Mark Moriarty started cooking during his summer holidays aged 15 at the Chart House in Dingle, Co Kerry. While completing his degree in Culinary Arts at DIT he began working under Kevin Thornton at Thorntons Restaurant for two years. In 2012 he moved to The Greenhouse on Dawson St and began working with Mikael Viljanen. Most recently, Mark appeared in BBC’s hugely popular Saturday Kitchen. Mark wowed audiences with his turbot with spiced cauliflower and lime yoghurt recipe which combines an amazing array of fresh flavours.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter pop up restaurant with fellow chef Ciaran Sweeney.
In February 2015, he was crowned the San Pellegrino UK & Ireland Young Chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by 3 Michelin starred Clare Smyth, of Restaurant Gordon Ramsay, Mark went on to be crowned the San Pellegrino World Young Chef of the Year 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” to an esteemed jury including Massimo Bottura, Grant Achatz and Joan Rocha.
Mark’s food is classically based, simple and confident, presenting Irish food in a new way. Mark took his Irish cooking around the world in 2016, bringing his pop-up restaurant on tour. He cooked in Milan, Alta Badia, Melbourne, Charleston, Paris, Singapore, Amalfi, Moscow, London, Cape Town, Johannesburg, Hong Kong and finally Dublin before handing over the SPYC title in October of 2016. Since then he has been listed on the Forbes magazine 30 under 30 for innovation in the arts sector.
In 2017, Mark moved to Melbourne, Australia for a year to work alongside Andrew McConnell at Cutler&Co restaurant and bar.
He is a regular contributor on RTÉ’s Today Show and Virgin Media One’s The Six O’Clock Show.
In 2018, Mark began working with Diageo as their Global Reserve Gastronomer. The role sees Mark explore and create delicious food pairings with drink brands that fall under the Diageo name.