Mohamed Ouchbakou has been appointed head pastry chef at the Ashford Castle hotel in Cong, Co Mayo.
With a career that spans more than 25 years, Mohamed joins Ashford Castle from the 5-star Le Paradis hotel in Mauritius. The French national has worked alongside such names as Alain Ducasse, Jean-Christophe Novelli, Marco Pierre White and Dylan McGrath.
From Switzerland to London, Monte-Carlo to Qatar, Mohamed also spent many years in Dublin working at restaurants including Peacock Alley, The Tea Rooms at The Clarence and as group pastry chef in development for Dylan McGrath’s group of restaurants across the capital.
“Mohamed’s CV is a veritable name call of some of the finest restaurants in the world, including the 3 Michelin Star Louis XV restaurant at Hôtel de Paris under Alain Ducasse” said Niall Rochford, general manager of Ashford Castle.
“His pedigree and talent were never in doubt, but it was Mohamed’s passion, personality and innate ability to inspire that convinced us that he was a perfect fit for Ashford Castle. We are already receiving incredible feedback from guests on Mohamed’s chocolate and pastry creations, and he is a wonderful addition to the team of more than 400 people on the Ashford estate.”
In addition to Michelin star and fine dining restaurants, Mohamed ran and owned his own pastry shop and wholesale supply business, Crème de la Crème, in London and Dublin.
Mohamed joins Ashford Castle following the appointment of former resort executive head pastry chef, Paula Stakelum to the role of Director of Chocolate and Patissere at Red Carnation Hotels.
A two-time winner of Best Chef at the World Master Chef Competition, Mohamed is a keen athlete and enjoys listening to classical music.