Merrion Hotel

The Merrion, one of Dublin’s most beloved five-star hotels, is just minutes from the city’s cultural and shopping districts. Known for its elegant design, outstanding service, and top-tier food and beverage, the hotel has long attracted discerning guests. Since opening, French chef Guillaume Lebrun has helmed Restaurant Patrick Guilbaud, one of Ireland’s two-Michelin-starred restaurants. Irish-born Ed Cooney has elevated The Cellar restaurant and oversees private dining, room service, and the hotel’s art-inspired afternoon tea.

A major renovation completed in 2017 raised the bar. The basement Cellar Restaurant was reimagined as a gastropub, while a new all-day dining venue, The Garden Room, opened overlooking the garden courtyard. This required a full kitchen overhaul, including a new ground-floor kitchen and a revamped basement space serving multiple outlets.

Kaneco installed bespoke Ambach System 900 suites. Each kitchen line is tailored for specific services with dedicated ovens, refrigeration, and a pastry area. The flow minimizes noise and traffic, and an intelligent ventilation system helps cut energy costs by 50%.

Originally planned in 2007 but delayed by the recession, the project faced logistical challenges—including an unexpected structural change that required a full redesign mid-project. Despite this, the hotel remained open throughout. Now, both Cooney and his team enjoy a space that’s efficient, elegant, and a pleasure to work in.