Mark Moriarty is a 29-year-old Irish chef who works at the two-Michelin-star restaurant The Greenhouse in Dublin. His star has been on the rise since very early in his career, when back in 2013 he was named the Euro Toques Irish Young Chef of the Year.
Working under chef Mickael Viljanen at The Greenhouse has 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 in 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 title of S.Pellegrino Young Chef 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.
For his relatively young age, Moriarty already has a wealth of diverse experience around the world, including working with Andrew McConnell at Cutler&Co restaurant in Melbourne Australia. He was also a speaker at the 2017 World's 50 Best Restaurants ceremony.