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Castlemartyr Resort in Cork has appointed chef Lewis Barker has been appointed executive chef at Terre, its two-Michelin-starred restaurant.
Barker succeeds chef Vincent Crepel and joins the team from Singapore, where he led Sommer as executive chef for four years. During his time in Asia, he built an international career working in acclaimed Michelin-starred kitchens including Vianney Massot, The Kitchen at Bacchanalia and Cure.
Barker described his cooking style as “classically rooted in French technique, modernised through local surroundings and flavours” shaped by his experiences in Asia. He became the youngest chef in Singapore to earn a Michelin star, achieving the accolade at 27 – just six months after Sommer opened.
Originally from Leeds, Barker began his culinary career at 15, working under chef Anthony Flynn at Anthony’s Restaurant. He later gained experience in Australia, working at Vue de Monde in Melbourne and Quay in Sydney, before relocating to Singapore.
Terre was awarded its first Michelin star in 2022, six months after opening, and gained a second in 2024, securing its place on the global fine dining map. Barker will now lead the restaurant through its next phase, aiming to maintain its high standards while introducing new influences.
Castlemartyr Resort owners Dr Stanley Quek and Peng Loh said Barker’s appointment followed an international search and that they are confident “he will further elevate Terre’s reputation”.
General manager Brendan Comerford said: “We are delighted to welcome Lewis Barker to Terre. In Singapore, he is well known for his innovation, precision and artistry, and we know he will bring his signature flair to Terre.
“His creativity will be underpinned by a deep respect for sourcing the finest, freshest ingredients. We are excited to see how Lewis leads the team at Terre as we embark on this exciting new chapter.”
Barker said: “I am excited at the challenge of leading Terre into the future and being situated in such a beautiful part of the world. My aim is to continue to preserve the ethos of Terre, and I look forward to building on that foundation alongside the talented team at Terre with a cuisine that celebrates Ireland’s incredible produce and culinary heritage.”
