A barbecue restaurant but not as you know it...
The idea behind Asador is simple, take the best meats our fields have to offer, the freshest seafood our seas can provide and cook this great produce over our bespoke 7 foot ASADOR or Grill. Theatre is our signature - cooking world renowned barbecue dishes in our open kitchen. Paying heed to seasonality and sustainability, our chefs source only the finest ingredients and cook them over fires of oak, apple and lump wood charcoal.
ASADOR restaurant is bringing a new approach to cooking in the capital. The concept is simple, a barbecue restaurant but not as you know it. Simple ingredients will be transformed, releasing hidden flavours as the fire evolves. It is all about the balance of flames, flavour and food, cooking modern cuisine using ancient methods.
Smell the food and feel the heat from the bespoke asador. Watch the chefs in the open kitchen, see the flames and smoke embrace the freshest Irish produce. This grill forms the living, breathing heart of the restaurant. ASADOR is set to be one of the most sensory and satisfying dining experiences in the city.
Our kitchen is run by Head Chef Josef Cervenka and Senior Sous Chef Florin Vasilache. Both Josef and Florin have a strong pedigree in Michelin starred restaurants in Dublin and abroad. They have brought a wealth of experience to ASADOR and ensure that attention to detail and excellence in food delivery is to the forefront of what we do. The particular skillset of cooking with fire has been honed and developed by Josef and Florin and they have built a great kitchen team who share their love and passion for all things BBQ.
Our front of house team is headed by Restaurant Manager Drazen Krstinic. Drazen has worked in the hospitality sector for over 20 years and he ensures that our guests receive more than just functional service, focusing on the experience each and every patron has.
We are looking for experienced catering professionals to join both our kitchen and front of house teams. Talent should have a strong command of the English language and be able to operate in a very busy restaurant environment.
We want people that provide more than just basic service, our guests need to be made feel special every time they choose to dine with us. Knowledge of wine is welcome but not essential
We provide staff meals and uniforms for all our talent. There is also a company pension plan in place. We also provide a good culture in which to work where every member of the team is valued and appreciated for what they contribute to the success of ASADOR.