Naas head chef talks cooking with high standards

Head Chef Georges Drakares at Roche’s Brasserie at The Forge Inn, Naas, tells Kildare Life about cooking with heart and high standards - and the little help he received from his grandmother along the way.

On any given evening at Roche’s Brasserie in Naas, the rhythm of service flows through the kitchen. Pans hiss, orders are called, flames briefly rise, and every member of the team plays their part. At the centre of it all is Head Chef Georges Drakares - calm, focused and completely at home.

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It is difficult to imagine now, but becoming a chef was never part of Georges’ original plan.

“To be completely honest, this path sort of found me,” he says. “I had other ambitions.”

The moment that changed everything came during an internship at the Holiday Inn in Zagreb. Georges still remembers stepping through the kitchen doors on his first day.

“I was instantly hit by the smells, the energy, the seriousness of it all. In that moment, I thought: okay… there’s something special happening here.”

That feeling would set him on a journey that has taken him through some of the finest kitchens in Ireland and beyond.

Like many chefs, Georges’ earliest connection with food began at home. At the time, he did not realise how much those experiences would influence him.

“When I was young, I didn’t think about cooking as a career,” he reflects. “But looking back, my grandmother was my first real influence.”

Although she had no professional training, Georges believes her natural ability in the kitchen was something special.

“Her pastries, her desserts - everything she made was incredible. Visiting her house was pure joy. You always knew something amazing was coming out of the kitchen.”

It was only after entering professional kitchens that cooking transformed from a childhood memory into a true calling.

“Once I started my internship, everything became real. The discipline, the structure, the standards - that’s when it changed.”

For Georges, the greatest lesson he learned early in his career was simple.

“Discipline. Without a doubt.”

To him, discipline is about far more than organisation. It is about attitude, learning and respect.

“Don’t be late. Stay organised. Work clean. And most importantly - learn, learn, learn. Watch the chefs around you. Pay attention to how they move and think. Never be afraid to ask questions.”

It is advice he now shares with younger chefs beginning their own journeys.

“Love and passion for food are essential, but a great chef also needs patience, understanding and a willingness to share knowledge.”

Throughout his career, Georges has worked alongside chefs who impressed him not only through their ability, but through their leadership.

“They were strong leaders and even better teachers.”

Professional kitchens are famous for their pressure, but Georges has developed a reputation for keeping his composure when things get intense.

“I’ve always been proud of my sauces,” he says with a smile, “but more than that, I’d say it’s my ability to stay calm and work well under pressure.”

Experience, he says, teaches chefs how to find their rhythm.

“When things are at their busiest, I get into what I call ‘the zone’. I focus on the orders, keep the flow moving, and try to enjoy it.”

For Georges, the demanding nature of restaurant life is part of the attraction.

“Yes, the work is hard and stressful - but we choose it. Most of us love the buzz, the intensity, the feeling of seeing people genuinely happy at the table.”

That sense of satisfaction is what keeps many chefs returning to the kitchen day after day.

“It’s not all grim. It can be incredibly rewarding.”

When it comes to food trends, Georges has strong opinions. He is not a fan of ingredients that distract from the dish itself.

“Truffle oil. I really can’t stand it. And gold leaf - I’ve never felt it adds anything to food.”

Instead, he champions humble ingredients that can deliver exceptional flavour.

“Cabbage,” he says. “There’s so much you can do with it.”

He is also passionate about blue fish, including fresh sardines and anchovies.

“Incredibly tasty. Incredibly healthy. They deserve more attention.”

Since moving to Ireland, Georges has worked with several respected figures in the hospitality industry who have helped shape his career.

“A huge inspiration for me early on was Brian Fallon - my first boss when I came to Ireland, and the reason I’m here today.”

He also recalls working with Michelin-starred chef Mickael Viljanen during the Covid lockdown.

“I had the absolute joy of working with him. There really are no words to describe him.”

Closer to home, Georges admires Jono Murphy of Sam and Harry’s Café in Newbridge for his dedication to the craft.

“His genuine love and passion for the craft is inspiring.”

He also highlights his experiences at Mount Juliet Estate with Tom Comerford and Bruno Lazicki, praising their knowledge, standards and precision.

And he reserves special praise for his current boss Gerard Roche.

“A man with an incredible heart and drive, who truly gives back to the community. People like that are rare in this industry.”

For Georges, true success in hospitality is not just about awards or recognition - it is about generosity, mentorship and integrity.

One change he would like to see across the industry is better staffing levels.

“Too many kitchens run on the absolute minimum number of people.”

He believes having enough staff is not only important for service, but also for the wellbeing of those working in demanding environments.

Despite the pressures of the job, Georges still enjoys life’s simple comforts after a busy service.

“Pizza from my local pizzeria,” he laughs. “Or McDonald’s.”

Even head chefs need comfort food.

And if that life-changing day in Zagreb had never happened?

“Dentistry,” he says without hesitation. “No joke.”