Dylan McGrath

Dylan McGrath was born in the Rotunda hospital in Dublin and moved to Carlow soon afterwards, where he lived until he was 7. His family moved to Falls Road in Belfast, which, at the height of the Troubles, was a big adjustment for the family.

Dylan had no interest in food when he was young, and says that he was actually a very fussy eater. Dylan says that he did always think that he had an artistic streak but didn’t make the connection with cooking until his mid 20s.  When Dylan was 17, he left home and went to Portrush Catering College but only lasted a couple of months. He then went to Belfast Institute to try another catering course, but wasn’t inspired by what he was learning there either. Although he had a natural talent for food he was uninterested in learning about keeping a store cupboard and health and safety basics.

Within three weeks of starting his first job in Jurys Inn, Belfast, Dylan was given the job of Head Chef. An ability to speak with confidence and a photocopy of his friend’s qualifications clinched the job for him. At the age of 18 he was responsible for ten to twelve chefs in a brand new city centre Jury’s Hotel. He later left Jury's to work in Roscoff, Northern Ireland’s only Michelin starred restaurant. This was his first experience of working with driven committed chefs who were truly passionate about food. Dylan was so hungry for knowledge that he spent hours perfecting his techniques and trying to improve his knowledge.

After a year at Roscoff, Dylan was ready for the next challenge and decided that he wanted to step up to a 2 Michelin star restaurant. He moved to the UK to work at John Burton Race's two-star Michelin restaurant, L'Octolan, in Reading . He spent three years at the restaurant in total, and it was there he gained the discipline and military precision needed for cooking at that level.

 It was at there that he learned the real importance of the continual tasting of food as he cooked, and to understand how the components and structure of a great dish came together. In July of 2002, having exhausted himself, Dylan returned home to Dublin to work with an old friend, Aidan Byrne, at the Michelin-star, Commons Restaurant, where he stayed until the following March. He then went back to London, where he commenced work with Tom Aiken, in his new restaurant in Chelsea.

Working with Tom Aiken was hard, but Tom recognised Dylan's ability and drive, and pushed him to his limit. Dylan says that Tom had a huge influence on him. The hours were punishing. On Monday mornings Dylan had to get up at 4am to go to Covent Garden food market and purchase the fruit and vegetables, before arriving at the kitchen at 6am, and working until 1am the following morning. This pattern continued until Friday of every week.

Dylan returned home to take up his own head chef position in Mint restaurant in Ranelagh. The restaurant was hailed as one of the most exciting places to eat in the country and Dylan earmarked as a chef to watch. It received many accolades, among them; a Michelin star, Food and Wine best chef and best wine list, hotel and a catering gold award for excellence. It was the only restaurant, besides Restaurant Patrick Guilbaud, to receive 2 stars in Georgina Campbell’s guide.

His quest for a Michelin star was the subject of an RTE documentary, Pressure Cooker, which divided public opinion on his treatment of staff. The restaurant closed down in 2009 due to the economic downturn and the fact that it was a small restaurant serving less than 40 covers.

In August 2010, Dylan announced the opening of his new restaurant "Rustic Stone”. For several months Dylan and his team worked to create an original concept that maintained his own distinctive innovative style and creativity, but at a price that was affordable and accessible to everyone. "Rustic Stone” is a casual dining, contemporary restaurant which delivers on the flavours Dylan is so passionate about but without the formality he previously would have been associated with.

Dylan’s latest venture is Fade Street Social by Dylan McGrath and one of the most exciting and ambitious restaurant projects to happen in Dublin for a very long time. The new venture will open its doors in October 2012 and will consist of two completely different restaurants with separate menus and kitchens in an 8,000 square foot Dublin building in the heart of the city.  Dylan currently lives in Dublin. He says that he is not a sports fan and admits he doesn’t particularly have any hobbies but he does like going to the gym regularly.