Mark Moriarty started cooking during his summer holidays aged 15 at the Chart House restaurant in Dingle, Co Kerry, Ireland. While completing his degree in Culinary Arts at Dublin Institute of Technology he began working under Kevin Thornton at Thorntons Restaurant for two years. In 2012 he moved to The Greenhouse on Dawson St in Dublin and began working with Mickael Viljanen.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up Culinary Counter Ltd, a company delivering pop up restaurants around Ireland alongside chef Ciaran Sweeney.
In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by Michelin starred Clare Smyth MBE, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of 'Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea' to an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Allenno and Joan Roca.
Mark took his Irish cooking around the world in 2016, bringing his pop up restaurant on tour. He cooked in Milan, Alta Badia, Melbourne, Charleston, Paris, Singapore, Amalfi, Moscow, London, Cape Town, Johannesburg, Hong Kong and finally Dublin before handing over the SPYC title in October of 2016 to USA’s Mitch Lienhard.
Since then he has been listed on the Forbes magazine 30 under 30 for innovation in the arts sector. In January 2017, Mark moved to Melbourne, Australia and worked with Andrew McConnell at Cutler&Co restaurant. Mark was a speaker at last years Worlds 50 Best Restaurants and has worked on projects with Peroni and Bord Bia; the Irish food board.
Mark is now part of the team at The Greenhouse restaurant on Dawson Street in Dublin, which holds one Michelin star. Here he works alongside head chef Mickael Viljanen and the small kitchen brigade.
In 2018 Mark was also brought into the team at Diageo plc, as their 'Global Gastronomer'. Here he consults on food and flavour across their reserve brands, including Johnnie Walker whisky, Tanqueray gin and Zacapa rum, as well as internal team training.
Mark has appeared in various television shows, including BBC Saturday Kitchen and RTE Today.