Michael is head chef of The Oak Room at Adare Manor in Co. Limerick, one of only 21 Michelin star restaurants in Ireland. Since the restaurant earned its first star in 2019, it has retained the accolade every year under Michael’s leadership.
Originally from Devon, Michael moved to Ireland in 2015 to take up the head chef position at Ballyfin in Co. Laois. He previously worked as sous chef to Michael Caines at Gidleigh Park, where he learned the precision and consistency that now define his cooking.
Diagnosed with Type 1 diabetes at the age of 23, Michael initially found it difficult to manage his condition alongside the pressures of a professional kitchen.
“I panicked and thought I would never be able to cook professionally again or reach my goal of becoming a Michelin star chef,” he recalls.
Over the past 18 months, the use of an insulin pump and continuous glucose monitoring has allowed Michael to manage his Type 1 diabetes much more effectively. He also maintains an active lifestyle, playing golf, football and tag rugby, swimming regularly and following a structured gym routine.
At The Oak Room, he and his team serve a six-course tasting menu that changes weekly, reflecting seasonal ingredients and diner favourites. Dishes such as venison, scallops, cod and a chocolate tart with roasted vanilla ice cream appear and disappear depending on availability and feedback.
“Retaining a Michelin star is about consistency,” Michael explains. “There is no room for error. Every plate has to be perfect every time.”
Michael prefers to be known simply for his craft.
“I do not want to be defined as the diabetes chef. I want to be known as Mike Tweedie, a chef who has worked hard to earn his stripes. I am here because of my ability to cook.”
