After winning his first Michelin star, the Great Chefs team showed up at Peacock Alley in May of 1999 to tape Chef Conrad for the Discovery Channel’s Great Chefs of the World television series. After being moved to larger premises twice, he finally was at home in the Fitzwilliam Hotel on St. In 1998, he returned to Dublin to open Peacock Alley (no connection to the Waldorf’s Peacock Alley). In 1997, Chef Ducasse offered him a one year contract to work at his Hôtel de Paris in Monte-Carlo. On Saint Patrick’s Day 1996, he cooked for President Bill Clinton at the White House. Two years later, he left to work in Le Cirque, and also in Restaurant Daniel under Great Chef Daniel Boulud. In 1993, he accepted the position of sous chef at New York City’s Waldorf Astoria’s Peacock Alley under Chef Laurent Manrique, where he would later meet Great Chef Alain Ducasse. He then landed a job as chef de partie at the Plaza Hotel, working his way up the kitchen ranks to be the youngest sous chef under Chef Henri Raub. He apprenticed with several of Ireland’s best chefs before moving to the United States to attend New York University’s Culinary Arts program, and at the same time he worked at a little restaurant in Queens.

His formal education began at Scoil Colmcille, St Euman’s College and ended at Killybegs Catering College. Virginia Washington DC Area, White Post, WilliamsburgĬonrad Gallagher was born March 12, 1971, in Letterkenny, County Donegal, Ireland, just six days before Saint Patrick’s Day, which may explain why he isn’t considered a Saint. Texas Austin, Bryan, Dallas, Houston, San Antonio South Carolina Beaufort, Charleston, Greenville, Pawleys Island New York New York City Area Astoria New Paltz New Jersey Atlantic City, Princeton Area, Cherry Hill North Carolina Asheville, Charlotte, Cashiers, Durham, Highlands, Southern Pines, Wilmington Mississippi Biloxi, Jackson, Natchez, Oxford, Waveland Massachusetts Boston Area, Brewster, Cape Cod, Hattfield, Lenox, Marblehead, New Marlborough, Sandwhich Springfield

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