Conrad Gallagher

A noted cookbook author, restaurant owner, and celebrity chef, Irish-born Conrad Gallagher grew up in County Donegal, surrounded by nature and the four seasons. Highly influenced by his mother and grandmother's cooking, Conrad Gallagher won four coveted gold medals at Chef Ireland and Hotel Olympia at a young age. Training alongside many of Ireland's most distinguished chefs for five years, he transitioned to the New York City culinary world in 1990.

During his years in New York, Mr. Gallagher notably served under Sous Chef Laurent Manrique at the Waldorf Astoria's Peacock Alley. The restaurant achieved a four-star New York Times rating during this time. He also had the honor of preparing a St. Patrick's Day dinner at the White House for President Bill Clinton, who would later pay visits to his restaurants in London and Dublin.

Earning his first Michelin star at age 25 and his second at age 27, Conrad Gallagher gained early acclaim for restaurants such as Lloyd's Brasserie and Mango Toast. He subsequently served as Director and Group Executive Chef for the Sun International Group in Cape Town, South Africa. Mr. Gallagher's work revitalizing the Group's five-star and six-star properties led to consulting engagements designing menus, kitchens, and restaurants for the Marriott and St. Regis hotel and resort chains.

Currently based in Las Vegas and New York, with frequent trips to the Middle East, Mr. Gallagher leads the international hotel consultancy firm Gallagher and Associates. He has recently completed six restaurant concepts for the St Regis Hotel in Abu Dhabi, United Arab Emirates, also consulting on the New Ornina Abu Dhabi. In addition to developing a prominent reality cooking-contest show for TV3, Conrad Gallagher is prominent as a culinary author. He has penned the bestselling books New Irish Cooking (A.A. Farmer Publishing) and One Pot Wonders (Kyle Cathie Publishing).