Terre at Castlemartyr Resort is the creative vision of Chef Vincent Crepel, who brings a wealth of experience from some of the world’s most celebrated kitchens. Nestled within a restored 18^th-century manor house at the 5-star Castlemartyr Resort in County Cork, Ireland, Terre is where French artistry meets SE Asian vibrancy, inspired by the abundance of Ireland’s land and seas.

Opening its doors in September 2022, Terre is an intimate restaurant that perfectly balances heritage and contemporary sophistication. The design pays homage to its historic setting, blending the warmth of natural materials with refined modern aesthetics. This thoughtfully curated environment provides the backdrop for a multi-sensory dining experience that begins with champagne and snacks served at the chef’s table within the open kitchen, followed by an exclusive kitchen tour, offering guests an exclusive glimpse into dry-ageing fridges and fermentation rooms.

Central to Terre’s philosophy is a profound connection to the land, its people, and its produce. Chef Vincent sources the finest seasonal ingredients from the Irish larder, weaving them into dishes that showcase his deep-rooted French training and his culinary explorations across the Basque Country and SE Asia. The menu features meticulously crafted courses that combine traditional French techniques with SE Asian flavours, resulting in visually captivating and complex dishes.

Guests are treated to an immersive dining experience that unfolds across a series of beautifully designed spaces, including the preserving room, the salon, and the main dining room. The first introduction to the restaurant is past the kitchen with its dramatic play on shadow and light. The design here has been incorporated to reflect Chef Vincent’s initial visit to Ireland and Castlemartyr. Arriving late afternoon in the middle of winter, it was cold and already dark outside. As soon as he opened the door, the ambient lighting and warm glow of wood burning in the fireplace immediately made him feel welcome. Such was the impact, he wanted to share that feeling with each guest’s arrival, where only the pass is fully illuminated with workstations behind bathed in warm directional light and the ever-present glow from the wood grill.

The wine list, curated with the same precision as the menu, highlights biodynamic and organic selections from boutique family-owned vineyards around the world, offering perfect pairings for each course. One of Vincent’s proudest innovations at Terre is the tea pairing menu, developed in collaboration with a tea sommelier from Taiwan. This unique non-alcoholic option further elevates the dining experience, offering guests a luxurious alternative to more traditional wine pairings.

Terre’s dedication to sustainability is reflected in every detail. The kitchen adopts a zero-waste philosophy, reusing and repurposing ingredients wherever possible. Locally crafted furniture and bespoke ceramics by Irish artisans further underscore Terre’s commitment to celebrating the region’s craftsmanship and natural beauty.  In just two years, Terre has garnered extraordinary acclaim, achieving its first Michelin star within six months of opening and a second star one year later. With its innovative approach, unparalleled service, and dedication to showcasing the best of Ireland’s culinary bounty, Terre offers an unforgettable gastronomic experience in the heart of County Cork’s historic Castlemartyr Resort.

Born in the small town of Luz Saint Sauveur, nestled in the French Pyrenees near the Spanish border, Vincent Crepel’s early years were shaped by the rugged natural beauty of his region.

Growing up in a family that celebrated food as the cornerstone of their gatherings, Vincent was introduced to the importance of ingredients from a very young age. His mother, of Italian descent from Florence and Cinque Terre in Tuscany, instilled in him a deep cultural connection to this and the art of sharing food with others. His memories of his grandmother’s kitchen, full of the smells of freshly made sauces, every surface brimming with homemade pasta, left a lasting impression on him. This love in each element of the preparation and the family excitement of eagerly coming together to eat was, in part, to instigate his future career path.

Uninspired by school, his parents knew Vincent’s destiny lay elsewhere, and he was sent to culinary school as a teenager. Amid the challenges of being the youngest student, he trained both in front of house and in the kitchen, where he found a passion for cooking. Encouraged by the structure and physical discipline of the kitchen routine, he worked towards his Bachelor Culinary Degree with assigned work experience placements each year.  As he honed his skills, he further understood the importance of local ingredients in creating the best dishes, and Vincent knew he had chosen his perfect career.

After graduation, his first real professional opportunity was in Spain’s Basque country as an apprentice in a small, family-run restaurant with a tight-knit team focused on produce-led dishes. A chance conversation with a regular guest there – who had contacts in Singapore, led to a three-year stint at BLU, the fine dining restaurant at the Shangri-La Hotel. Hugely exciting, this opened up a new world of ingredients and techniques that left a lasting impression on him, and ultimately, he attained the position of Sous Chef before returning to Europe.

From there, it was back to Spain in 2009, where he went straight to the home of Spain’s gastronomic royal family, 3 Michelin-starred Arzak in Donostia-San Sebastian. The experience proved to be a revelation, immersing him in a world of creativity, cutting-edge gastronomy and a style of management that would come to shape his own.

