Steven McNamara pours his passion for food into new role as head chef at Clonmel restaurant

Steven McNamara is the new head chef at the trendy Bodega 1830 restaurant and wine bar in the heart of Clonmel and is busy putting his own stamp on the eatery’s eclectic menu of tapas dishes.

The native of Old Spa Road in Clonmel returned to the European style restaurant located in the historic Richmond Mill on Emmet Street at the end of August after working two years as head chef of Fota Restaurant at the five-star Fota Island Resort Hotel in Cork.

He is excited to be back at Bodega 1830 and playing a key role in growing its reputation.

“There is nowhere like this in Clonmel. There is a great vibe here and I want to match the food with that vibe,” said Steven.

He was Bodega 1830’s first head chef when it was opened in October 2022 by businessmen Paul Lucey and Michael Maher, who invested €700,000 in transforming the 19th century stone building, that once housed the town’s Museum of Transport, into a fashionable restaurant. He led the restaurant’s kitchen through most of its hectic first year as Clonmel’s hottest new gourmet experience.

Steven moved to Fota Island Resort Hotel to gain more experience and was quickly promoted from senior sous chef to head chef where he had great freedom in developing his own style of dishes and menu.

Steven McNamara at work in the kitchen of Bodega 1830 tapas restaurant and wine bar in Clonmel. Picture John D. Kelly

Steven says he has returned to Bodega 1830 partly because it’s a much better fit for his family life as the father of two young children and because it offers him that same kind of freedom to infuse the menu with his own personal style.

He is heavily influenced by French, Spanish and Italian cooking and is striving to bring a fusion of those influences to the menu of Bodega 1830.

The Clonmel man and his staff prepare the restaurant’s tapas dishes fresh every day where possible and he is looking to use more local produce as ingredients.

The needs of the customer are always foremost in his mind.

“I have to remember the customer is coming in to spend money. You must give them value for money and great taste.”

Steven became a chef more by accident than design. He started his working life in the former SuperValu store in Clonmel’s Market Place just a stone’s throw from Bodega 1830. He worked in the supermarket’s fruit and vegetables and butchery sections.

About 12 years ago, he took the fateful decision to take up an offer of work in the kitchen of Brasserie Sixty6 on Dublin’s South Great George’s Street.

He started off there as a commis chef, learning the trade from the ground up and loved the adrenaline rush he got working in a busy restaurant kitchen.

“I never went to culinary school. I learned just on the job, which I found is better. School is different to a professional kitchen.”

He was in his early 20s at the time and immersed himself in developing his cheffing skills and passion for food.

Following stints working at The Morrison in Dublin city centre, Jamie’s Italian Restaurant at Dundrum Shopping Centre and the Talbot Hotel in Stillorgan, he moved back to Tipperary with his partner Cliodhna Flynn before the Covid pandemic. He worked at the five-star Lyrath Estate Hotel in Kilkenny, commuting between there and his new home in Ardfinnan, before being headhunted to work at the new Bodega 1830.

The restaurant’s co-owner Paul Lucey from Thomas Street in Clonmel, says it’s great to have Steven back as their head chef with the added experience of leading a five-star hotel restaurant behind him.

“Steven is such a talented chef and is so passionate about food. I think he is going to be fantastic.”

For more information on Bodega 1830 log onto www.bodega1830.com

A section of the stylish dinning room at Bodega 1830 restaurant and wine bar in the historic Richmond Mill building on Clonmel's Emmet Street. Picture John D. Kelly 

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