Darren Hogarty, one of Ireland's most high-profile pastry chefs, was named Best Pastry Chef in Ireland at the 2019 FOOD AND WINE Awards in association with Rémy Martin.
Known for his innovative work at Chapter One, Ross Lewis' Michelin-starred restaurant at Dublin's Parnell Square, Darren Hogarty was named Best Pastry Chef at the recent FOOD AND WINE Awards in association with Rémy Martin. His beautiful creations have graced Chapter One's for 12 years, helping guests to end each perfect meal with a wonderful treat.
For one of the aforementioned 12 years, Darren moved to London to work as head pastry chef over all of Gordon Ramsay's restaurants, but eventually, he was lured of home and rejoined the team at Chapter One. Ever since, he has helped to retain the restaurant's Michelin star, while creating seasona, picture-perfect desserts.
Darren is no stranger to the title of Best Pastry Chef, having been awarded the accolade previously in 2017. This year, his fabulous dishes have graced our Twitter feeds, giving his followers an inside look at one of the country's best fine-dining establishments.
To find out how Darren felt about taking home this award, we caught up with him after the awards.
How did it feel to win?
"To be honest, I was shocked to win, even though I had won before – I was shocked then too. I really just work and try to do my best with as many Irish ingredients as I can and I was happy just to be nominated, so to win was a big shocker.
The award means a lot to me actually because readers nominate, then a panel of legit food experts choose the winner so it’s like validation on two levels. Sometimes you hope people get what you're doing and that you're on the right track so it’s really nice to know that the public and people you respect like what you're doing. Also, I thought this year's awards was the best one I was at, the location, service and food were flawless. The style and feel of it all was awesome. I think Dee and the team did an amazing job with the new look and the awards, it's so modern and kind of timeless."
What can we expect from you over the next year?
"I’m really looking forward to this year. Pastry is in a really interesting place where French-style desserts and baking are kind of back in fashion, so to be part of that with really great Irish ingredients, like Dunany Flour or Velvet Cloud, is what my core beliefs are. So yeah, I'm super excited for this year!"
Click here for more information on Chapter One.