About

Conrad Gallagher

is a Michelin star chef and restaurateur based in Los Angeles California and is the owner of Gallagher and Associates, a small boutique hospitality and consulting company that specialize in developing restaurant concepts for 5 and 6 star hotel groups and specialty restaurant groups around the globe. Currently with offices in Los Angeles and Las Vegas and a soon to open Dubai office.

After training in Ireland from the age of twelve, he went on to win 4 gold medals at Hotel Olympia and Chef Ireland. He worked and trained with some of Ireland's top chefs between 1985-1990 before moving to New York City to pursue his dream of becoming a leading chef.

When he arrived in New York, he joined the Plaza Hotel, Donald Trump's flagship property. After 18 months at The Plaza, the Waldorf Astoria's Peacock Alley recruited him where he spent two years as Sous Chef under Laurent Manrique. Within that time, they received a Four Star rating from the New York Times.

During his time in New York he also worked at Le Cirque, Restaurant Daniel, Le Bernadine and Park Avenue Café.

While in New York, he was brought to the White House to prepare St. Patrick's Day dinner for President Bill Clinton who would later visit Conrad's restaurants in Dublin and London.

After leaving New York, Conrad was invited to join Alain Ducasse's 3 Star Michelin restaurant Louis XV at Hotel de Paris in Monte Carlo, Monaco. He spent two years fine tuning and perfecting his craftsmanship before heading home to Ireland where he opened his first restaurant, Peacock Alley.

Conrad has also written and published a number of award winning cookbooks first came 'New Irish Cooking' recipes from Dublin's Peacock Alley in 1998 which won world wide critical acclaim, 2001 brought "One Pot Wonders" published by Kyle Cathie, London, after enormous success he followed with take 6 ingredients in 2002 and in 2004 3 step cooking, all best sellers and gaining rave reviews. In 2009 Conrad wrote a short autobiography called "back on the menu" published by A & A farmers, also in 2006 Conrad signed a movie deal with Harbor pictures in London called "Grilled" which is soon to go into production.

At the age of 24 he won his first Michelin Star, making him the youngest in the world at that time. He won Restaurant of the Year, Chef of the Year, Best Service and Wine List and a number of other accolades including Conde Naste Traveler's Top 15 in the World.

After losing his business to hard economic times, Conrad moved to South Africa where he became Group Executive Chef and Director of restaurants for the Sun International Group. He has also designed new restaurants, kitchens, and menus for Hotel groups such as the St. Regis and the 5 star Marriott hotels. Conrad also starred in the Head Chef TV shows for TV3 Ireland, where he developed a cooking contest reality show, before moving back to the United States in 2011, although a chef and restaurateur at heart, Conrad now works with other Hotels and restaurants developing concepts, redefining non performing kitchens and restaurants and simply just making food better.