The Pichet Story

Having more than 27 years worldwide experience working within all aspects of the hospitality industry I have always felt most at home and passionate working in the area of front of house. In terms of job satisfaction there is no comparison to the vibrant energy of a bustling dining room. Having began my career in the kitchen, I endeavoured to successfully work my way up the ranks by striving to master the fundamentals, by learning as much as I could and by being an expert in every job I undertook. Prior to joining the Mercantile group I gained over a decade senior management experience working in London, Sydney and Miami. My return to Dublin in 2013 brought with it the opportunity to join the Mercantile group as restaurant General Manager of Opium where I was instrumental in its successful opening. Here I remained until early 2015 when I undertook the General Manager position in Pichet. I played a key role in it’s 2016 refurbishment which saw it being rebuilt and reinvented to the successful thriving Pichet we see here today. I am passionate about Pichet and take great pride seeing the restaurant grow from strength to strength, continuing to rack up numerous awards and accolades. It’s important to recognise that the fundamental success of any restaurant is dependent upon the warm, hardworking, professional nature of your team, one which I am proud to be a part of.

While studying for my Culinary Arts degree in DIT, I completed a 3 month internship at Le Mas Candille, a stunning Michelin star restaurant and hotel in the gastronomic town of Mougins, Cannes, this is where I got my first experience of fine dining. After a brilliant experience in France, I moved to London where I was offered a trial in Jason Atherton’s flagship Michelin restaurant Pollen Street Social. I spent a year working under Jason’s guidance and was blown away by the standards and precision of the cooking there. After a year, I moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here I spent two years honing my skills alongside head chef Joo Won. After a three year stint in London, I moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where I continued to develop my culinary skills and fine dining expertise. After Chapter One, I found myself drawn towards something a little different and joined Visham Sumputh and the team at Luna as sous chef. After a short stint in Luna, I settled for a role in the hip Dublin 8 eatery Clanbrassil House alongside head chef Grainne O’Keefe and whose impressive reputation for creating delicious menus, using different cooking styles are what has made it a neighbourhood favourite. I remained here as sous chef until March 2020. After an unscheduled break in the kitchen, I knew I was ready to start cooking my own style of food and when Stephen approached me about a head chef position in Pichet I was immediately interested. My aim is to cook delicious food using the best of Irish produce and seasonal ingredients. Working with the front of house team, I want all our customers to leave Pichet having had a memorable, exciting dining experience.