‘Food is my life, and I love cooking deeply’
Donna Ahern caught up with professional chef and DJ Marcus O’Laoire to talk to him about his role as a Tesco brand ambassador
Print24 April 2026
Marcus O’Laoire is a professional chef and DJ offering a fresh perspective on food culture and consumer trends in Ireland. Known for his bold, accessible cooking style and energetic personality, O’Laoire has built a strong social media presence, becoming a go-to creator for trending recipe content.
He regularly contributes to a range of events like The Big Grill, Taste of Dublin, and WellFest, where he brings his mix of culinary talent, entertainment experience, and on-stage energy to diverse audiences. Alongside Dr. Aisling Farrell and Eunice Power he was recently enlisted as a Tesco brand ambassador.
Q: As a chef and food writer, how does Tesco’s platform “It’s Not A Little Thing, It’s Everything” resonate with your own approach to food and cooking at home?
A: As a chef and food writer, the idea of “It’s Not A Little Thing, It’s Everything” really speaks to me. When you start thinking about your cooking as a whole, and your approach to putting food on the table as a whole, it becomes less about making one thing special. It is about putting a little bit of effort into many different elements.
That is where the real pleasure in food comes from. It is not about big occasions or making something feel overly special. It is about making small changes across everything to improve what you are eating, how you are eating it, how you are cooking, and why you are cooking it.
Q: Tesco’s research highlights a shift in how different generations think about food. From your perspective, what exciting changes are you seeing in how people in Ireland are cooking and eating today?
A: I think there has been a significant shift in how people in Ireland cook and eat at home. More people are cooking at home rather than going out, and the joy of home cooking has become far more commonplace than it was ten or fifteen years ago.
People are watching shows such as Master Chef and consuming a huge amount of food content online. One of the few positive outcomes of COVID, when everyone was making banana bread, beef Wellington, and barbacoa tacos, is that it sparked a genuine interest in spending time in the kitchen. People have realised that they can put something excellent on the table themselves and take a great deal of satisfaction from it.
Q: In your role as a Tesco food ambassador, how do you hope to inspire people to feel more confident, creative and connected to their everyday cooking?
A: I absolutely love being a Tesco food ambassador. My role, which involves showing people how to find joy, confidence, and creativity in their everyday cooking, is a dream. Cooking should never feel intimidating, and I try to show that simple, seasonal food can be joyful and achievable for everyone.
A lot of this comes through in the simple cooking moments I get to share through my role. In the Spring Pairing Masterclass with Tesco wine buyer Fiona Whelan, for example, we talked through easy, approachable combinations like creamed leeks on toast with Chablis to show that good food doesn’t need to feel complicated.
We also explore cultural moments in a way that feels relaxed and fun. For Chinese New Year, I made dumplings with Janet Liu in the Tesco kitchen, focusing on straightforward techniques, the meaning behind the dish, and even adding a playful chocolate “lucky dumpling”. Moments like that help people feel more connected to what they’re cooking and to the stories behind different foods. Understanding where food comes from, how to get the best out of it, and how to make the most of good ingredients is essential. Food is my life, and I love cooking deeply. If I can pass even a small part of that passion on to others, then I will have achieved my goal.
Q: Irish shoppers are placing more value on quality and provenance. How does that influence the way you shop, cook and develop recipes for home cooks?
A: People are certainly placing greater emphasis on quality and provenance. For me, that encourages a simpler approach to cooking.
When you have excellent ingredients and you understand their provenance, you can allow them to speak for themselves. There is no need to overcomplicate dishes or embellish them unnecessarily. You can rely on the natural quality of the ingredients.
Since working with Tesco, I’ve been able to spend more time exploring the range of Irish produce available, and it has reinforced how fortunate we are here. When the ingredients are that strong, whether it’s local vegetables, dairy or anything that’s in season, the cooking becomes instinctive and straightforward.
Q: As an Irish chef, DJ, content creator and cultural innovator, what has been the highlight of your career to date?
A: This is not strictly a career highlight, but about four and a half months ago, we welcomed our daughter, Sylvie, into the world, and it has made everything feel more meaningful.
I have had many incredible experiences in my life, but nothing has come close to becoming a father.
Q: Many younger people are turning to food for comfort and connection. How do you reflect that in your cooking and the way you engage with your audience?
A: Platforms such as TikTok, and the way people engage with food on them, are remarkable. If that encourages more people to spend time in the kitchen, whether through an air fryer, fried eggs, or any current trend, then that is a very positive thing.
However, it is also important to show that cooking does not have to be driven by trends. It can be something that brings lasting joy.
Learning to cook is, in my opinion, one of the most valuable skills a person can develop, and it can genuinely improve your quality of life.
Q: What are some of the biggest misconceptions you see when it comes to home cooking, especially for people who feel short on time or confidence?
A: One of the biggest misconceptions is that cooking always has to be a major undertaking.
You can put just as much care and attention into a pasta dish that takes thirteen minutes as you can into a roast that takes several hours. It is not about time or financial investment. It is about making the most of what you have and knowing where to focus your effort.
That is where the idea of “It’s Not A Little Thing, It’s Everything” becomes particularly relevant.
Q: As a Tesco ambassador, how do you hope to encourage shoppers to make simple, enjoyable changes in the kitchen that can have a big impact on their daily lives?
A: Everyone eats, and it is something we do multiple times a day. It makes sense to put a little effort into making it more enjoyable.
Small, incremental changes can significantly improve your quality of life, not only in terms of taste but also in terms of nutrition. Good food can leave you feeling satisfied, energised, and content.
It is about changing the perception of cooking from a chore into something enjoyable. It can be a way to connect with others and to feel more connected to the systems that provide our food.
Q: How do young people’s eating habits at festivals like Electric Picnic reflect changing attitudes towards convenience, sustainability and healthy choices?
A: It is very encouraging to see how much more aware people have become of where their food comes from, how it is produced, and the sustainability practices behind it.
There is also a growing focus on health. It was once about simply getting your five a day, but now people are far more interested in the nutritional value of what they eat. At festivals, there is still an element of food for convenience, but there is also a rise in curated food experiences. Restaurants are creating full activations, and people are willing to queue for them.
This suggests a very interesting future for how people eat, not only at festivals but also outside the home more broadly.
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