Darren Mathews – Head Chef | Le Restaurant
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 restaurants 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 and running of Bon Appétit Restaurant and is an integral part of the entire operation.
Aaron Carroll – Head Chef | La Brasserie
Following graduation with a B.A. in Culinary Arts and a Masters in Culinary Innovation & Food Product Development, Aaron worked up the “chef’s career ladder” in the Four Seasons Dublin, the 2 Starred Michelin Restaurant ‘Casadelmar’ in Corsica, and Cruzzos in Malahide.
He joined Bon Appetit’s winning team in 2007 starting out as a Junior Sous Chef and working up to his current position of Head Chef of La Brasserie in 2012, where is experience and creativity clearly shines in the deliverance of the restaurant’s wide-ranging menus. He is married to Jean and has a daughter Eve.
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.