Vincent Crepel on life after Cork's Michelin-starred restaurant Terre, and what it takes to be a chef

The former chef from the Castlemartyr Resort restaurant reveals what he will miss about Cork now that he is back in Paris

For Vincent Crepel, being a chef is all about hard work and passion – but he says it takes a village to succeed. Pictures: Barry Murphy

Ireland's culinary scene was rocked a few months ago when Vincent Crepel dropped the bombshell that he was leaving Terre after four years at the helm at the Castlemartyr Resort restaurant and two Michelin stars.

After hanging up his Terre apron in the last couple of days, Vincent now back in Paris told the Irish Examiner: “It was time for me to move on. I just finished last week. It was amazing, the project came along very nicely.

“I'm very proud of the team and the work we put in together. It was a very interesting journey for me to build everything from scratch.” 

For him, being a chef is all about hard work and passion – but he says it takes a village to succeed.

While at the Terre helm, Vincent built a team and collaborated with “as many” local artisans, suppliers and fishermen as possible. He said the restaurant's success was all about highlighting "pure" products.

“When we have amazing ingredients, it's easier to work with them. We just step back and let the product shine. That’s what we did, from the lobster to the truffle to ingredients from the garden. 

We are just there to elevate the ingredients.  

Securing two much-coveted Michelin stars in just 18 months was considered a remarkable feat. 

“It’s not just about me, it's about the people around me, it's a team, a whole equation. Being in the limelight from the Michelin Guide after doing something good, you’ve got to keep doing it, keep pushing.

“It also puts the area on the map. I think Ireland will have so much opportunities and so much growth in the next 10 years.” 

Originally from the French Pyrenees, Vincent was trained in the Basque Country. After working in San Sebastian, Switzerland and Singapore, he opened his own restaurant, Porte12, in Paris before relocating to Cork. 

Now back in Paris, the chef is ready for new opportunities. “I like to create something from scratch and I would love to have another special destination and base to be able to write the next page of the story,” he said.

While at the Terre helm, Vincent built a team and collaborated with 'as many' local artisans, suppliers and fishermen as possible.

His interest in food started in his teens. He decided to be a chef then, “pursued it” – and never looked back. In Vincent’s eyes, there is no such thing as talent - just hard work.

“There is no magic, I don't think there is talent. Overall, you have to be dedicated. You have to be connected with it, with time you understand a bit more about the scope of cooking and food in general.

“I failed many times before I even reached a Michelin Star. It takes much education, failure and hard work.” 

Michelin Stars are rewarding – but for him, that’s not what it’s all about.

“Food is important, you can create emotions. I think feeding people is very intimate, you know? I think I didn't realise that until probably four years ago.

“There is something about it, cooking and having a restaurant, hospitality and giving care. If you have a story, you can try to share it with people.” 

And sharing with guests, he says, was one of his favourite parts during his Irish experience.

“I really enjoy talking to guests, greeting them. I always take time to go to each table, to ask them about their week, if they had a good evening.

If they're regular guests, first timers, if they're celebrating anything, any feedback is good feedback. I prefer a negative feedback so we can get better.

But with the profession, given in particular the long, unsociable hours, comes a fair share of sacrifices.

“You have to be ready to sacrifice, compromise, and you might lose people on the way. I sacrifice my social life, my relationships, sometimes my happiness - and my sleep.” 

In his kitchen, there is no room for “attitude, disrespect and laziness” – certain values, “you can’t teach”.

 “People think it's a job that doesn't require you to be educated, to have a degree, doesn’t require you to know how to count. I think they're wrong.”

And he has advice to anyone wanting to pursue a career in the industry.

“You have to think, you have to reflect. You have to make a mistake and be honest with yourself as well. I always question myself, everything we do.

“Nobody’s going to come and save you, nobody’s going to come and take your hand, and say ‘Okay, let's go do something’. You have to lead yourself, and you have to lead others.”

And what does a two-star Michelin chef like to cook for himself? 

Vincent Crepel said: 'Food is important, you can create emotions. I think feeding people is very intimate.'

“Often, we don't really cook for ourselves,” he laughs. “We like sharing things with others, cooking for others.” 

Having left Ireland, Vincent says he will miss The Haunted Hog pub, in Castlemartyr village and owned by the resort, and having a glass of wine in MacCurtain Wine Cellar in the city.

And some products which he won’t be able to find everywhere.

“Wild deer, that was very special. You cannot get it anywhere, even in Dublin. So I think that it is very, very local. And I think the whiskey cask from Jameson Distillery that we used to smoke, that is very unique.”