Our Team

A Dining experience not to be missed

Our team is the heart and soul of the business and together we strive to offer the best in fine dining and comfort for our customers.

The restaurant prides itself on using the freshest ingredients sourced from local butchers, fishmongers, and farmers.

Restaurateur Kieran O’Halloran

The man behind Oar – Well known for the fantastic gastro pub cuisine in Kieran’s Kitchen at the Roadside Tavern in Lisdoonvarna.


This new venture sees him delivering a vision for rustic fine dining in the heart of Doolin.


Working closely with Head Chef Cezary Sodel, they have brought together decades of experience in the industry to create a menu that features the best of Co Clare produce.

Head Chef Cezary Sodel

Cezary Sodel came to Ireland in 2010 to work in Gregans Castle in Ballyvaughan. “I started in Gregans where I was lucky enough to work on every section.


I spent a winter in The Tannery in Dungarvan and enrolled in GMIIT in 2014. I’ve been working with Kieran since 2017 and in 2019 moved to the kitchen in Oar

Pastry Chef Elvis Panagiotis Tzialli

Elvis Panagiotis Tzialli he is originally from Albania but raised in Greece with 9 years of kitchen experience. “I ventured to Ireland in 2020 and found my passion as a pastry chef at Oar Restaurant and as the founder of GoldLeaf Pasty.


I thrive on creating innovative desserts, showcasing high-quality skills, and constantly experimenting with new culinary ideas.

I’m all about pushing culinary boundaries and delivering exceptional flavors.

Roxy Restaurant Manager

Roxanne also known as Roxy is our Restaurant Manager here at Oar, an attentive individual with over 15 years experience of customer service, she ensures a harmonious and memorable dining experience for our guests.


“I take pride in my role as restaurant manager and I’m dedicated to upload the reputation of our establishment as a destination of culinary excellence and service”, welcoming guests with a warm smile, anticipating their needs and ensuring their satisfaction is rewarding to me. I am grateful to play a part in creating a memorable dining experience for our guests here at Oar