Harry Quinn

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 whom was inspiring to work with.

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 and techniques 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. We both got on immediately and discovered that we’ve similar food interests, cooking styles and a passion for what they do aligned.

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.