Conrad Dublin has announced the appointement of Gary Rogers as the hotel’s new Executive Head Chef.
A Dublin native, Gary brings over 20 years of culinary experience to the five star hotel, having most recently been Executive Chef at the five star Lyrath Estate, Kilkenny.
His interest in cooking began at an early age, taking his cue from his grandmother, while his father was a chef in the Irish army and later ran his own catering business.
Gary trained and worked in various Irish hotels and restaurants before heading to Australia where he worked as Executive Chef at the five star Skycity in Darwin. While there, Gary was in charge of all the food operations including five restaurants with an Australian Good Food and Travel Guide “Hatted” fine dining restaurant, seven bars, a casino, spa, large event and banquet facilities.
In 2016, he took the position of Executive Chef at Lyrath Estate Hotel, where he implemented new menus and picked up multiple awards including 2 AA Rosettes for Yew restaurant. He also launched The Grill restaurant, using his own concepts and open kitchen plan design.
His cooking style is classic French in origin with Asian nuisances, letting the quality of the ingredients shine through.
Born and reared in Balbriggan, Gary and his family have settled in Naul, Co. Dublin.