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The Reverend John Francis Morton, minister of the parishes of St. Patrick’s Rock and Hoar Abbey and preacher of the cathedral in the city of Cashel erected this buildling as a public lecture Hall in 1861. He secured a lease for 1,000 years at a rent of one old shilling per year if demanded. In 1902, after Morton’s death, the building was vested in the Diocesan trustees to beused as a synod Hall for the Council Of the Cashel & Emily. It continued in use as a synod Hall and Harvest festival setting until 1950 when it was purchased by a Cashel businessman who held it until he sold it on in 1968 to the Hans Peter Matthia.
Hans Peter was born in a small town called Bad Kreuznach in Germany. Post war times, his mother and elder women of the community ignited the chef in Hans. He travelled to Sweden and learned the art of patisserie and also worked in Guernsey where he metIrish girl Derry. They answered an advertisement for a job in the Cashel Palace. Hans worked there as head chef and after a year branched out on his own starting in the premises of O’Mathunas apothecary. After gaining a strong local following Hans & Derry saved up and bought the synod hall that is now Chez Hans.
Jason grew up in his father’s kitchen. Early memories of sitting in an armchair in the corner of the kitchen are precious. Working throughout school holidays and weekend he knew the path he would follow. After his leaving cert Jason travelled to London where he attended culinary college and worked under the greats such as Marco Perre White, The Roux Brothers and Gordon Ramsey. After returning to Ireland he was headchef in Marlfield House, cooking for celebrities like Tom Hanks, Stephen Spielberg near the set of Saving Private Ryan! Returning to work alongside his father was Jason’s biggest step. Carrying on the legacy of Chez Hans. Constantly improving and constantly working with the most loyal team! Louise joined the team in 2004. An A&E nurse, her warmth and care for people shines through daily. Together they continue Hans & Derry’s adventure.
