Dundalk IT graduate named head chef at Powerscourt Hotel

Eli Phuoc Le, a graduate of DkIT’s Culinary Arts programme, has recently been appointed head chef at the five-star Powerscourt Hotel and Spa.

After graduating from Dundalk IT in 2021, Eli’s culinary talents were quickly noticed.  His career began at Ashford Castle and has also included positions at One Pico, a Michelin Guide-listed restaurant and Restaurant Patrick Guilbaud, a two-Michelin-starred establishment, prior to commencing his current role as head chef at Powerscourt.

A chef in the making since a young age, Eli discovered his passion for cooking, growing up in Haiphong, a bustling Vietnamese port city known for its fresh seafood, here he often helped his father in the kitchen. 

Knowing what career path he wanted to follow straight off the bat, Eli came to Ireland directly after finishing high school in Vietnam. He chose Dundalk as it was a welcome alternative to a bustling big city, something he felt would help him focus on his studies. Another major factor that drew him to DkIT was seeing how the Culinary Arts lecturers had successfully mentored several prize-winning students in prestigious cooking competitions.

Having studied from 2018-2021, Eli found the Bachelor of Culinary Arts course “very well balanced between practical and theoretical learning.” The placement opportunities were also an invaluable part of the course, with students being sent to 5-star hotels or Michelin-starred restaurants to hone their culinary skills. The theory side, including law, accounting, food hygiene, and food trends, have also proven hugely beneficial in his career success to-date.

What stands out most for Eli is the unwavering support he received from his lecturers. He acknowledges Alan McCabe and Michael McNamara in particular for mentoring him through countless competitions and always being there with guidance and encouragement.

Eli credits the Culinary Arts Team for encouraging him to believe in his talent and push himself out of his comfort zone in various situations; “They were more than just teachers, they became lifelong mentors. Even after graduation, we’ve stayed in touch, and they continue to support me because they genuinely want their students to succeed.”

Having such a great support network was particularly beneficial for Eli being so far away from his family and friends. He speaks with gratitude about his classmates who helped him with the course work, language and other challenges that presented being almost 10,000kms from home. “Without the support of my classmates and lecturers, I wouldn’t be where I am today— the culinary industry is small, and we always look out for each other,” Eli said.

The opportunities to enter culinary competitions also kept Eli constantly on his toes, and played a huge role in shaping his career.  These competitions gave him far more than trophies: “they aren’t just about winning titles,” Eli reflects “they’re also about gaining experience, learning from other competitors, and showing recruiters that you are serious and passionate about cooking.”

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Being announced as a winner at the CATEX Irish Culinary Competition and then being selected to lead the Irish Junior team for the Culinary World Cup was what Eli described as “one of the best journeys of my life.” Along the way, he built a global network, picking up tips and valuable expertise as he went.

Although there’s no denying that a career as a chef is demanding, Eli encourages anyone with a passion for cooking to take the leap provided they’re ready to put in the hard graft, hone essential skills, and build valuable connections in the industry. 

His words of advice to aspiring chefs are simple: “Work hard and never stop asking questions. Don’t just rely on what you learn in class, read a lot of cookbooks, because knowledge is everything in this industry. If you get the chance to compete, go for it. Aim to work in Michelin-starred restaurants or 5-star hotels. If you want to be the best, you need to work with the best. And always keep expanding your network — it will open doors you never expected.”