A Young Irish Chef

At One of Dublin’s Best Restaurants

Donegal-born Sean Smith, 38, most recently worked as Head Chef under Richard Corrigan at Bentley’s. When Corrigan left in 2010, Sean took over daily operations at The Cliff Townhouse, and has since shown his consummate ability in sourcing impeccable Irish produce. His classic, generous, deeply flavoursome dishes display true technical precision.

Prior to working at The Cliff Townhouse, Sean worked at Orrery in London - and still acknowledges the influence of Orrery’s celebrated Welsh-born sous chef, Bryn Williams. Sean also cites as an influence André Garret, now Head Chef at Galvin at Windows in London. Both share with Sean a masterful knowledge that never interferes with the singular tastes of fresh ingredients.

At The Cliff Townhouse, Sean works with Cliff Collection Executive Chef Martijn Kajuiter, devising menus that focus on sustainable seafood from Irish waters - including cod, monkfish, Dublin Bay prawns, scallops, hake, Irish lobsters and Galway muscles - while also knocking on the door of small organic Irish farmers for pork, beef and free-range chicken. Seasonality always plays its part.

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