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 2023 Mark released his first cookbook ‘Flavour’. At the 2023 Irish book awards Flavour took home the prize for ‘Cookbook of the Year’.
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 the Worlds 50 Best Restaurants and has worked on projects with Peroni and Bord Bia; the Irish food board.
Mark was previously part of the team at The Greenhouse restaurant on Dawson Street in Dublin, which won its second Michelin star in October 2019. Here he worked 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 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 and series two aired in 2021. In May 2020, his second series ‘Cook In’ began on the same channel, in response to the Covid-19 pandemic and peoples new found appetite for cookery knowledge.
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