About The Oak Room
The style of cuisine is modern Irish and the restaurant prides itself on using fresh produce in season; most of which is sourced locally. One of the main aims of The Oak Room is to give quality food and service at a reasonable price. We also offer an outdoor catering service where we deliver to your desired location.
Norbert Neylon is the Chef proprietor of The Oak Room Restaurant.
Norbert trained and worked at Dromoland Castle in Co. Clare for three years. He then moved to Dublin to work with Kevin Thornton of the famed Thorntons Restaurant. Kevin Thornton quickly recognised Norbert’s skills and promoted him to Sous Chef of his prestigious restaurant.
Continuing his career Norbert was voted the Baileys Eurotoque Young Chef of the year in 1997. Norbert decided to leave Dublin and took-up the position as Head Chef at the Dunraven Arms Hotel in Adare County Limerick where he stayed for two years before moving to London.
In June 2001 Norbert moved to Cavan and opened the Oak Room Restaurant in the Cavan Crystal Heritage centre. Here he ran a very successful restaurant until it was destroyed by fire in November 2003.
In March 2006 The Oak Room Restaurant located in Cavan Town was launched.
Head Chef at The Oak Room
Joe began his career in il Vignardo as a commis chef.
In November 2010 he moved to Dax Restaurant on Pembroke Street as a chef de parti under head chef Conor Dempsey. After over a year in Dax Joe moved to Aqua in Howth as a senior chef de parti.
In 2014 he went to work in the well know Pichet Restaurant on College Street under head chef Stephen Gibson.
Joe also worked in The Green Hen on Exchequer Street and The Old School House in Swords before moving to Cavan in March 2017 as Sous chef in The Oak Room.
Joe was promoted to head chef in January 2018.