Townhouse on the Green is a new boutique hotel at 22 St Stephen’s Green, with elegant, contemporary and luxurious bedrooms over two floors. General manager Victor Nedelea talks to Hospitality Ireland about the building’s history and its current incarnation.
This article was originally published in the Summer 2024 issue of Hospitality Ireland Magazine, in July of 2024.
Number 22 was originally built by Thomas Lighton in 1790. He was an adventurer who left the island to seek his fortune. His journey took him to India and the Far East, and to many other countries, before his return to 22 St Stephen’s Green.
The son of a small County Tyrone farmer in the eighteenth century, Thomas Lighton started out as a grocer, who ended up making a name for himself with the East India Company, and afterwards came back to Dublin and made another one entirely, in banking, going on to be High Sheriff of the city, too.
His prosperity is reflected in the quality of the house, from its solid granite steps and impressive Georgian door down to the detail of the Portland stone stairs, original wrought-iron balusters and curling mahogany handrails. The building was later home, for a time, to the Ancient and
Most Benevolent Order of the Friendly Brothers of St Patrick, who bought the house as their Dublin headquarters in 1886, and which they operated as a gentlemen’s club for members until it finally closed, in the 1990s.
Now it is restored as a nine-bedroom hotel.
Victor, please tell us about Townhouse on the Green.
With just nine bedrooms, Townhouse on the Green promises a unique and personal experience for all its guests. No two bedrooms are physically the same, but they all share a common theme, with the essential facilities to provide an enjoyable stay and a good night’s sleep. ‘Quiet luxury’ is how we would describe our rooms.
The best of materials and fabrics have been used, and they are layered in subtle tone-on-tone shades of green, to echo the setting – directly across from our neighbouring park – as well as to create rooms that are intended to be cosy havens. These rooms are easy on the eye, serene, and calm.
Deep-pile wool carpets in a deep green form the base for every room. Oyster-coloured textured linen wallpapers line the walls, with similar colour tones being used for the woodwork and ceilings. The elegant period timber windows are fitted with long curtains, with a golden-ochre lining and moss-coloured trimmings. The pretty linen mix Monarch Chartreuse curtain fabrics include embroidered butterflies and bee motifs, drawing inspiration from our location on St Stephen’s Green, bringing a touch more nature into the building.
At whom is it aimed?
We look forward to welcoming guests who appreciate personalised experiences, elegant, characterful accommodation, and attention to detail. What is it bringing to Dublin that doesn’t already exist?
Townhouse on the Green is a charming boutique hotel in an impressive historic building. We share the building with Cellar 22, a wine bar with food in the basement, offering classic cocktails, a wine list with over 30 wines by the glass, and plates designed to share. At the hall level is Floritz, a glamorous destination Asian-inspired restaurant, with a cocktail list carefully curated to match the food, an extensive wine list, and a selection of sake and Japanese whiskey. The unique combination of offerings makes 22 St Stephen’s Green very interesting house indeed!
Please tell us about your own background.
I started working in hospitality at 16, in my home country of Romania. When I turned 18, I joined the five-star Athénée Palace Hilton Hotel, in Bucharest, as a waiter and sommelier. I always wanted to see the world, so I joined the Cunard Line as a sommelier. That was an amazing experience, where I learned so much about different cultures, working with over 40 different nationalities on board.
I moved to Ireland in 2014 and fell in love with the Irish people. I joined the Residence members’ club and restaurant in 2014, working there until 2018. I then took over the restaurant Sole Seafood & Grill as general manager, eventually overseeing both Sole and its sister restaurant, Fire, on Dawson Street. In October 2023, I joined Townhouse on the Green as GM, loving the project as soon as I saw it.
What first drew you to hospitality?
Looking after people is my pleasure. I find joy in turning moments into memories and creating a warm and inviting atmosphere – and I get to meet interesting people every day.
Please tell us about some of your previous roles.
Starting as a sommelier on the Queen Mary 2 cruise ship and then in a prestigious members’ club in Dublin, I developed my skills in providing top-notch service and curated dining experiences. As general manager of Sole Seafood & Grill, I focused on leadership and operational excellence in a high-end dining establishment. Becoming restaurant director for Fire Steakhouse & Bar and Sole Seafood & Grill gave me the opportunity to build success while overseeing multiple venues simultaneously. These roles have given me the confidence to create memorable experiences, leading teams to deliver exceptional hospitality at every level.
What are the challenges within the industry at the moment?
With the rise of online reviews and social media, guests have higher expectations than ever before, so providing great service and attention to detail is crucial in a competitive market. Managing and retaining staff while ensuring they are upskilled and motivated can be challenging in an industry known for high turnover rates. We’re lucky to have an excellent team here at Townhouse on the Green.
What are the interesting opportunities?
There’s a growing emphasis on sustainability and demand for eco- friendly practices in the hospitality industry, as well as a real growth in the popularity of food-and-beverage tourism. That gives business owners, chefs, sommeliers and mixologists the chance to showcase local cuisine, culinary expertise, and unique dining experiences. Overall, the hospitality industry is an amazing place to work – dynamic and diverse – with loads of opportunities to grow, innovate, and make a meaningful impact.
What makes a great hotel?
Exceptional service, attention to detail, consistency. Ultimately, we’re looking for 100% positive feedback from our guests – that’s what we’re setting out to achieve every day – so whatever we can do to make that happen – going above and beyond to ensure a memorable stay – that’s what we do.
