Two Michelin-Star Chef of Terre Restaurant Vincent Crepel - interview

When Loh Lik Peng, a hotelier, restaurateur and CEO of “Unlisted Collection” offered Chef Vincent Crepels the opportunity to lead the restaurant at the Castlemartyr Resort in Ireland, he established Terre, (just east of the city of Cork), creating a Michelin star destination just six months after its opening, in September 2022. In January 2024, Terre received its second Michelin star, that it retains today.

Vincent’s style is a testament to his international experience, seamlessly blending classical French with SE Asian techniques and flavours, that he mastered during early career in Singapore and where he met hotelier Peng.
Celebrating the bounty of Ireland’s land and seas  team works closely with local farmers, fishers, and artisans, ensuring the restaurant supports the surrounding community while maintaining the highest culinary standards, mixing from its private garden herbs, vegetables, and even lemongrass and ginger. 

In January 2024, Terre received its second Michelin star, and again in 2025.
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Terre has seen a rapid rise, earning two Michelin stars for the second consecutive year.
What made this possible?

Chef Vincent Crepels - Our success is built on a strong vision, discipline, and a deep
respect for the ingredients we work with. The cuisine at Terre blends Asian influences
with classical French techniques, always focusing on sourcing the best local produce
available. My time at Hôtel de Ville de Crissier in Switzerland was a defining
experience, shaping my approach to precision and excellence.
There, I learned the importance of attention to detail, respect for tradition, and
the constant drive to refine and elevate every dish. These values continue to guide our work
at Terre. Ireland has an incredible culinary scene, and I believe it’s ready to welcome its first
three-Michelin-starred restaurant. Our ambition is to contribute to that journey.

What role does the historic setting of Castlemartyr Resort play in the Terre
experience?

The surroundings at Castlemartyr bring a sense of elegance and timelessness to the dining
experience. Guests come here not just for the food, but for the atmosphere, the hospitality,
and the connection to the place itself. We aim to reflect that in our cooking—respecting
tradition while introducing fresh ideas and flavour's.
Switzerland had a similar impact on me. The stunning landscapes, crystal clear lakes, and
world-renowned craftsmanship, from its cuisine to its watchmaking industry, all reflect a
culture of excellence and precision. These are qualities I admire and strive to bring into the
experience at Terre, ensuring that every detail feels intentional and carefully considered.
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Being awarded two Michelin Stars puts Terre among Ireland’s most prestigious
restaurants. Does this lead to rivalry or collaboration among chefs?

Ireland’s culinary scene is evolving quickly, and I see more collaboration than rivalry. At this
level, there is always a drive to push boundaries, but the best chefs know that sharing ideas
and working together elevates the industry. My experiences in Switzerland, Singapore,
France, and Spain have shown me that great food cultures thrive when chefs inspire and
challenge each other. Ireland has incredible talent, and by exchanging knowledge and
experiences, we can continue to bring it to new heights.
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How did you choose to establish yourself in County Cork, and what is special about
your home region that people may not know?
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My journey has taken me through some of the best culinary destinations in the world, but
what drew me to Cork was the quality of the produce and the opportunity to create
something truly unique. Coming from the border of France and Spain, near the Pyrenees, I
grew up surrounded by incredible ingredients and a deep respect for seasonality. That same
connection to the land is something I see in Ireland. The producers here whether it’s
seafood, dairy, or vegetables have a level of craftsmanship that is truly world-class for some
of them. It’s an exciting place to be as a chef as the food culture it's shaping itself.
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What highlights do you have planned for the spring menu at Terre?

We are working on a beautiful lamb dish for spring, featuring a deep, rich jus made with
Tanguy black rice vinegar, finished with kelp oil. The dish will also include seasonal
asparagus, garden herbs, and vegetables, all carefully sourced from the best local
producers. As with all our meat and fish dishes, we cook over embers and charcoal, which
gives a delicate smokiness and depth of flavour that makes the dish truly special.
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All images courtesy of lotuslandagency.com
www.castlemartyrresort.ie/terre