The Michelin Star is the most coveted title in the culinary world. Obtaining a star can change the fortunes of a restaurant, alerting the world to its exquisite dining experience.
A star puts your establishment on the map with people travelling from all around the globe just to dine there. Only a tiny proportion of restaurants have even one Michelin star; obtaining one lets you be part of an elite club, where only the best-of-the-best reside.
To be part of this group isn’t easily obtained; it requires consistently high standards across the board, which go beyond good food. It tells those attending that this will be an experience that transcends the typical high-end restaurant.
Since the first Michelin star was awarded to an Irish restaurant in 1974, Ireland is now home to more than 20 one- and two-star establishments. Monday, 9th February marked the first time the Michelin Guide Great Britain & Ireland Awards were hosted in Ireland, another indicator of the high-quality cuisine that Ireland showcases.
The country isn’t just home to these restaurants but a valuable training ground for the future Michelin-starred chefs and restaurant owners of tomorrow.
Since the inception of its first food courses in 1941, TU Dublin has played a significant role in this process. The result has been numerous students becoming world-class chefs, thanks to its focus on high-quality education, training, and real-world experience.
One of whom is Ahmet Dede, co-owner and head chef of Dede Restaurant in Baltimore, Co Cork, which has held two Michelin Stars since 2023.
Born in Ankara, Turkey, Dede has a love of cooking and Turkish cuisine, which shines through the first moment you speak to him. His distinguished career saw him work in some of Ireland’s best restaurants, including Chapter One, Restaurant Patrick Guilbaud, and The Greenhouse.
He achieved his first Michelin Star as head chef in Mew’s Restaurant in Baltimore, Cork in 2018 and retained it a year later. When it closed, he decided to open his own in the village, where a year after opening, Dede was awarded a Michelin star in 2021, followed by a second star in 2023.
The restaurant combines both Turkish and Irish ingredients to create what the Michelin guide describes as a 'masterful marriage between his Irish surroundings and his Turkish heritage’. He describes the two stars as "a huge honour," with the drive to achieve that having been there since he studied Culinary Arts at TU Dublin.
Calling his time at TU Dublin an "amazing experience". He credits his experience there as pivotal for his career, as it opened his mind to the many different facets of the food industry and gave him the motivation to push even harder. The drive Dede shows when speaking makes it clear why he earned those elusive two stars.
"When I was in [TU Dublin], I said to myself…I want to finish at the highest level," he explained. "That was my mindset starting from that time all the way to now, where I want to be the best, and have my own Michelin stars."
Another chef matching Dede’s enthusiasm and passion is Keelan Higgs, co-owner and head chef of the Michelin-starred restaurant Variety Jones in Dublin.
Having a lifelong interest in cooking, thanks to his father being in the restaurant business, it was when he studied Culinary Arts at TU Dublin that his illustrious career took shape. His time there saw him complete internships at two Michelin-starred restaurants - Restaurant Patrick Guilbaudin Dublin and Arnolfo in Tuscany.
Those experiences and his passion for great cuisine led him to open Variety Jones in 2018 with his brother, Aaron, and it earned its first Michelin star in 2019. It has held that accolade ever since, with the guide describing his style as "charming" and the dishes as ‘highly original yet unfussy… burst with freshness and flavour.’
"I opened this restaurant not to get a Michelin Star necessarily," he said. "I set it up to do the food I want to do and to serve the way I want to serve it. When Michelin came in and decided to give us a star, it was quite surreal."
Higgs cited the placements and internships in world-class restaurants locally and internationally as a major reason why he studied at TU Dublin, saying, "there is some experience you only get working in restaurants. It’s life-changing stuff".
His advice for those starting out is to be prepared and ready to apply yourself, and to recognise the many opportunities to apply your craft after college.
He highly recommended studying in TU Dublin for anyone interested in the industry, saying: "It can be a baptism of fire to walk straight into a restaurant, and TU Dublin will give you that well-rounded information so you can make the right decision for you."
TU Dublin alumni have had prolific careers, with another great example being Andy McFadden, head chef at Glover Alley.
Having trained with some of the world’s most respected chefs, including Shane Osborn and Sergio Herman, Andy McFadden honed his skills in the Netherlands and London. He showed his incredible talent early on when he was once the youngest chef in London to hold a Michelin star.
He returned to his home in Dublin in 2018 to open the Glover Alley Restaurant, which was awarded its first Michelin Star in 2022. It describes his cooking as being "characterised by boldness – both in its flavours and textures – and his experience shines through’.
McFadden has been interested in cooking since he was 14, and he still looks back on his time at TU Dublin fondly. He still keeps in touch with many of the lecturers from his time there and credits them for the support they provided during his post-TU Dublin career.
"I genuinely loved college," he said. "It was hugely influential, [and I] still have a relationship with some of the lecturers that are still there."
For each chef, studying at TU Dublin played an integral role in their route to Michelin stardom. It further ignited their passion and appreciation for cuisine, which is shown in their passion and commitment, where they entered as enthusiastic students and left as world-class chefs.
The new additions to the Michelin Guide Great Britain & Ireland Awards show that Irish restaurants and chefs will remain part of this exclusive club for many years to come, and TU Dublin will pave the way for future stars to become part of this illustrious club.
