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Enda McEvoy – LOAM


Enda McEvoy was born and raised in Virginia, County Cavan, where his parents had a farm, post office and grocery shop. He had his first kitchen job in Germany at age 17, as kitchen porter. Later he returned to Ireland and studied English and Sociology at NUI Maynooth. Eventually, he decided to make cooking his career. As with most chefs, McEvoy travelled far and wide to learn and train and he worked in Australia, Spain, Germany and the United Kingdom before returning to Galway. Here he worked at Nimmo’s Restaurant and Sheridan’s on the Docks, before moving on to Noma in Denmark. While working there, he was approached by JP McMahon and Drigín Gaffey, to come to open and work in their new restaurant Aniar. Enda achieved a Michelin star for Aniar in 2013 after 14 months open.

After working in Aniar for 2 years Enda moved on to open Loam restaurant with his wife Sinead Meacle in November 2014, where they achieved 1 Michelin star within the first year. In May 2019, they took the top accolade at the prestigious Restaurants Association of Ireland Awards when Loam was voted ‘Best Restaurant in Ireland 2019′. At Loam – meaning ‘rich, fertile soil’ – the focus is on modern ambitious cooking rooted in tradition. Seasonally driven, Loam works very closely with local farmers and producers, many of whom are close friends, to get the products they need to reflect and capture the feeling and magic of the West of Ireland.

During the academic period 20/21 in NUI Galway Enda returned to study for an MSc in Climate Change, Agriculture and Food Security focusing on food smart cities and cities’ impact on climate change and potential for changing existing food systems.

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