However, the pull of SE Asia was ever-present, and Vincent moved back to Singapore to work with Chef André Chiang – first at Jaan par André in the Swissotel Fairmont and then at Restaurant André in Chinatown. These years proved pivotal, as he developed a deep understanding and respect for the textures and cooking techniques of SE Asian ingredients, an influence that would become central to his cooking style. Vincent’s time in Singapore also allowed him to refine his leadership and management skills as a key member of the opening team at Restaurant André where he progressed to Sous Chef.

Switzerland followed Singapore, where Vincent sought new challenges again at three Michelin-starred level and the legendary Restaurant de l’Hôtel de Ville de Crissier, 15 minutes from Lausanne. Steeped in the finest classical French traditions, the restaurant contrasted sharply with his previous work but deepened his understanding and respect for the ultimate in French fine dining, balancing modernity and heritage.

In 2014, after years of international experience, Vincent returned to France and opened his own restaurant, Porte 12, in the 10^th Arrondissement in Paris. The restaurant was a personal expression of his culinary journey, blending French classics with Asian influences, and became a beloved part of the Paris dining scene. Porte 12 ran successfully for seven years, until its closure in 2019, a decision that was largely driven by Vincent’s desire for a new challenge.

Shortly after, the COVID-19 pandemic hit, providing him time to reflect and consider what the future would hold. He had kept in touch with Loh Lik Peng, a hotelier, restaurateur and CEO of “Unlisted Collection” since his time in Singapore. He offered Vincent the opportunity to lead the restaurant at the Castlemartyr Resort he owned in Ireland, just east of the city of Cork.

In the middle of winter 2020, Vincent took a monumental leap and moved to SW Ireland. The challenge was massive for him. As he acclimatised to the seasonal lack of daylight and wild weather, he began to develop a vision for a restaurant and its menus. As the country moved from season to season, he discovered Ireland for the first time, its people and its deep connection to the land. He took inspiration from its natural beauty, exceptional produce and strong cultural ties to food.

With a kitchen vastly larger than his former 13-square-meter space in Paris, Vincent found a sense of freedom and possibility that allowed him to explore his culinary vision in new ways.

Unrestrained by the regulations restricting open-fire cooking in the built-up cities he had previously worked in and surrounded by acres of inspiration from Castlemartyr’s gardens to the fields, forests and seas of County Cork, he eschewed the traditional French butter and pan technique, installed a fully adjustable vertical grill with pulley systems and began experimenting with smoke and cooking over wood flame. He approached the local Midleton Distillery to reuse its discarded barrels once its vintage whiskeys had been bottled, air drying the wood before using it to impart a smoky sweetness into his ingredients. He worked with local artists and artisans to create each piece of art, tableware and handmade furniture, including stools, chairs and tables.

Slowly, the restaurant came together, and in September 2022, Terre opened its doors.

Vincent’s style is a testament to his international experience, seamlessly blending classical French with SE Asian techniques and flavours, celebrating the bounty of Ireland’s land and seas. The foundation of his approach remains product-driven, respecting ingredients and his newfound reverence for local Irish produce. His team works closely with local farmers, fishers, and artisans, ensuring the restaurant supports the surrounding community while maintaining the highest culinary standards. The restaurant’s private garden, where they grow herbs, vegetables, and even lemongrass and ginger, is a direct reflection of Vincent’s commitment to sustainability and his desire to create a truly immersive experience for guests. His culinary vision, however, is not confined by borders, and he uses his sources from the finest suppliers across Europe and beyond if an ingredient is not available locally.

Just six months after opening, Terre was awarded its first Michelin star, a recognition of the precision, creativity, and passion that he and his team infused into the restaurant. In January 2024, Terre received its second Michelin star, marking the realisation of a lifelong dream for Vincent. Reflecting on this achievement, he expressed immense pride in his team and the journey they had shared, emphasising the collaborative effort and the importance of both local and international suppliers in shaping their menu.

Vincent’s ambitions for Terre are ever-expanding. While he has achieved significant recognition in a short time, his goal is to continue elevating the guest experience, refining every aspect of the restaurant to ensure it remains a haven for food lovers and gastronomes alike. Ultimately, Vincent’s vision for Terre is to establish the restaurant as a truly international culinary landmark and a destination in its own right.

His journey—from the Pyrenees to the Basque Country, from Singapore to Switzerland, Paris, and finally Ireland—has been one of a relentless pursuit of culinary excellence, marked by a deep respect for tradition and an unwavering commitment to innovation. As he continues to evolve both as a chef and a restaurateur, Vincent Crepel’s influence on the world of fine dining is only poised to grow further.

For a truly special occasion, we are also delighted to accommodate private parties & groups at Terre. Make your gathering exceptional with private dining in Terre. To enquire about a lunch or dinner reservation for a group and for a fully private buyout, please email info@terre.ie  or for a group accommodation package with dining in Terre, please contact our accommodation reservation team on reservations@castlemartyrresort.ie.