Irish chef Gareth Storey has worked in kitchens including Rochelle Canteen, Auberge de Chassignolles, Martin Boire et Manger, Bar Principal, and Casa Lhasa. His cooking is seasonal and grounded, shaped by years living and working across France, Spain, and Portugal.

Influenced early on by the cookbooks of his parents — particularly those of Richard Olney and Marcella Hazan — Storey approaches food not simply as a set of recipes, but as a way of preserving history, place, and storytelling.

His style is defined by clarity and restraint, with a focus on ingredients that are often overlooked and a strong commitment to working closely with farmers, butchers, and fishermen who care deeply about how food is produced. The result is honest, thoughtful cooking that respects its origins while remaining alive and relevant.