Irish chefs

Question

This piglix contains articles or sub-piglix about Irish chefs

Answer 1

Denis Cotter

Denis Cotter is an Irish celebrity chef, author, television personality and proprietor of the acclaimed vegetarian Café Paradiso restaurant in Cork City. He has published three cookbooks - "Cafe Paradiso Cookbook", "Paradiso Seasons" and "wild garlic, gooseberries...and me", and his fourth book was due to be published in 2011 by Harper Collins. He has featured on the RTÉ One television series Guerrilla Gourmet.

Cotter is described as a "vegetarian icon" and "hero to non meat eaters", beginning his career as a banker before quitting to form his own restaurant business. His meals include goat's cheese gnocchi with pan-fried artichokes. In Café Paradiso, his Cork city restaurant, Cotter has evolved an 'innovative' style of vegetarian cooking, based on local produce and cheeses, and on a close working relationship with Gortnanain Farm just outside the city.

Cotter opened his award-winning Café Paradiso restaurant in Cork in 1993. He published his first cookbook in 1999, followed in 2003 by Paradiso Seasons, which was named as best vegetarian cookbook in the world at the Gourmand World Cookbook Fair in 2004. In 2007, his third book, 'wild garlic, gooseberries...and me", was published by Harper Collins and shortlisted for the Andre Simon awards. His fourth book, "for the love of food", will be published in March 2011.

Cotter is also a cookery teacher, and has taught at schools in Ireland such as The Tannery in Dungarvan, Co. Waterford, Ballymaloe Cookery School in Co. Cork and Donnybrook Fair in Dublin, as well as stints in the Stratford Chefs School and Jill's Table in Ontario, Canada.

In February 2008, Cotter featured in the third episode of Guerrilla Gourmet, a television series which had six professional chefs attempt to set up their own temporary restaurant in an unusual location. Cotter's challenge saw him construct a "Gary Larson-esque world where he turns reality inside out" – he established a vegetarian restaurant in the sale yard of Bandon Mart to attract local beef farmers to try his vegetarian options. Cotter's challenge was all the more trying for him because he possesses a fear of cattle.

Cotter was named "Chef of the Year" by the Irish magazine 'Food & Wine' in 2005, and "Best Chef in Cork" by the Restaurant Association of Ireland in 2009. Café Paradiso is listed in the "Bridgestone 100 Best Places to Eat in Ireland" guidebook. It was voted "Best Restaurant in Munster" by the readers of ‘Food & Wine’ magazine in 2001, and the restaurant was also voted "Restaurant of the Year" by Les Routiers Ireland in 2004.

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Wikipedia

Answer 2

Matthew d%27Arcy

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Wikipedia

Answer 3

Matt Dowling

Matt Dowling (born in Crumlin, Dublin, 1945) is an Irish head chef. He was leading the kitchen brigade of the Michelin-starred The Russell Hotel in Dublin, County Dublin, when it earned his star in 1974.

Dowling started his career as a 14-year-old boy, in 1960, as a kitchen hand in The Russell Hotel. After six months, he started his formal training and worked his way through the different parts of the kitchen. In 1965, he became a full chef. He was head chef in 1974 when The Russel Hotel earned his Michelin star, just before it closed.

After the closure of The Russel Hotel, Dowling moved to the "Sachs Hotel". He worked there for four years as head chef, until that hotel closed too. From there he went to Leinster House as a head chef. In 1980, Dowling left there to take up a position at a training school of CERT (now Failte Ireland). Around 1978, he took part in the "advanced cookery courses for senior chefs" from Jimmy Kilbride to modernise his skills and theoretical knowledge. In a later stage, Dowling was invited to do some television work. It turned out to become much more and he took part in TV-series as Ready Steady Cook and Live at 3. Dowling used those shows for the courses he was giving. Trainees would often help him with research and preparations, which served as a huge moral booster for the trainees.

In 1978, he joined the Panel of Chefs Ireland, an organization aiming to improve chef standards and to promote Irish food by taking part in (international) competitions.

As part of his job at Failte Ireland, Dowling often acts as judge in cooking competitions, like the Rotary Club Young Chef Competition.

Dowling was, as commis chef, involved in the state dinner for US president Kennedy during his visit to Ireland in 1963.

Dowling is married and has three children.

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Wikipedia