Chef Darragh Carroll

I began my culinary journey at the young age of just 16. Starting as an apprentice butcher I fell in love with the culture and traditions around food. After two years of Butchery, I went into culinary school to follow my passion for food. While in culinary school in Dublin I spent all my time off working in some of Dublins best restaurants . He then was keen to discover different cultures and expand my culinary pallet, I moved to Canada BC where I was trained by renowned Chef Millisa Craig at the Bear foot bistro.

I then decided to take his skills on the road and began traveling through Mexico to Peru for a Year working in a range of different Kitchens and organising food for cultural events. During my time in Mexico I became Captain of a 24th catamaran, for 4 months I was a solo tour guide/chef for tourists visiting the beautiful lagoon of Bacalar Mexico.

After I returned home From South America I met One of Ireland's best chefs, Mickael Viljanen. I then spent the next 6months training under Irelands best chef in the One Michelin starred restaurant Green House.

From this experience in the Green house I wanted to expand my cooking style to have wider range cooking techniques . I then Moved to Stockholm where I began working for Kockin a chef rental company.

I gained a huge amount of diverse experience in cooking. No days were the same, one day could be working as a line cook on a grill the next could be cooking for a wedding for 100 people.

I can work any section and lead any operations within the culinary fields I was being assigned to with an extremely high level of professional standards and quality.

After Stockholm I got accepted to work as a stager at Norways most renowned 3 Michelin starred restaurant Maameo. After 2 months at Maameo I gained connections in Maameo to a very unique opportunity to work for chef Philip Gmezill at Huset in svalbard.

He then worked at Huset in Svalbard for the Next 5 months. At Huset Darragh was leading all operations in the historic Bistros of Huset.

He then decided to Head back to Ireland to study the wild plants, animals and traditional cooking techniques Ireland.

Darragh was still in Good contact of the sous Chef of the Green house Amed Dude who had started his own restaurant in West Cork.

He based his cooking around the local landscape, working with local forgers, hunters, small farmers and market gardeners.

In the summer of 2018 Darragh was Chef de partie of the desserts and starters section. In October 2018 Mews restaurant was awarded its first Michelin star.

After the season had ended in west cork I had decided to go about my own culinary venture.

I have been working on my culinary venture ever since