Meet the Staff
David Workowich, Chef
Growing up in Montreal near the famous Marche: Jean-Talon in that city's Little Italy, it is no surprise that David was interested in food from an early age, partaking in the preparation of Italian homemade preserves and wine, in the Fall with neighbourhood families. Food preparation was an important ritual in the Workowich family.
David took his first catering job with Montreal corporate catering firm "Rene Pankella" when he was just 15 years old, where he worked for a further 12 years. This encouraged him to enrol in the culinary institute of Quebec. After graduating he did his stage with Tom Robson in his cooking school La Maison Sanguinet in Montreal, from there his interest in Asian food developed. His love of Asian food took him to Hong Kong where he worked for "Maxims Caterers" in their flagship restaurant "Mezz" and along side James Lockett senior sous-chef of "Thai Basil" rated 62 in "Wine Spectator" magazine's international top 100 restaurants.
Since moving to Ireland 6 years ago David has worked as sous-chef in "Tattoo" in Belfast, the famous cookery school "Ghan House" in Carlingford, where he was sous-chef and he also ran the Asian food cookery program. "Fusion Restaurant" in Carlingford took David into the entrepreneur's world, before he joined forces with Thomas Hayes in "Food For Thought" gourmet restaurant and deli where "Canadian Dave & Accomplices" corporate and event catering was born. Dave has recently returned to Montreal to take the reins at a new restaurant.
Stephen McAllister, Chef
Back when Stephen was in transition year at school, he was placed in 'QVII' restaurant in Dublin and immediately he knew that this was where his future lay. He promptly left school and took his first job in 'Chez Hugo's'. Since then he has worked in many of the top restaurants in Dublin including 'The Commons' which achieved one Michelin Star during his tenure; 'Bruno's Restaurant', 'Jacob's Ladder', 'L'ecrivain', 'Guilbaud's' and 'Peacock Alley'.
After his apprenticeship, Stephen took charge of his first kitchen at 'The Vico' in Dalkey, at the ripe old age of 21. Then Stephen went on to become the youngest chef in Ireland to take the reins of the 5-star hotel kitchen at the 'Fitzwilliam Hotel'.
Stephen's long time ambition was achieved when at 25 years of age, he opened his own restaurant in Dublin 2, 'Number 10' at Longfields Hotel. He ran this for 18 months to critical acclaim until the Hotel was sold. Stephen then took over as Head Chef in 'One Pico' in Dublin 2.
Stephen is a regular cookery contributor on 'The Afternoon Show' and has been with the Restaurant Kitchen team for 7 seasons. Not content with being in front of the cameras, Stephen has recently had his cookery show format 'Take on the Take Away', aired by the BBC. Produced by Vision Independent Productions, the shows featuring such chefs as Gary Rhodes, John Burton-Race, Ainsley Harriott, Angela Hartnett, Gino d'Acampo, Ken Hom, Jean-Christophe Novelli, and Antonio Carluccio to name but a few.
Stephen has recently opened The Pig's Ear Restaurant on 4 Nassau Street in Dublin which specialises in simple, good, honest, Irish cuisine. His aim is to provide a great quality dining experience in relaxed informal surroundings with an emphasis on good value for money. Stephen is currently working on his cookery book featuring dishes from his new Restaurant, The Pig's Ear.http://www.thepigsear.com/gallery
Louise Lennox, Chef
After a childhood in Dundrum, Co Dublin and inspired by her mother's baking skills, Louise was nine when she burnt her first cake. 2 years later her 5th class teacher encouraged her to tackle her dyslexia, by using cookery books for to help her reading skills improve. Louise baked cakes for homework and thus proved to herself, and her classmates, that she had discovered her creative strengths.
Fast forward to Leaving Cert, and while the others in the class were studying for high points, Louise was working as a commis chef for the 'Irish Management Institute'. So while she did complete her Leaving Cert, Louise's focus was already on her true passion and future career.
For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her natural flair for pastry work and quickly moved to a prime job in Mahers in Dublin 4. Two years later, aged just 22, she became Head Pastry Chef at the renowned Dobbins Restaurant under the ownership of the late John O'Byrne. It was here that Louise honed her skills in the art of the plated dessert, and where her creations in edible art, such as sugar skills and chocolate work, were recognised. Nowadays you will find Louise, the self-employed pastry chef, selling her breads, biscuits and cakes in the Cup Cake Cottage in Airfield in Dundrum. She also sets aside time to give cookery lessons to children, a job she particularly loves. ?Louise has contributed to many radio programmes including Boiled, Baked and Basted; Family Flavours; Christmas Eve Food Special and The Tubridy Show, and is currently a contributor on the Will Leahy Show on radio 2FM.
Louise made her debut on television on The Restaurant, and as a longtime fan of the show she is particularly thrilled to be part of the team. Louise is also a contributor to The Afternoon Show on RTE One.
Enda joined the kitchen team for 2 shows this season, when Dave the Starter Chef returned to open a restaurant in his hometown in Canada. Enda was very familiar with the kitchen and the team as he had spent last season working as a kitchen porter on 'The Restaurant'.
Enda is an accomplished chef himself having studied professional cookery in the IT in Athlone. He also won a scholarship to study for one semester at Johnson and Wales University in Rhode Island in the US. The following year Enda starter his studies for his Bachelor of Culinary Arts in Dublin.
He has since worked in many restaurants in the Athlone area including Restaurant le Chateau, The Olive Grove, The Prince of Wales Hotel and The Wineport. He is currently working at the Balthazar Restaurant in Perth, Western Australia.
Stephen Quin, Food Researcher
Stephen Quin from Gort, Co Galway grew up on a farm where his interest in food began to develop, unknown to him, at a very early age. Watching his grandmother and mother baking breads, and getting a real understanding for the words "farm to fork" when gathering berries for jams and picking wild mushrooms for a simple snack. The smell of the food in the kitchen of Coole Park, his mothers' restaurant, brought back memories of childhood. He then decided to train professionally, he graduated professional cookery, winning student of the year, in Athlone IT.
A valued member of the team, this year Stephen is the Food Researcher, sourcing the best raw ingredients countrywide.