“Food goes through similar style trends and redefinitions as fashion. I make it my mission to know that landscape and to understand how to achieve something timeless.
I still dream of a small restaurant I visited in Provence decades ago that taught me the balance of simple flavours and the art of heartfelt hospitality. And still today, I dine out all the time, first because I love it, but secondly because, as a chef, you need to see restaurants from the dining room perspective, not just from the kitchen. You have to be vigilant about every facet of the meal.”
Michelin Star Chef, Author, Food Creator & Restaurateur
My taste, style and passion for fine cuisine have defined my storied career as an accomplished chef that has presided over some of the world’s top kitchens. In a never-ending quest to deliver paramount hospitality experiences, I have travelled the world for new inspiration to marry with my classical training and techniques.
Outside of my work in the kitchen, I enjoy writing. In 1996, I penned my debut book, published by A & A Farmer and aptly named, Conrad Gallagher New Irish Cooking Immediately. The cookbook earned critical acclaim, “…one of the best cookbooks of 1996.” My second cookbook was published 1998, One Pot Wonders, published by Kyle Cathie Books, London. It too was a wonderful hit, selling in 4 different languages. This was soon followed with, In 3 Easy Steps in 2002 and Take 6 Ingredients in 2004, both published by Kyle Cathie Books, London.
I have also starred in many TV cookery shows and presented Conrad’s Kitchen and Head Chef. I also held a popup cooking series in the United States, hosting classes in New York, Boston, Chicago, Los Angeles, Manhattan Beach and Costa Mesa and sold over ten thousand tickets.
I now consult and develop restaurant concepts for many top restaurant and hotel groups creating state of the art eateries and helping restaurants keep up with trends in an ever-changing market.
What The Critics Say
Would you take your own food to a restaurant? Obviously not. Your own wine? That’s a different story – and a sure-fire way to get a heated debate going amongst restaurateurs, sommeliers and diners.