Conrad Dublin is pleased to announce the appointments of Gabriela Gómez Quintana as Executive Head Chef at the luxury Ireland hotel.
In her new role, Quintana leads the culinary team and manages the large-scale operation of The Coburg, a brasserie experience with a locally-inspired menu, Lemuel’s Lounge Bar, a stylish venue with fine food inspired by global travels and casual spot, Alfie Byrne’s by Galway Bay Brewery. Additionally, Quintana oversees the hotel’s banqueting food for events.
Her appointment signifies a shift in the culinary industry in Ireland as she is currently the only female Executive Head Chef at a five-star luxury property in the country. As Sous Chef, Szynaka also assists in operations across the hotel’s portfolio of innovative food and beverage venues. Bringing over 26 years of combined culinary experience to Conrad Dublin, Quintana and Szynaka are veterans in the Hilton culinary world with a strong background working in numerous five-star city hotels and resorts across the hospitality brand.
“We are delighted to welcome Gabriela to our food and beverage team at Conrad Dublin,” said Martin Mangan, General Manager, Conrad Dublin. “She demonstrates a commitment to culinary art and we look forward to showcasing her expertise to our guests who will truly value their dedication to fine dining.”
Quintana joins Conrad Dublin touting 17 years of experience at four- and five- star hotels around the world. Prior to her role as Executive Head Chef at Conrad Dublin, Quintana has held various positions at Hilton and Conrad properties in Colombia, Japan, Portugal, Bakú and Barcelona. As Executive Chef at Conrad Cartagena, Quintana worked hand-in-hand with the hotel management team for the property’s pre-opening event, and additionally, was instrumental in aligning culinary goals to fit the hotel’s standards. Under Quintana’s leadership, the Biblioteka restaurant at Conrad Cartagena was awarded the “Best Luxury Restaurant in Colombia” in 2018 by World Luxury Spa and Restaurant Awards 2018.
To commence her culinary career, Quintana served as Chef de Partie at the prestigious Savoy London followed by holding the same role at the one Michelin-starred Restaurant Monastrell. Her restaurant experience also includes holding the role as Head Chef at the fine dining La Blanca Restaurant in Costa Blanca. Quintana has also held positions at Spanish hotels, Hesperia Alicante Golf & Spa and Hotel Melia Alicante.
Quintana is fluent in four languages, including Spanish, English, Italian and Portuguese, and is conversational in French. She studied at the International Buenos Aires Hotel & Restaurant School, where she completed the Foundation Future Chef Restaurateur Diploma, earned her Professional Gastronomic Diploma at the Argentinian Gastronomic Institute and completed a French Cuisine Course at Lenôtre École in France. Quintana also attained the exclusive trainee position at the two Michelin-starred Le Gavroche in London and holds multiple certificates from Hilton. Her education also includes a Culinary Management Diploma from Hilton and Paul Bocuse Institute.
