Conrad Gallagher

“Food goes through similar style trends and redefinitions as fashion. I make it my mission to know that landscape and to understand how to achieve something timeless.

I still dream of a small restaurant I visited in Provence decades ago that taught me the balance of simple flavours and the art of heartfelt hospitality. And still today, I dine out all the time, first because I love it, but secondly because, as a chef, you need to see restaurants from the dining room perspective, not just from the kitchen. You have to be vigilant about every facet of the meal.”

About Me

Michelin Star Chef, Author, Food Creator & Restaurateur

My taste, style and passion for fine cuisine have defined my storied career as an accomplished chef that has presided over some of the world’s top kitchens. In a never-ending quest to deliver paramount hospitality experiences, I have travelled the world for new inspiration to marry with my classical training and techniques.

Outside of my work in the kitchen, I enjoy writing. In 1996, I penned my debut book, published by A & A Farmer and aptly named, Conrad Gallagher New Irish Cooking Immediately. The cookbook earned critical acclaim, “…one of the best cookbooks of 1996.” My second cookbook was published 1998, One Pot Wonders, published by Kyle Cathie Books, London. It too was a wonderful hit, selling in 4 different languages. This was soon followed with, In 3 Easy Steps in 2002 and Take 6 Ingredients  in 2004, both published by Kyle Cathie Books, London.

I have also stared in many TV cookery shows and presented Conrad’s Kitchen and Head Chef.  I also held a popup cooking series in the United States, hosting classes in New York, Boston, Chicago, Los Angeles, Manhattan Beach and Costa Mesa and sold over ten thousand tickets.

I now consult and develop restaurant concepts for many top restaurant and hotel groups creating state of the art eateries and helping restaurants keep up with trends in an ever-changing market.

What The Critics Say

Recipe of the Day

French Country Bread

French country bread - by Conrad Gallagher food


1/2 teaspoon dried or fresh yeast
1 cup warm water
1 1/2 cups bread flour

2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
3 cups of bread flour
2 teaspoons of salt


  1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.

  2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  3. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).

  4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.