Mark Moriarty is only be 23 – but last night he was crowned the best young chef in the world at the San Pellegrino Awards in Milan.
You may remember that he won the UK and Ireland leg of the competition back at the start of the year and last night he went a step further, beating off all 20 finalists from around the world.
His winning dish was highly unusual but clearly wowed the judges… celeriac baked in barley and fermented hay with cured and smoked celeriac, along with toasted hay tea.
Final prep well underway #spyoungchef pic.twitter.com/aPZxgQpJhW
— Mark Moriarty (@MarkMoriarty1) June 16, 2015
Only 7 guests for lunch today, handy pic.twitter.com/WEXBOVYLkq
— Mark Moriarty (@MarkMoriarty1) June 26, 2015
Mark started his career in the Greenhouse on Dawson Street after studying in DIT, but something tells me that he’s about to get a lot more high profile and busier with his new business as the weeks go on.
Here are some of the dishes he cooks for his current project, The Culinary Counter. Hopefully he has the apron hung up tonight, and is enjoying a few well earned pints in Milan!
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