Domini Kemp on building an empire

Award-winning chef, food writer and entrepreneur Domini Kemp is a well-known figure in the Irish food industry. She trained as a chef at Leith’s in London in 1996 and, in 1999, she opened the first Itsa on Abbey Street in Dublin with her sister, Peaches.

Since then, Domini and Peaches have expanded their empire to include five brands of restaurant, cafes and coffee shops across 12 locations, including Table Restaurant in Brown Thomas, Cork.

Domini took some time out of her busy schedule to chat to Go Wild about her busy career.

Can you briefly tell me a little bit about your businesses?

We started in 1999 (see www. itsa.ie) with just one small bagel store. We now run five brands of various restaurant cafes, wholefood health cafes and speciality coffee shops over 12 locations and have a large central production kitchen.

What inspired you to enter the food industry?

I was always drawn to cooking and I think you become addicted to the buzz and constant challenges. It’s one of the least boring industries and you meet great people. It’s also hugely rewarding despite the hard work and long hours.

Tell me a little bit about your working relationship with your sister, Peaches.

We are incredibly lucky that we’re both good at different things, have a really solid relationship that can survive the pressures of working together. There is also incredible trust that you must have with your business partner.

You wear many hats - chef, businesswoman, food writer which is your favourite and why?

I really love the way my job demands that I wear all those hats! I love each and every aspect of it and as I have matured, I now make the effort to get better at doing the things I don’t “love” doing!

I was always drawn to cooking and I think you become addicted to the buzz and constant challenges.

How do you feel the food industry has changed since you started out?

Competition is so tough but it drives us all to be better. The margins are very slim and that’s hard - especially during recessionary times. But it’s like fashion or anything else artistic. It’s constantly evolving and technology and science are combining to change techniques.

What food trends have come and gone that you really liked (or didn’t like)?

Cupcakes have been replaced with donuts… and I just don’t get it!

What do you feel are the challenges in the food industry today?

Same as always: managing, training and retaining great staff, managing customer expectations and remembering to manage your own stress levels!