1 Michelin Star Chefs: Andy McFadden, executive chef, Glovers Alley
Andy McFadden is the executive head chef at Glovers Alley in Dublin's Fitzwilliam Hotel
Once the youngest chef to head up a Michelin-starred restaurant in London, Tallaght-born Andy McFadden has had a star ever since he was first a head chef.
Glovers Alley
128 St Stephen's Green, Dublin 2, D02 HE18, Ireland
Website and reservations: gloversalley.ie
Phone: +353 1 244 0733
Email: [email protected]
Opening hours:
Lunch:
Thursday to Saturday 12:30pm to 2pm
Dinner:
Tuesday to Saturday 6pm to 9pm
Instagram: @gloversalley
Facebook: @GloversAlley
Twitter: @GloversAlley
Biography
After looking up to the iconic chefs of his era - Gordon Ramsay, Jamie Oliver and the likes - Andy decided he wanted to be one.
His uncle, also a chef, found him a kitchen porter job at Luttrellstown Castle, following which he was offered a role in celebrity chef Neven MacGuire's kitchen.
He went on to study Professional Cookery at the Institute of Technology Tallaght, during which time he worked at L'Ecrivain and then in The Nuremore Hotel under head chef Raymond McArdle.
After graduating (top of his class), the chef moved to London to work under Shane Osborn at Pied à Terre.
He went to the Netherlands for a while to hone his craft at Sergio Herman's now three Michelin-starred Oud Sluis, but soon returned to the UK to take over as head chef at Pied à Terre's sister restaurant, l'Autre Pied. He retained its star before moving back to Pied à Terre as the executive chef.
He spent 11 years in total within the restaurant group, first becoming a director, then a shareholder - the financial rewards of which meant that he had funds to invest in the Glovers Alley renovation when the opportunity
arose to take over the Fitzwilliam Hotel restaurant in 2017.
Glovers Alley
Previously home to Thornton’s Restaurant on the second floor of the hotel, with a view on Dublin’s St Stephen’s Green, Glovers Alley was named after the alleyway adjacent to the building, where glove makers used to sell their wares.
When Andy joined, he put in part of the €1.3m (£1.09 million) needed for renovations, the results of which, according to The Irish Times, "are spectacular."
The front of house features green leather and pink velvet upholstery, walnut panelling, a mirrored ceiling and matt marble tables, creating "a refined atmosphere that is relaxed, too."
The restaurant was awarded a star in the Michelin Guide for Great Britain and Ireland 2022.
The food
Andy's food, according to the Michelin Guide, is "characterised by boldness" in flavours and textures, testifying to the chef's experience with "creative, modern dishes which are skillfully prepared and artfully presented."
Working closely with Irish farmers and producers, the team seeks to create an elegant and refined experience revolving around provenance and seasonality.
Animals are brought in whole and broken down in-house - lambs, pigs, deer, goat, game and poultry - all but beef, which is handled by the restaurant's supplier.
Guests can choose an à la carte menu alongside a lunch, dinner, vegetarian and vegan tasting menus. Dishes include Kilmore Quay crab with kohlrabi, ponzu and thyme; Dublin Bay prawns with lardo, morels and wild garlic and Comeragh mountain lamb with black curry and "ratatouille."
Other Michelin Star Chefs
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
1 Michelin Star Chefs: Andy McFadden, executive chef, Glovers Alley
