Mark Moriarty is an Irish chef whose star has been on the rise since very early in his career, winning the Euro-Toques Irish Young Chef of the Year in 2013.
Working under chef Mickael Viljanen at The Greenhouse in Dublin allowed Mark to continue his culinary development as a chef of outstanding skill and knowledge, with a particular interest in local Irish ingredients and the resurgence of Irish cuisine. It's knowledge he puts to good use as a documentarian and television presenter for the country’s main broadcaster RTE.
In 2015, Moriarty won the coveted S.Pellegrino Young Chef Academy Award 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'. The following year he embarked on a world tour, which allowed him to bring his creations and Irish cuisine to a global audience, thereby significantly raising his profile.
Moriarty has a wealth of diverse experience around the world, including working with Andrew McConnell at Cutler&Co restaurant in Melbourne, Australia. He has also spoken at The World's 50 Best Restaurants ceremony.
