JULY 06, 2022
Episode #3 It’s not all about Michelin Stars with Restauranteur Oliver Dunne
About episode #3
Joining us in episode three is Michelin-star chef, Oliver Dunne, one of Ireland’s most progressive chefs/restaurateurs. We discuss Olivers expansive career to date, founding Oliver Dunne Restaurants (ODR) and managing 8 successful restaurants, the dedication of Michelin Stars, his awards and more.
Read the episode breakdown here.
About our guest – Oliver Dunne
Oliver Dunne is a Michelin Star Chef and one of Ireland’s most progressive chef/restaurateurs. During his career, Oliver has worked in some of the world’s best restaurants under multi Michelin acclaimed chefs such as Gary Rhodes, Anthony Demetre, Gordon Ramsay and Shane Osborne.
Oliver Dunne Restaurants are all completely unique with each one having its own identity, style and atmosphere to suit all tastes and occasions. Oliver currently has 8 restaurants:
- Cleaver East
- The Donnybrook Gastropub
- Beef & Lobster Dublin
- Ribeye Steakhouse Malahide
- Beef & Lobster Galway
- Bryanstown Special
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Oliver Dunne Restaurants
In 2003 aged 26, Oliver returned to Dublin and opened his first restaurant, the now synonymous Mint restaurant in Ranelagh, Dublin. The restaurant received immediate praise from Ireland’s culinary elite and food journalists and won numerous awards such as Ireland’s Best New Restaurant, Best Irish Chef within the first year of business.
In 2006 a departure from Mint led on to the opening of Restaurant Bon Appetit (BA), Malahide in 2006. BA opened as three separate dining spaces, a Restaurant, Brasserie, and a Tapas bar over three different floors. One year after opening, BA restaurant was awarded one Michelin Star an unprecedented achievement in such a short space of time. Oliver at only 28 was Ireland’s youngest ever Irish chef to win a Michelin star, an accolade that was re-awarded and retained for the following 9 years. Two years after opening, the Brasserie at BA also won a Michelin Bib Gourmand making BA the only restaurant in Europe to have two different Michelin awards simultaneously for both a fine dining and casual dining under one roof.
In 2014 Oliver made the controversial decision to return the Michelin star and move away from fine dining to focus on creating more casual, people-friendly dining experiences.
Read more about Oliver Dunne Restaurants (ODR).
Full Episode Breakdown
- [00:00] Introduction
- [01:20] Oliver’s 8 restaurants
- [02:10] Becoming a chef
- [03:28] Leaving school and first job
- [05:45] First embracing culinary arts
- [06:50] Nespresso Professional Advert
- [08:30] Kitchen structure
- [09:40] Passion around food
- [11:50] Working for Gordan Ramsay
- [16:05] Working for Bono
- [19:05] Tasting plates at Clever East
- [20:45] Obtaining Michelin star status
- [23:05] Food snobbery and critics
- [29:10] Awards and status
- [31:00] 200+ employees and relationships
- [37:15] Staff and economic issues facing the industry
- [43:15] Food cost
- [47:40] Educating young people on hospitality careers
- [55:45] Success so far – having clear goals
- [58:25] Plans for new restaurants