Mark Moriarty

Mark Moriarty’s path in modern Irish cooking has moved between kitchens, cities and formats, building technique through repetition and learning how to keep personality inside precision. Training at Dublin Institute of Technology gave the work its base. At The Chart House in Dingle, Co Kerry, he worked as a cook in a room where coastal context mattered. At Thorntons Restaurant, working under Kevin Thornton sharpened the standard again, pushing the work toward greater exactness.

By 2012, he was chef at The Greenhouse in Dawson Street, Dublin, a role that placed him in the centre of the capital’s dining conversation. In 2014, Moriarty founded Culinary Counter in Ireland, extending his work into a wider public frame. Recognition widened further at S.Pellegrino Young Chef in Milan, Italy, where he was S.Pellegrino World Young Chef of the year in 2015 to 2016. In 2016, he worked as chef on a pop-up restaurant tour in multiple cities worldwide, a format that demanded the same discipline in each room.

From 2017, he served as chef at Cutler & Co in Melbourne, Australia. Since 2018, Moriarty has been Global Gastronomer of Diageo plc. From 2019, he became television presenter of RTÉ One, bringing a kitchen perspective into broadcast. In 2020, he took on the role of food ambassador of M&S team in Ireland. In 2024, he became chef partner of The Dead Rabbit, adding another public-facing post to a career built across service, media and collaboration.

At The Dead Rabbit, Moriarty is the official chef partner, and his linked Chicken Fillet Rolls sit squarely in the bar-snack tradition, familiar, direct and built to work with a pint. The dish depends on recognition as much as technique. It is comfort food handled with enough care to keep its edges clean, without pushing it into something unrecognisable. His remarks frame the job in plain terms. “I've actually found out that the title cook like a chef probably isn't what the show is about.”

The comment strips away the performance layer and points back to the actual work. “Cooking in a restaurant is the easy part.” Taken together, the lines read as a practical view of the trade. The line is one part of the job, but not the whole thing. Adaptation, stamina and communication sit alongside the cooking itself.