No Escapes in Chamonix and The Fat Duck with Heston Bloomenthal to add to his repertoire. So with the history behind The Smugglers Inn and the vast experience gained by Henry in the last few years it is no wonder that The Smugglers Inn is one of the top Seafood Restaurants in all of Ireland backed by Awards from Good Food Ireland, Yes Chef Ireland & Taste of Ireland and Georgina Campbell.