Good oneBy James Albert

The stress of being in the kitchen is something we all encounter at some time in our lives, for many it is burning the veg or overcooking a steak. These instances are when we learn that we wouldn’t be capable of hacking the heat at a more professional level. To succeed in this industry requires dedication but to gain further recognition shows a streak of steel and creativity that we can only admire. At the tender age of 23 Mark Moriarty has certainly proved he’s got what it takes to mix it with the best of them. Mark finds himself in Milan competing for the title of San Pellegrino Young Chef 2015 amongst the World’s finest young chefs.


Mark Moriarty Competes in the San Pellegrino Young Chef 2015 Finals./ All rights reserved.

To get to this point Mark has already seen off the best the UK and Ireland had to offer; “I went to London in February and managed to win. I think I’m the first person from Ireland to represent the UK and Ireland region in this competition so that’s pretty cool.” Reflecting on his inspiration to become a chef clearly show that Mark has a deep understanding for food; “Summers spent fishing with my father in Co. Kerry exposed me to such a wide variety of high quality seafood. It made me appreciate the effort involved in sourcing produce. A separate interest in art led me down the path of becoming a chef, channelling creativity through food.”


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Today Mark will be showcasing his signature dish in Milan which he thinks; “reflects the theatrical culture and food traditions of Ireland.”  The ingredients and methodology are all deeply steeped in Irish family traditions and the aesthetics of the dish also represent national identity; “I try to find inspiration in the terrain of Ireland.” An admirable concept to be truly representing Irish cuisine on the world stage but one that should stand Mark in good stead for the future and we’re all wishing him the best of luck.

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