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The Reverend John Francis Morton, minister of the parishes of St. Patrick’s Rock and Hore 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 be used as a Synod Hall for the Council of Cashel & Emily. It continued in use as a Synod Hall and harvest festival setting until 1950. Purchased by a Cashel businessman it was later sold in 1968 to the Hans Peter Matthia.
Hans Peter was born in Bad Kreuznach in Germany during the last days of World War 2. As an infant Hans was lucky to survive the war. Hans’ home and all his family’s possessions were destroyed in a bombing raid on Christmas day 1944. Hans grew up in a communal home with mostly women and children trying to get by. The women of the house were great cooks and improvisers. Due to necessity they only ate what they could grow or catch. This ignited the chef in Hans…from an early age he understood the importance of seasonality and hard work. Hans started his apprenticeship in a local hotel at the age of 15. Hans worked in some of Germany, Switzerland, France and Guernsey’s finest hotels. While working in Guernsey he fell for Irish girl Derry. The couple answered an advertisement for a job in the Cashel Palace. Hans worked there as head chef and Derry as head receptionist. After a few years at the Cashel Palace and having built up a strong, local following for his food, Hans & Derry at the ripe old age of 21 decided to open their first restaurant at Padraic O’Mathunas apothecary. After a year they purchased a disused old church beside the Rock of Cashel... Chez Hans was born. Hans was a very talented chef, gaining many awards including a Michelin star. Derry ran the front of house, her good humour and attention to detail shined throughout the decades!
Jason grew up in his father’s kitchen. Early memories of sitting in the corner of the kitchen are precious. Working throughout school holidays and weekends he knew the path he would follow. Jason traveled to London where he attended culinary college and worked under the heavy weights of the time, Marco Pierre White, The Roux Brothers, Pierre Koffman and Gordon Ramsay. Returning to Ireland as head chef in Marlfield House, a highlight was cooking for the families of Tom Hanks and Stephen Spielberg for one month during the filming 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 working with the most loyal team. Louise gave up a career in nursing and joined Chez Hans in 2004 to continue Derry’s legacy. Her natural warmth and care for people shines through daily. Together they continue Hans & Derry’s adventure.
