Alan Keaney has been appointed as the new Executive Sous Chef at the five-star Aghadoe Heights Hotel and Spa.

His arrival coincides with new dining initiatives at the hotel, which are designed to highlight local Kerry produce.
Originally from Leitrim, Keaney brings 25 years of culinary experience, including training in three one-star Michelin restaurants and five five-star hotels.
He most recently worked as a Sous Chef at the Michelin-starred Chestnut Restaurant in Cork. Keaney's career began in his hometown of Manorhamilton, where he developed an interest in the hospitality industry.
He is a graduate of the National Tourism College in Killybegs and has worked in top kitchens in Ireland and Scotland.
His experience includes working as Chef de Partie at Michael Deane’s Restaurant in Belfast and Number One Restaurant at the Balmoral Hotel, both of which held a Michelin star during his time there.
Speaking about his new role, Alan Keaney said he was "delighted to join the prestigious culinary team" and that he had long admired the "innovation and creativity of Cedric Bottarlini and his team."
He added that his cuisine is "mostly classical with modern interpretation and techniques" and that he looks forward to using local produce to create new dishes.
The hotel’s dining options are evolving with Keaney's appointment. The new Lounge Menu features locally sourced ingredients, and the Lake Room Restaurant has introduced seasonal dishes. The hotel has also launched Plataí Beaga – Kerry Tapas, served on the terrace on Friday and Saturday evenings.
A new family-friendly initiative allows children under 12 to eat for free from a new menu when two adults order from the Heights Lounge Sunday Lunch menu.