The Heritage Hotel & Spa Names Marek Zboril as New Head Chef

The Heritage Hotel & Spa in Killenard, Co Laois, has appointed Marek Zboril as its new head chef, adding extensive hospitality experience to the culinary leadership of the four-star resort.

Seasoned Chef Joins Leading Laois Resort

Publicly available information indicates that The Heritage Hotel & Spa has named Marek Zboril as head chef, a role that will see him oversee the hotel’s main restaurant operations and broader food offering. The appointment strengthens the culinary credentials of the property, which is part of the FBD Hotels & Resorts portfolio and already established as a leisure, spa and golf destination in the Irish midlands.

The Heritage, located in the village of Killenard just off the M7, has invested significantly in its facilities in recent years, seeking to attract both domestic and international guests interested in high-quality dining alongside spa and golf experiences. The arrival of a new head chef with a strong track record in Irish hospitality is viewed as an important step in sustaining that strategy and keeping pace with elevated expectations around food in upscale rural hotels.

Reports indicate that Zboril brings more than 15 years of experience in Irish hospitality, having worked across a number of well-regarded properties before taking up the role in Laois. His background in hotel kitchens rather than standalone restaurants is expected to be an asset in managing the diverse food and beverage requirements of a busy resort environment.

Culinary Background Grounded in Irish Hospitality

Information available from professional and industry profiles shows that Marek Zboril has built his career within Ireland’s hotel sector, progressing through kitchen roles into senior leadership. His experience is understood to span both fine dining and high-volume hotel operations, combining menu development with the practical demands of banqueting, events and all-day dining services.

Prior roles for Zboril in notable Irish properties, including work within luxury resort settings, have exposed him to a broad range of culinary styles and guest expectations. This background is likely to influence his approach at The Heritage, where the kitchen must cater to everything from spa guests seeking light, health-focused dishes to golfers and leisure visitors looking for heartier, occasion-focused dining.

The chef’s track record in multi-outlet operations is seen as particularly relevant for The Heritage, which offers a mix of formal and casual dining, as well as menus designed for weddings, conferences and special events. Managing consistency across these outlets, while retaining a sense of place and culinary identity, is expected to be a core part of his remit.

Strengthening a Resort Already Recognised for Its Food

The Heritage has been steadily raising its culinary profile in recent years, with recognition at regional restaurant awards highlighting the property’s progress in contemporary Irish cooking. Published coverage of those accolades has noted an emphasis on Irish ingredients and a drive to refine the hotel’s gastronomic offering beyond traditional resort fare.

The appointment of a new head chef aligns with that trajectory, as the resort continues to position itself as a dining destination within Co Laois and the wider Leinster region. For local diners, the move adds fresh interest to the hotel’s restaurant scene, while for overnight guests it reinforces the message that food is a central part of the overall experience.

Industry observers note that Irish regional hotels have increasingly focused on food-led differentiation, using modern Irish cuisine and local sourcing to stand out in a competitive domestic market. Zboril’s arrival at The Heritage fits this broader pattern, with the hotel signaling that culinary standards and menu evolution remain central to its brand.

Focus on Seasonality and Local Producers

According to appointment announcements and related coverage, The Heritage has highlighted a continued commitment to seasonal menus and locally sourced ingredients under its new head chef. The Laois countryside provides access to producers of meat, dairy and vegetables, while the wider Leinster area offers additional artisan suppliers that can support premium, traceable menus.

Industry reporting on The Heritage’s food philosophy in recent years has pointed to close relationships with Irish producers and a willingness to showcase regional specialities. Zboril is expected to build on that foundation by refining menus in line with the seasons, an approach that resonates with current trends in Irish hospitality, where guests increasingly look for provenance and sustainability on the plate.

The emphasis on local sourcing also complements Ireland’s wider tourism narrative, which often promotes food experiences as a way for visitors to connect with rural communities. For The Heritage, having a head chef with substantial experience in the Irish hotel sector is seen as an advantage in navigating supply chains, managing costs and maintaining consistency while still prioritising regional ingredients.

Enhancing Guest Experience Across the Property

The role of head chef at a resort such as The Heritage extends beyond the main restaurant, touching everything from breakfast service and afternoon tea to spa-day dining and in-room options. Public information about the property highlights its mix of leisure, spa and golf facilities, meaning that food quality is interwoven with nearly every part of the guest journey.

Under Zboril’s leadership, the kitchen team will be tasked with delivering menus that can meet the needs of conference delegates, wedding parties and weekend leisure guests alike. Balancing creativity with reliability will be essential, particularly for large events where the hotel’s reputation often hinges on both service and food quality.

The appointment signals that The Heritage is continuing to invest in its culinary operations at a time when Irish hotels are competing strongly on food and beverage standards. For travellers considering a stay in Co Laois, the addition of an experienced head chef is likely to be viewed as a positive development, reinforcing the hotel’s status as a full-service destination where dining plays a central role in the overall resort experience.