Naas chef reveals his go-to meal after a long shift

On any given evening at Roche's Brasserie in Naas, the rhythm of service hums through the kitchen. Pans hiss, orders are called, flames flare briefly into life. At the centre of it all stands Head Chef Georges Drakares - calm, focused, and very much in his element.

It’s hard to imagine now, but becoming a chef was never part of his grand plan.

“To be completely honest, this path sort of found me,” he said. “I had other ambitions.”

The turning point came during his internship at the Holiday Inn in Zagreb. He still remembers walking through the back door of the kitchen on his first day.

“I was instantly hit by the smells, the energy, the seriousness of it all. In that moment, I thought: okay… there’s something special happening here.”

That spark - something intangible yet undeniable - would shape the course of his life.

Like many chefs, Georges’ earliest culinary memories are rooted in home, though he didn’t recognise their significance at the time.

“When I was young, I didn’t think about cooking as a career,” he reflects. “But looking back, my grandmother was my first real influence.”

She wasn’t professionally trained, but in his eyes she didn’t need to be.

“Her pastries, her desserts - everything she made was incredible. Visiting her house was pure joy. You always knew something amazing was coming out of the kitchen.”

It wasn’t until he stepped into a professional kitchen, however, that cooking shifted from comfort to calling.

“Once I started my internship, everything became real. The discipline, the structure, the standards - that’s when it changed.”

Ask Georges about the most important lesson he learned early on and he doesn’t hesitate.

“Discipline. Without a doubt.”

For him, discipline goes beyond punctuality or tidy chopping boards. It’s a mindset.

“Don’t be late. Stay organised. Work clean. And most importantly - learn, learn, learn. Watch the chefs around you. Pay attention to how they move and think. Never be afraid to ask questions.”

It’s advice he now passes on to younger chefs coming up through the ranks.

Love and passion for food, he said, are essential - but they are not enough.

“A great chef also needs patience, understanding and a willingness to share knowledge.”

Throughout his career, Georges has worked with chefs who left a lasting impression not only because of their skill, but because of their leadership.

‘’They were strong leaders and even better teachers.”

Professional kitchens are notoriously intense. Services can turn in seconds; pressure builds fast.

Yet Georges is known for staying steady when the heat is highest.

“I’ve always been proud of my sauces,” he admits with a smile, “but more than that, I’d say it’s my ability to stay calm and work well under pressure.”

Experience, he said, teaches you how to find your rhythm.

“When things are at their busiest, I get into what I call ‘the zone.’ I focus on the orders, keep the flow moving, and try to enjoy it. That part comes easily when you truly love the job.”

That love is evident in the way he speaks about restaurant life. While outsiders often focus on the stress, he sees something else entirely.

“Yes, the work is hard and stressful - but we choose it. Most of us love the buzz, the intensity, the feeling of seeing people genuinely happy at the table.”

There is a quiet satisfaction in knowing a meal has made someone’s day.

“It’s not all grim,” he said. “It can be incredibly rewarding.”

Chefs are rarely shy about their views on food trends, and Georges is no exception.

When asked about overrated ingredients, he answers instantly.

“Truffle oil. I really can’t stand it. And gold leaf - I’ve never felt it adds anything to food.”

On the flip side, he believes some of the most versatile ingredients are often overlooked.

“Cabbage,” he said firmly. “There’s so much you can do with it.”

He’s equally enthusiastic about blue fish - fresh sardines and anchovies.

“Incredibly tasty. Incredibly healthy. They deserve more attention.”

It’s a philosophy that aligns with his broader approach: respect the ingredient, don’t overcomplicate it, and let flavour lead.

Since moving to Ireland, Georges has worked alongside some of the country’s most respected names - experiences that have shaped both his cooking and his outlook.

“A huge inspiration for me early on was Brian Fallon - my first boss when I came to Ireland, and the reason I’m here today.”

Fallon’s knowledge of hospitality and his approach to it left a deep mark.

He also speaks with admiration about Mickael Viljanen of Chapter One.

“I had the absolute joy of working with him during the Covid lockdown. There really are no words to describe him.”

Closer to home in Kildare, Georges draws inspiration from peers like Jono Murphy of Sam and Harry’s Café in Newbridge.

“His genuine love and passion for the craft is inspiring.”

He recalls his time at Mount Juliet Estate working with Tom Comerford, a chef of “immense experience and knowledge,” and Bruno Lazicki, executive sous chef, whose “standards and precision are on another level.”

And then there’s his boss Gerard Roche.

“A man with an incredible heart and drive, who truly gives back to the community. People like that are rare in this industry.”

For Georges, greatness in hospitality is measured not only in Michelin stars or accolades, but in generosity, mentorship and integrity.

If there is one thing he would alter about the modern kitchen, it is staffing.

‘’‘Too many kitchens run on the absolute minimum number of people,” he said.

In an industry already known for long hours and high pressure, under-staffing only compounds the strain. It’s an issue he feels strongly about — not just for efficiency, but for wellbeing.

Despite the demands of the job, Georges still finds room for simple pleasures.

After a long service?

“Pizza from my local pizzeria,” he laughed. “Or MacDonald’s.”

Even head chefs need comfort food.

And if that first day in Zagreb had never happened?

“Dentistry,” he said, without hesitation. “No joke!”