Darren Mathews
The sign of Darren’s love of food was evident from the age of 13, entering and wining many food competitions. Following a Degree in Culinary Arts from D.I.T, Darren worked in Roly’s Bistro, and the 2-Star Patrick Guilbaud Restaurant. Darren then spent 2 years in Austrialia, working in the 2 top restauarnts in the Country.
Back in Ireland, Darren joined the newly opened Mint Restaurant where he met Chef Oliver Dunne. Darren subsequently went to work in the Kitchen of Claud Bosi at the 2 Star Hibiscus Restaurant in Wales. Following a call from Oliver in 2006, Darren took up the position of Sous Chef at Bon Appetit.
Since then, Darren has become an integral part of the restaurant’s day-to-day operations and contributed greatly to the restaurant’s 1 Michelin Star, awarded in January 2008. Darren continues to strive for perfection on a daily basis and works very closely with Oliver Dunne on all of the menus, tasks and operations of the Bon Appétit Restaurant.
Graham Dunne, Restaurant Manager
After 7 successful years in the retail and property sector, Graham cut his teeth into a new challenge, when his brother Oliver persuaded him to come on board the Bon Appetit team.
Graham has undergone intense and extensive training in all areas of the restaurant, front and back of house. His hard work, determination and drive has seen him progress through the ranks in all areas of the business.
His decision to focus on Restaurant Management was rewarded in early 2010 when he was appointed the position of Front House Manager. Since then Graham has flourished and grown into one of the finest ‘front of house men’ in the restaurant industry.