Conrad Gallagher
Conrad Gallagher | |
|---|---|
| Born | March 12, 1971 Letterkenny, County Donegal, Ireland |
| Occupation(s) | Chef, restaurateur |
| Years active | 1990s–present |
| Known for | Youngest chef to receive a Michelin star; owner of Food Concepts 360 and The Chefs Connection |
Conrad Gallagher (born 12 March 1971) is a chef and restaurateur originally from Letterkenny, County Donegal, Ireland, who has been residing in Dubai since 2016. At the age of 26 in 1998, he became the youngest chef to receive a Michelin star, awarded for his work at Peacock Alley in Dublin. Gallagher's professional journey, characterized by notable achievements as well as disputes, includes managing restaurants across Dublin, New York, London, Las Vegas, and Cape Town. He has featured in two reality cooking television series and established the restaurant consultancy Food Concepts 360 in 2018.
In addition to this, Gallagher owns The Chefs Connection, a recruitment agency for culinary professionals. April 2020 saw the launch of The Chefs Playground in Johannesburg—a training facility and specialized store offering chefs’ clothing and kitchen tools. In February 2021, he introduced Off the Menu Food Emporium, a delicatessen and tapas-style restaurant located in Port Elizabeth, South Africa, followed by the opening of Bistro Vin de Boeuf in St Francis Bay.
Early life
Gallagher grew up in the Hawthorn Heights estate in Letterkenny, County Donegal. His education included time at Scoil Colmcille and St Eunan's College within Letterkenny. In his memoir Back on the Menu: My Rollercoaster Life, he disclosed that the kitchen served as a sanctuary during his youth and that he endured abuse at both schools, which contributed to his dislike of formal education.
Motivated by the culinary skills of his mother and grandmother, he left St Eunan's at age 16 to pursue chef training at Killybegs Catering College. During this period, Gallagher earned four gold medals at the Chef Ireland culinary competition and was selected for Ireland’s national culinary team, which secured four gold medals at Hotelympia—the UK’s premier food service and hospitality exhibition.
Career
Although presented with opportunities within Ireland, Gallagher opted to relocate to New York City to further his ambition of becoming an internationally renowned chef. His early roles included working at the Plaza Hotel followed by two years as sous-chef under Laurent Manrique at Peacock Alley within the Waldorf Astoria. His New York experience also encompassed positions at Daniel and Le Cirque. Notably, on Saint Patrick's Day 1996, he prepared a meal for President Bill Clinton and guests at the White House.
Together with his brother Keith, Gallagher managed the Metropolitan Bar and Restaurant in Letterkenny until its eventual closure.
Gallagher first gained acclaim through his Dublin establishment Peacock Alley, initially situated on Baggot Street before relocating to St Stephen's Green. The restaurant achieved a Michelin star under his direction in 1998 and retained it through 2002.
New York
Following this period, Gallagher returned to New York City where he married an American partner and launched the Manhattan bar Traffic. During this time, allegations arose in Dublin accusing him of stealing three paintings valued at €11,000 from the Fitzwilliam Hotel. Nevertheless, evidence confirming his ownership led to a swift 'not guilty' verdict after a trial lasting two hours. Gallagher described the legal proceedings as "somewhat of a circus," marked by extended and difficult days.
South Africa
In South Africa, Gallagher took on consultancy work for Sun International Group before being appointed Group Executive Chef in 2004. He operated Geisha Wok and Noodle Bar located in Cape Town and occasionally conducted live cooking demonstrations. The business closed in August 2009 when Gallagher returned to Ireland to open Salon Des Saveurs. That same month, he was declared bankrupt in South Africa following creditor claims amounting to approximately €200,000. To partially satisfy these debts, two properties along with household items were auctioned off.
Dublin
In 2009, Gallagher moved to Dublin with his second wife, Candice Coetzee, and their two sons to establish a new dining venue. His latest project was named "Salon Des Saveurs". Nevertheless, his initial re-entry as director of Boutique Restaurants Concepts Ltd. encountered legal complications due to bankruptcy-related restrictions on company directorships in Ireland.
By mid-2011, Gallagher was overseeing three dining establishments: "Salon Des Saveurs" and "The Dining Room With Conrad Gallagher" located in Dublin, along with "Conrad's Kitchen" in Sligo. Both "Salon Des Saveurs" and "Conrad's Kitchen" were operated by Boutique Restaurants Concepts Ltd. and Super Potato Limited respectively, with both companies subjected to winding-up orders issued by the Revenue Commissioners.
Gallagher also featured on TV3 Ireland’s Head Chef series, where he developed a reality cooking competition before making a return to the United States later in 2011.
Las Vegas
In April 2013, Gallagher introduced PoshBurger Bistro, a gourmet burger eatery situated in Las Vegas. The venue garnered favorable critiques, with John Curtas of Eating Las Vegas describing it as “the best hamburger Vegas neighbourhoods have ever seen.” Despite the acclaim, the restaurant ceased operations after three months due to an inability to secure a liquor license.
California
In October 2013, Ways & Means Oysters in Orange, California appointed Gallagher as consulting executive chef to craft its Old Towne Orange menu. The following year, he launched Vanity Catering and Events in Costa Mesa, serving as both owner and executive chef.
Cape Town, South Africa
Gallagher and his family returned to Cape Town to inaugurate Cafe Chic. Subsequently, he opened Gallagher's Restaurant in Cape Town, which ultimately closed down.
Port Elizabeth, South Africa
Relocating to Port Elizabeth, Gallagher launched Gallagher's on Stanley Street in July 2016. In 2021, he established two new ventures in St Francis Bay: "Off The Menu Food Emporium" and "Bistro Vin De Boeuf."
Qatar
Joining Aura Hospitality & Food Services in December 2016 as Corporate Chef and Culinary Director, Gallagher advanced to Managing Director for Hospitality and Food Services by 2018. In 2019, he assumed the role of CEO at Food Concepts 360, a global food and hospitality enterprise employing over 500 staff with outlets spanning the Middle East, Africa, Los Angeles, and Las Vegas.
Awards
Gallagher was awarded a Michelin star in 1998 for his Dublin-based restaurant Peacock Alley. His company Food Concepts 360 received the Best Full-Service Hospitality Company—Middle East and Africa accolade from UK’s LuxLife magazine in 2019 along with their Excellence Award for restaurant consulting services.
Television
In 1998, Gallagher appeared cooking at Peacock Alley in two episodes of the Discovery Channel’s Great Chefs series titled "Great Chefs of the World."
He also starred in two reality television programs: Conrad’s Kitchen: Access All Areas broadcast on BBC Food in 2005 and Head Chef aired on RTÉ's TV3 in Ireland in 2011.
Health
Gallagher has overcome two cancer diagnoses, including testicular cancer and a more severe type in 2003, the details of which he has opted to keep confidential.
Publications
- Conrad Gallagher's new Irish cooking recipes from Dublin's Peacock Alley, 1997,
- Take 6 ingredients: 100 ingenious recipes to create simple, delicious meals, 2003,
- Back on the menu: my rollercoaster life, 2010, / 9781906353254
- One pot wonders, 2011, / 9780857830180
- In 3 easy steps: Fabulous food without the fuss, 2011, / 9780857830197