Mark Moriarty who is coming to the end of his reign of "San Pellegrino Young Chef of the Year" recently finished off his global dinner series in the Greenhouse restaurant in Dublin. The Greenhouse is where Mark worked while studying a Cullinary Arts Degree in DIT college.
Mark created an amazing 6 course menu including wines and his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’.
Mark’s very last duty as S.Pellegrino Young Chef 2015 will be when he returns to Milan on October 13th to cook a banquet dinner for the judges and guests at the final of S.Pellegrino Young Chef 2016.
Mark created an amazing 6 course menu including wines and his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’.
Mark’s very last duty as S.Pellegrino Young Chef 2015 will be when he returns to Milan on October 13th to cook a banquet dinner for the judges and guests at the final of S.Pellegrino Young Chef 2016.
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