MEET THE CHEF: Gary Rogers of The Coburg Brasserie at the Conrad Hotel in Dublin, Ireland

BY TRIPVEEL EDITORIAL STAFF | January 2020

Tripveel sat down with Executive Chef Gary Rogers of The Coburg Brasserie at the Conrad Hotel in Dublin, Ireland.

Executive Chef Gary Rogers of The Coburg Brasserie at the Conrad Hotel in Dublin, Ireland

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I proudly call myself a Dublin, Ireland native. I have over twenty years of experience in the culinary industry, having most recently been Executive Chef at the Lyrath Estate in Kilkenny. My interest in cooking began at an early age, taking my cue from my grandmother, an amazing home baker in her country kitchen where I spent my formative years by her side at her beloved Stanley Stove. I still hanker for her soda bread to this day. My dad also was a great inspiration to me, who was a former chef in the Irish Army and owner of a catering business.

The Coburg Brasserie at the Conrad Dublin in Ireland, United Kingdom

Tell our readers an interesting fact or two about yourself. 

I used to be a pool player on a team here in Ireland where we would compete in tournaments all the time, I used to love it!

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

My absolute favourite food is the Black Sole dish. Not only is it incredibly tasty, but it is completely environmentally friendly as it has zero waste. The bones can be turned into stock, which stock will then be used to cook the fish.

The Coburg Brasserie at the Conrad Dublin in Ireland

What are three ingredients that you simply couldn’t live without? 

Fresh herbs, fresh fish and dairy products.

We love the art behind plating. What do you love about designing the perfect dish?

I think the most important thing when designing the perfect dish is making sure that there are as many colours on the plate as possible. It immediately makes the dish ten times more appealing. Every product we use in the kitchen is locally produced from Irish producers whose products speak for themselves on the plate.

The Coburg Brasserie at the Conrad Dublin in Ireland

Tell us about one of the most creative dishes you’ve created?

The Venison dish which was on our festive menus of 2019 was definitely one of my most creative dishes. The dish included a spiced bread sauce and the venison was cooked in mulled wine. It was a success with our customers, they all loved the festive twist to it.

The Coburg Brasserie at the Conrad Dublin in Ireland

Share your most recent awards and accreditations with us! 

The most recent awards that we received would be the 2019 Good Eating Guide Best Hotel Restaurant Overall: The Coburg Brasserie and the 2019 World Travel Awards — Ireland’s Leading Luxury Hotel. Winning these awards definitely motivates not only me, but everyone working in the kitchen, as well as all our staff, so these awards are very important to us.

What are some of the latest trends you’re seeing in top restaurants across the globe?

A few trends that I am seeing in the top restaurants is vegan cuisine, which is a huge trend and will be becoming more popular in Ireland. We have already worked on our new menu to include vegan dishes such as a Sweet Potato and Quinoa Cake served with hummus, parsnip crisps, couscous and coriander. We are definitely planning on introducing more vegan dishes to our menu in the upcoming months.

What’s your favorite cocktail or liquor?

I would have to say that a Mojito is my go-to cocktail! I love the fact that it is nice and fresh and has a good balance; it is not too sweet.

What do you love about being the Executive Chef at The Coburg Brasserie at the Conrad Hotel in Dublin, Ireland?

No day is the same when you are an Executive Chef, especially in a 5-star hotel such as the Conrad Dublin. However, I love dealing with all the different challenges every week. I love organizing and looking after my whole team who are all great and interesting people from all over the world. Driving home after a busy week where everything has gone great makes everything worth it, which is what I love about being an Executive Chef.

The Coburg Brasserie at the Conrad Dublin in Ireland