Fergus O'Halloran, Managing Director
Following a successful career at some of Canada’s top hotels and restaurants, Fergus O’Halloran moved back to Galway in 2004. In close partnership with developers Harmac Developments, he was heavily involved in all aspects of the design, planning and philosophy of luxury boutique hotel The Twelve, in Bearna, of which he is now General Manager.
Originally from Galway and a University of Galway graduate, O’Halloran continued his education in Switzerland where he graduated from Les Roches Hotel Management School. He then moved to Canada, beginning his career there with the Four Seasons in Toronto. Afterwards, Fergus moved on to manage Chiaro’s in Toronto’s landmark hotel, The King Edward. Under his guidance Chiaro’s became Toronto’s top fine dining destination. He then moved to Canada’s west coast, where he managed the food and beverage operation in Canada’s top boutique hotel, The Wedgewood in Vancouver City. Before returning to Ireland, he spent two years in Whistler where he successfully opened and established the restaurant of the number one ranked Fairmont Chateau Whistler in British Columbia.
Passionate about both food and wine, Fergus O’Halloran graduated as Canada’s top Sommelier in 1997 from The International Sommelier Guild of Canada, and is noted for his exceptional food and wine pairings. Whilst in Canada, he garnered seven Wine Spectator Awards for ‘The Most Outstanding Wine Lists In The World’.
In 2004, after his return to Ireland, Fergus O’Halloran moved back to Galway where he took up the position of General Manager of one of Galway’s finest restaurants, The Malt House, putting his stamp on it as regards both style and success, and also continuing his award-winning ways with national and international awards for wine lists and service.
Fergus O’Halloran’s philosophy has always been based on providing an exceptional and memorable experience for every single one of his guests. He has been closely involved with all aspects of The Twelve’s invention, and, as General Manager, is always looking forward to greeting guests and overseeing new and exciting developments in the history of this luxury destination.
Campbell White, Restaurant Chef
Chef Cambell's food philosophy is simple -''Eat Good''. What do we mean by good?
Good tasting, good suppliers, good for the environment, good for our local
economy, good for animals, and good for the farmers both locally and globally.
Thus, good for you….
Martin O' Donnell, Head Chef
Martin trained and worked in many of Galway's and Ireland's finest restaurants before taking up the position of Head Chef for The Pins Bistro and Bakery at The Twelve. After his successful opening of The Pins it quickly became one of Galway's top casual eateries and a formulae which many other new bistros have since trid to emulate.A winner of 'The Best Gastro-Pub in Ireland and numerous other accolades, The Pins is a great success story. In the Summer of 2010, Martin took on the role of overall Head Chef in order to bring his talents to West @ The Twelve. Under his skillful execution, West has gone on to being a finalist in the 'Best Hotel Restaurant in Ireland' and has won a Gold Medal Finalist award for 'Best Bistro in Ireland' Just this year, West was acclaimed with a One Star Rosette from The Automobile Association's Food Academy.
With a style of cooking based on healthy food- simple and fresh and with a twist -Martin's focus is on using local Galway producers who are passionate about excellent products. True to the region, True to the season.............
Meet Some of the People on Your Plate
The Twelve is a member of Green Hospitality Ireland and has achieved Gold Medal status for our
careful environmental policies. When it comes to what you eat here at The
Twelve, much of our ingredients are organic and as local as possible. Worth
mentioning are our good friends at Stephen Gould Organic Farms, Marty’s
Mussels, James McGough, butcher extraordinaire and Solaris Organic Teas and Herbals
PH: (353) - 91 - 597000
west@thetwelvehotel.ie fergus@thetwelvehotel.ie
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