1 Michelin Star Chefs: Ahmet Dede, chef owner, Dede

The  Staff Canteen

Ahmet Dede is the chef and owner of Dede, a one Michelin star restaurant in Baltimore, Ireland. 

The chef's eponymous establishment is located in Customs House, a mere walk from the previous restaurant where he held a star, Mews. Dede is the culmination of years of experience alongside the world's most revered chefs as well as his strong foundation in Turkish cuisine.

Dede 

 

Customs House, Baltimore, Co. Cork, P81 K291, Ireland

Opening hours: 

Monday Closed
Tuesday    Closed
Wednesday    Closed
Thursday    Closed
Friday    9:30am–8:30pm
Saturday    9:30am–8:30pm
Sunday    9:30am–3pm

Website and reservations: 

customshousebaltimore.com

www.resdiary.com/restaurant/dede1

Phone number: 028-48248

Facebook @CustomsHouseBaltimore  

Twitter @chefahmetdede

Instagram @ahmet_dede_

Biography

Born and raised in Turkey, Ahmet moved to Ireland with his then wife 20 years ago.

Having worked at his uncle's restaurant in Turkey before he left, Ahmed enrolled on an eight-week course with the local tourism authority and got a job in a pizza restaurant while he waited for it to start.

While he was there, Irish chef JJ Healey spotted his talent and recommended he pursue it further, and so the chef began a culinary arts course at the Dublin Institute of Technology, all the while working at one Michelin-starred Chapter One for chef Ross Lewis.

Two years later, the chef moved on to work attwo Michelin star Restaurant Patrick Guilbaud, then did a stage at Mickael Viljanen's now two-star restaurant The Greenhouse in Dublin before heading to The Netherlands to work at two Michelin-starred &Moshik.

He then spent a brief period working under Jordan Bailey at Maeemo in Norway before returning to Ireland for his first head chef position at Mews. 

Within a year, Ahmet and his team had earned a Michelin star for the Baltimore restaurant. Sadly, in January 2020, the owners decided to close the restaurant, and the chef was left to his own devices. 

Thankfully, one of his stagiaire's at Mews, Maria Archer, had just bought a new site with her partner in view of opening a café and deli. They offered to house his restaurant in exchange for formal training.

Undeterred by the pandemic, the team opened the restaurant in July 2020, and, evidently on the guide's radar, received a Michelin star in the 2021 Guide

What the guides say

Michelin Guide

 

 

 

 

Dede

Drawing on his high-end classical training, the food at Dede is a mariage of the chef's roots to that of his Irish home, where West Cork ingredients meet wood-fire oven, barbecue cooking and Turkish herbs and spices. All at the Michelin-star level the chef is used to working at.

And of course, Ahmet makes good use of his network of local suppliers from his time at Mews.

Michelin classes the following three dishes as stand-out: West Cork blue lobster kebab with isot pepper bisque; Wild Irish venison, buckwheat and orange; Hazelnut baklava. 

The interiors are described by Michelin as "calm and contemporary," with fresh flowers and candles giving the space a bright and light feeling. Additionally, the restaurant has an outdoor area equipped with a green canopy (and a barbecue!) for outdoor dining.

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The  Staff Canteen

The Staff Canteen

Editor 29th April 2021

1 Michelin Star Chefs: Ahmet Dede, chef owner, Dede