Conrad Gallagher was the youngest chef ever awarded a Michelin star, at the age of 26 in 1998 for his Peacock Alley restaurant in Dublin, Ireland. He is renowned for infusing haute cuisine tradition and luxury aesthetics with diverse contemporary and global culinary influences.
The young aspiring chef trained under haute cuisine legends – Paul Bocuse in Lyon, Laurent Manrique and Daniel Boulud in New York, and Alain Ducasse in Monaco, honing his culinary flair and learning the business of restaurants.
Owning his own restaurants, in Dublin, London, New York, Las Vegas and South Africa, further honed his hands-on understanding of the business of restaurants from concept and start-up, through financial management to sustaining customer delight and engagement.
At the same time, Conrad built a reputation as a consultant to international hospitality groups, developing and launching new restaurant concepts as well as trouble-shooting and overhauling existing establishments.
Trusted advisors to leading hotel groups, high-end restaurants, bistros, brasseries and steakhouses, with global reach and experience.
Food Concepts 360 has a proven track record in end-to-end solutions – original concept development and design, execution through project management to launch, and restaurant management.
