From Bishopstown in Co. Cork, in his early years Ross Lewis spent time on his uncle’s farm in Wales, helping to tend to animals and crops. His desire to be a chef is rooted in this early experience of the myriad connections between land and food. It helps, too, that his mum ran a very successful café on
Lewis, then 25, returned to Ireland in 1990 and, some time later, took the chance, with Martin Corbett, of setting up Chapter One in the basement of the Irish Writers Museum on Parnell Square, in what was then a rather gritty part of central Dublin. The restaurant started trading in 1992, and thanks to a relentless focus on customer care and a commitment to creating dishes that reflect the best of Irish food, it has enjoyed a loyal following ever since.
Short stints in New York and also at El Bulli, Ferran Adria’s iconic restaurant in Spain, further inspired Lewis to refine his cooking.
As well as holding a Michelin star since 2007, Chapter One has won countless awards including Best Restaurant in Ireland 8 times.
Lewis served three years (2001 – 2004) as Commissioner General of Eurotoques. Currently he is a normal commissioner. In 2011, he was the head chef for the State Banquet during the State Visit of Queen Elizabeth II to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books), in part to celebrate the range and quality of the food showcased in the restaurant. He is also a firm supporter of the Food on the Edge conference, which since 2015 has been bringing together leading chefs and food producers from all over the world to explore the future of food.
When: Thursday, 17th October 2019 @ 19:00
Where: Miele Experience Centre, Citywest Dublin 24
Places are limited and early booking is advised.
Tickets are priced at €25 per person or €40 for 2.