A new chapter opens at Note this spring with the appointment of the talented Sam Kindillon as Head Chef there.
Announcing the news in a post on Instagram the innovators at the Bar, Bistro, and Bureau said, “Sam’s appointment brings a renewed sense of rhythm between kitchen and service – reinforcing Note’s ethos, where food, wine, and design move together as one.”
The experienced chef arrives complete with an illustrious CV dating back to the origins of his culinary career at L’Ecrivain, where he trained under such prestigious mentors as John and Sandy Wyer and Derry Clarke.
Following a period spent working in the UK, he moved to the Danish capital, where highlights included time at Amass and Manfred’s, both of which have been credited with influencing the approach taken at Note.
Recently back from Berlin where he worked as Head Chef at Mrs. Robinson’s and Ora, Kindillon’s style is defined ‘by close collaboration with small farms and independent producers’, with an emphasis on ‘vegetable and fish-focused dishes highlighting seasonality, simplicity, and purity of flavour’.
His first menu for Note features gorgeous plates including Preserved Herring with Bitter Leaf Toast, and delicious Red Mullet with Pied de Mouton, Samphire and Shrimp Bisque.
All of which makes his return a Dublin homecoming of note.
