Editors’ Note

Fergal O’Connell is the Chief Executive of Fitzwilliam Hospitality Group. Having held the position of General Manager at The Fitzwilliam Dublin since 2008, O’Connell leads the strategic direction and continued growth of the Fitzwilliam Hospitality Group’s portfolio, including The Fitzwilliam, Dublin and Belfast; Glovers Alley; Townhouse on the Green; Floritz; Cellar 22; and The Bailey Bar & Cafe. Bringing his extensive leadership experience within the Irish hospitality sector, O’Connell is widely recognized for his commitment to delivering exceptional guest experiences coupled with commercial growth.

Will you discuss your career journey?

I have spent more than three decades in hospitality, with much of that time in hotel management. Earlier in my career, I worked with Great Southern Hotels in Galway before I joined The Fitzwilliam Dublin in 2008, and over the past 18 years, I have had the opportunity to lead the hotel through considerable change and growth, including its recent renovation. My appointment as Chief Executive Officer in 2026 felt like a natural next step, and I now work with our teams across Dublin and Belfast to guide the strategic direction of the group, continue improving the guest experience, and support the long-term growth of the portfolio. I have also valued the opportunity to contribute to the industry through my work with the Irish Hotels Federation, Preferred Hotels & Resorts and Fáilte Ireland, working alongside other hospitality leaders and playing a part in the continued development of tourism in Ireland.

There have been many highlights and challenges during my career, from the financial crash in 2008 to the COVID-19 pandemic in 2020, and through these periods you learn a great deal about resilience, determination, and personal growth. Most important, though, is the team who you share and grow through these experiences with. I am very fortunate to have worked with many incredible people in my career, and none more so than the team I presently work with at Fitzwilliam Hospitality Group. They are so passionate about hospitality and about delivering exceptional experiences for our valued customers. They inspire me every day.

How do you describe Fitzwilliam Hospitality Group’s culture?

Our culture is very much people-led. We are an independently owned Irish hospitality group, and that gives us the freedom to be personal, responsive and true to who we are. We set high standards, but we also want our hotels and restaurants to feel warm, genuine and welcoming for our guests and for our colleagues. The best service comes from teams who feel trusted and empowered, so we encourage our team to bring their own personalities to their roles and take real ownership of the guest experience. At its heart, our culture is about looking after people and creating experiences that feel thoughtful, sincere, and distinctly Irish.

Will you highlight Fitzwilliam Hospitality Group’s portfolio, and where you see opportunities for growth?

Our portfolio brings together The Fitzwilliam hotels in Dublin and Belfast, alongside Townhouse on the Green and a collection of distinctive restaurants and bars, including Glovers Alley, Floritz, Cellar 22 and The Bailey Bar & Café. Each has its own personality, while sharing the same commitment to quality, personal service and genuine Irish hospitality. When we think about growth, we are also thinking about how the brands we have built can continue to evolve. Glovers Alley is a good example of that. Chef Adam Nevin is leading the restaurant into its next phase, with a reimagined space, new menus and a new team. His cooking is exceptional, but his ethos and leadership style were equally important to us. We are excited to support Adam and the team as they shape the next chapter of Glovers Alley and build upon its position within Dublin’s dining scene. Beyond the present of our portfolio, we are always excited where the next opportunity may arise to continue developing our hotels, restaurants, and overall brand.

Will you provide an overview of The Fitzwilliam Dublin?

The Fitzwilliam has been part of Dublin’s hospitality landscape since 1998, in an exceptional location at the top of Grafton Street overlooking St. Stephen’s Green. We are an independently owned Irish hotel with 139 guestrooms and suites. Although we are right in the heart of the city, the hotel has always felt quite intimate. Guests can walk out the door and immediately experience Dublin, then come back to somewhere that feels calm and welcoming. The recent renovation has been an important moment for us. We have completely reimagined the guestrooms, the public spaces and The Lounge, while continuing to build on the strength of our Michelin-starred restaurant, Glovers Alley. The hotel feels fresher, but it still feels like The Fitzwilliam. The welcome, the personal service and our connection to Dublin are as important to us as they have always been.

What can guests expect from The Fitzwilliam Dublin’s renovated rooms and suites?

We wanted to think carefully about how guests actually use the space, whether they are in Dublin for business, enjoying a weekend away or travelling with family. Each of the 139 guestrooms and suites has been redesigned, with thoughtful seating, rich materials and details that reference the hotel’s Art Deco character. Guests can choose a room overlooking our private courtyard or one facing St. Stephen’s Green, and some of the larger rooms include terraces overlooking the park. The Penthouse is the fullest expression of the new design. At nearly 2,000 square feet, it has a baby grand piano, a private bar, Italian furnishings and a personal butler. Across every room category, our aim was to create a space where guests can settle in, switch off after a day in the city, and feel at home.

How has The Fitzwilliam Dublin approached its restaurant/food and beverage offerings?

We have always seen food and beverage as an important part of the hotel experience, rather than something separate from it. The Lounge is designed to work throughout the day, whether someone is joining us for a casual meal, afternoon tea, a cocktail or a drink before the theatre. We wanted it to feel like a place guests could return to throughout their stay, rather than a room with only one purpose. Glovers Alley offers something quite different, with a more focused, Michelin-starred dining experience overlooking St. Stephen’s Green. Under Chef Adam Nevin, Glovers Alley is entering a new chapter and the emphasis will remain on local ingredients, strong classical technique and food with a clear sense of place. Together, we have considered every part of the experience, from the new menus and dining room to the team behind the service. Adam has an excellent technical foundation, but he also has the confidence to introduce unexpected ideas and give the food his own identity. The two venues have very different personalities, but both are built around excellent food, thoughtful service and making guests feel genuinely looked after.

Will you discuss The Fitzwilliam Dublin’s focus on offering personalized service and a customized guest experience?

For us, personalized service starts with paying attention. Every guest arrives with different plans, interests and expectations for their time in Dublin, so we don’t take a one-size-fits-all approach. Sometimes a guest will tell us exactly what they need, but often it is about the team picking up on the small details: why they are visiting, who they are visiting with, what they’re looking to enjoy. Our concierge team is a very important part of that. They know Dublin and will always do what they can to help, whether suggesting a place a guest may not have discovered on their own or arranging something more unusual, such as a tour of Dublin’s literary history, a trip out to the coast, or for larger parties, a group excursion with one of our partners, Orangeworks. That combination of local knowledge and genuine attentiveness allows us to give each guest a much more personal introduction to the city.

What advice do you offer to young people interested in building a career in the hospitality industry?

I received so much good advice early in my career that I wish I had listened to. However, I cannot overstate the importance of working for someone early in your career who believes in you. Someone who will give you the opportunities that maybe you aren’t completely qualified for, someone who will give you honest feedback when you need it and will support you when things aren’t going your way. This builds confidence and self-belief, a rare commodity at the start of your career. I would also advise people starting out to be resilient, determined, and relentless in the pursuit of their career objectives. Remain curious and be open to opportunities. No job is too small to learn from, particularly when you are starting out. Failure is okay, and in fact, it’s a good thing, so don’t be afraid of it. Own your mistakes, learn from them, and move on. Lastly and most importantly, never take a job based only on salary. Learn your craft, make mistakes, and be proud of your successes. The rest will come in time.