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Mark Moriarty
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Mark is part of the team at The Greenhouse restaurant on Dawson Street in Dublin, which holds two Michelin stars. Here he works alongside head chef Mickael Viljanen and the small kitchen brigade.
He started his career at 15 years old where he did some kitchen stints alongside chefs Neven Maguire, Kevin Thornton and Derry Clarke during transition year in school before completing his culinary arts degree.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up Culinary Counter, a company delivering pop up restaurants around Ireland.
In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London.
In 2018 Mark was also brought into the team at Diageo plc, as their 'Global Gastronomer'.
Mark is an ambassador for the ''Tesco Finest'' range.
Mark has appeared in various television shows, including BBC's Saturday Kitchen and RTÉ Today. In 2019, his debut 6 part series "Beyond the Menu" aired on RTÉ One.
For more information please contact: info@nkmanagement.ie or 35314278400
He started his career at 15 years old where he did some kitchen stints alongside chefs Neven Maguire, Kevin Thornton and Derry Clarke during transition year in school before completing his culinary arts degree.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up Culinary Counter, a company delivering pop up restaurants around Ireland.
In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London.
In 2018 Mark was also brought into the team at Diageo plc, as their 'Global Gastronomer'.
Mark is an ambassador for the ''Tesco Finest'' range.
Mark has appeared in various television shows, including BBC's Saturday Kitchen and RTÉ Today. In 2019, his debut 6 part series "Beyond the Menu" aired on RTÉ One.
For more information please contact: info@nkmanagement.ie or 35314278400
Mark Moriarty started cooking during his summer holidays aged 15 at the Chart House in Dingle, Co Kerry. While completing his degree in Culinary Arts at DIT he began working under Kevin Thornton at Thorntons Restaurant for two years. In 2012 he moved to The Greenhouse on Dawson St in Dublin and began working with Mickael Viljanen.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter, a company delivering pop up restaurants around Ireland.
In February 2015, he was crowned the San Pellegrino UK & Ireland Young Chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by Michelin starred Clare Smyth MBE, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of "celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea" to an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Allenno and Joan Rocha.
Mark took his Irish cooking around the world in 2016, bringing his pop up restaurant on tour. He cooked in Milan, Alta Badia, Melbourne, Charleston, Paris, Singapore, Amalfi, Moscow, London, Cape Town, Johannesburg, Hong Kong and finally Dublin before handing over the SPYC title in October of 2016 to USA’s Mitch Lienhard.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter, a company delivering pop up restaurants around Ireland.
In February 2015, he was crowned the San Pellegrino UK & Ireland Young Chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by Michelin starred Clare Smyth MBE, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of "celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea" to an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Allenno and Joan Rocha.
Mark took his Irish cooking around the world in 2016, bringing his pop up restaurant on tour. He cooked in Milan, Alta Badia, Melbourne, Charleston, Paris, Singapore, Amalfi, Moscow, London, Cape Town, Johannesburg, Hong Kong and finally Dublin before handing over the SPYC title in October of 2016 to USA’s Mitch Lienhard.
Since then he has been listed on the Forbes magazine 30 under 30 for innovation in the arts sector. In January 2017, Mark moved to Melbourne, Australia and worked with Andrew McConnell at Cutler&Co restaurant. Mark was a speaker at last year’s Worlds 50 Best Restaurants and has worked on projects with Peroni and Bord Bia; the Irish food board.
Mark is now part of the team at The Greenhouse restaurant on Dawson Street in Dublin, which holds two Michelin stars. Here he works alongside head chef Mickael Viljanen and the small kitchen brigade.
In 2018 Mark was also brought into the team at Diageo plc, as their 'Global Gastronomer'. Here he consults on food and flavour across their reserve brands, including Johnnie Walker whisky, Tanqueray gin and Zacapa rum, as well as internal team training.
Mark is an ambassador for the ''Tesco Finest'' range.
Mark has appeared in various television shows, including BBC Saturday Kitchen and RTÉ Today. In 2019, his debut 6 part series "Beyond the Menu" aired on RTÉ One.
Mark is now part of the team at The Greenhouse restaurant on Dawson Street in Dublin, which holds two Michelin stars. Here he works alongside head chef Mickael Viljanen and the small kitchen brigade.
In 2018 Mark was also brought into the team at Diageo plc, as their 'Global Gastronomer'. Here he consults on food and flavour across their reserve brands, including Johnnie Walker whisky, Tanqueray gin and Zacapa rum, as well as internal team training.
Mark is an ambassador for the ''Tesco Finest'' range.
Mark has appeared in various television shows, including BBC Saturday Kitchen and RTÉ Today. In 2019, his debut 6 part series "Beyond the Menu" aired on RTÉ One.
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