About
The Chef
A cook made at the family table.
I love this industry. It has given me nearly everything I have: the people, the places, the best days of my life. What I want is for it to give more than it takes.
I grew up in Kilcoole, Co. Wicklow, making Christmas cakes with my grandmother from about the age of five and watching far too much Jamie Oliver on the telly. Every evening my mother gathered the family around the dinner table, not just to eat, but to talk. Without either of us knowing it, she was teaching me the most important lesson of my career.
At eighteen I sat down with Sallyanne and Derry Clarke at L'Ecrivain, in my silver debs suit because I owned nothing else, for what was meant to be a bit of advice. A couple of months later they gave me a job. I've never really stopped since.
Three openings, three years
Building kitchens
from nothing
With the Bereen brothers I opened three restaurants in three years: Orwell Road, Row Wines and Coppinger, all to rave reviews. I was head and executive chef for every opening, and I built every system in those kitchens from scratch: the menus, the recipes and specs, the rotas, the ordering, food safety, training and the way the pass runs on a busy Saturday.
In 2022 Orwell Road got into the Michelin Guide, won Best New Restaurant in Ireland, and I was named Ireland's Best Young Chef. A year that took a while to come down from.
The kitchens
Consultant & Private Chef
Kitchen consulting for independent hospitality businesses, private dining, and Food for Thought.
Executive Head Chef
Ran the kitchens of a 150-seat restaurant, deli and catering operation in Dublin 4.
Executive Chef
Opened Orwell Road, Row Wines and Coppinger in three years, and led the kitchens across the group including Charlotte Quay. Michelin Guide and RAI Best New Restaurant at Orwell Road.
Mister S · Richmond · Thornton's
Opened Mister S, with live fire at the heart of the menu. Sous chef at Richmond, Portobello. Precision and pressure at Michelin-starred Thornton's.
L'Ecrivain
Commis with Sallyanne and Derry Clarke and head chef Niall Aird. Still the most important year I've had.
I'm demanding about food and I make no apology for it. But I've never believed you have to be cold to get standards. The kitchens that look after their people are the same ones that make money. It's not a trade-off. It never was.