Dylan McGrath

Dylan McGrath was born in the Rotunda hospital in Dublin on the 4th August 1977 and moved to Carlow soon afterwards. When Dylan was seven the family moved to the Falls Road in Belfast, which, at the height of the Troubles, was a big adjustment for the family.

When Dylan was 17 he left home and went to Portrush Catering College but only lasted a couple of months. He admits that he had a wild streak and was not interested in discipline, and it was a desire for freedom rather than a love of food that led him there. He then went to Belfast Institute to try another catering course, but wasn’t inspired by what he was learning there either. Although he had a natural talent for food he was uninterested in learning about keeping a store cupboard and health and safety basics.

Within three weeks of starting his first job in Jury’s Inn, Belfast, Dylan was given the job of Head Chef. He realized that if he could achieve this while only 18, that the sky was the limit. He then left Jury’s to work in Roscoff, Northern Ireland’s only Michelin starred restaurant. He traded his big salary as Head Chef at Jury’s for the experience of working at the higher level on half the salary. This was his first experience of working with driven committed chefs who were truly passionate about food.

After a year at Roscoff Dylan moved to the UK to work at John Burton Race’s two-star Michelin restaurant, L’Octolan, in Reading . He spent three years at the restaurant in total, and it was there he gained the discipline and military precision needed for cooking at that level.

In July of 2002 Dylan returned home to Dublin to work with an old friend, Aidan Byrne, at the Michelin-starred Commons Restaurant, where he stayed until the following March before moving back to London to work with Tom Aiken in his new restaurant in Chelsea.

Working with Tom Aiken was hard but hugely influential and Tom recognized Dylan’s ability and drive and pushed him to his limit. At that time Dylan was still only 26 and he was working at a restaurant that had been rated the eighth best in the world. The hours were punishing and the schedule grueling but he eventually became the Head Chef and worked side by side with Tom.

Dylan returned home to take up his own Head Chef position in Mint restaurant in Ranelagh. The restaurant was hailed as one of the most exciting places to eat in the country and Dylan earmarked as a chef to watch. It received many accolades, among them; a Michelin star, Food and Wine best chef and best wine list, hotel and a catering gold award for excellence. It was the only restaurant, besides Restaurant Patrick Guilbaud, to receive 2 stars in Georgina Campbell’s guide. The restaurant closed in 2009 due to the economic downturn and the fact that they were a small restaurant serving less than 40 covers.

In August 2010, Dylan announced the opening of his new restaurant “Rustic Stone”. For several months Dylan and his team worked to create an original concept that maintained his own distinctive innovative style and creativity, but at a price that was affordable and accessible to everyone. “At Rustic Stone our philosophy is simple, we source the best seasonal ingredients available, apply simple techniques to extract the best flavour and at the same time we give the customer the information they require to add nutrition and structure to their diet”, he said. Rustic Stone is a new casual dining, contemporary restaurant which delivers on the flavours Dylan is so passionate about but without the formality he previously would have been associated with.