Crafting Culinary Excellence at the Heart of Belfast

With over 20 years of culinary expertise, Damian Tumilty brings exceptional talent and leadership to the Grand Central Hotel as Executive Head Chef. His impressive career and dedication to mentoring the next generation of chefs reflect his passion for elevating dining experiences in Belfast’s iconic 5-star hotel.

Starting his professional journey at 16, Chef Tumilty studied at Newry Catering College and completed an Advanced Diploma in Culinary Arts, where his hard work and dedication led to him working at Dublin’s Michelin-starred Peacock Alley. Returning to Northern Ireland, Damian continued to refine his craft at acclaimed restaurants including The Yellow Door (later The Oriel), Café Vaudeville, French Village, and Shu.

At the 5-star Grand Central Hotel, Chef Tumilty began successfully heading the premium restaurants within the property, the Seahorse Restaurant and the Grand Cafe. “I saw the job at the Grand Central advertised and I just went for it”, he recalls, “It was exciting, I knew it was something different. I used to go out for lunch with my parents on a Sunday and I always thought I would like to work in hotels. The busyness and the buzz, it really got to me.”

Chef Tumilty’s approach to cuisine emphasises local provenance, seasonality, and innovation, and is evident through the culinary experiences he creates for every guest. “Across Hastings Hotels, we’ve been working hard to change the cliché around food in hotels,” he says. “We’re a very food-driven group, passionate about working with handpicked local suppliers.”

Chef Tumilty’s is also deeply committed to reshaping perceptions of culinary careers and nurturing new talent in Northern Ireland. He co-developed an entry-level training programme for aspiring chefs alongside Hastings Hotels, emphasising innovation, creativity, and comprehensive kitchen experience.

“Northern Ireland has a rich heritage of cheffing talent, however, in recent years, fewer young people are choosing it as a career, and Hastings Hotels is on a mission to change that,” he shares. “Being a chef is demanding and not for the faint-hearted, but it’s hugely rewarding and provides limitless opportunities.”

Chef Tumilty’s people-centric approach to kitchen culture is evident in his mentoring success stories.

Through his culinary leadership, Chef Tumilty continues to elevate dining experiences at the Grand Central Hotel while inspiring the next generation of culinary talent.