Michelin 1 star chefs - Adam Nevin, The Morrison Room

From Maynooth kitchen porter to Michelin-starred chef, Adam Nevin has come full circle - putting The Morrison Room and Irish fine dining firmly on the map.

humble beginnings

Adam began his kitchen journey at just 15, washing dishes and peeling vegetables at a local café. He later trained at Ballymaloe Cookery School before cooking at The Shelbourne in Dublin.

Inspired by early memories with his grandmother and mother, his passion for food was sparked in home-kitchen roles.

Adam's talent led him to London in 2017, where he honed his skills at Alyn Williams at The Westbury. He then cut his teeth at Tom Kerridge’s two-Michelin-starred The Hand and Flowers and later joined the Dorchester as sous chef - quickly earning promotion to head chef by 2022.

Return to Maynooth & Michelin Recognition

In September 2023, he returned to his roots, taking over as head chef of The Morrison Room at Carton House. Under his leadership, the restaurant earned its first Michelin star in February 2025 - a landmark achievement, especially in his hometown.

The Morrison Room currently holds one Michelin star, which it was awarded in the Michelin Guide Great

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Britain & Ireland 2025.

Culinary Philosophy & Leadership

Adam’s ethos is rooted in seasonality and Irish provenance - utilising local, foraged, and artisan produce to craft imaginative tasting menus. Hospitality Ireland notes his leadership is marked by “inventiveness” and dedication.

Despite the rigours of Michelin kitchens - including long hours and pressure - Adam stresses his team works in a nurturing environment. He credits his upbringing - including formative shifts in a café and time in family kitchens.

He champions Irish food progress and values hard-earned mentorships, naming Ballymaloe chefs, Gavin Croke, Andy Williams, and Tom Fulton as key influences.

Signature Style and Vision for 2025

While dreaming up flavourful signatures such as a spicy Massaman curry, Adam’s focus remains firmly on evolving The Morrison Room’s tasting experience. He describes his food as joyful, rooted, and reflective of Ireland’s culinary resurgence .

Looking ahead, his goals include continuing refinement of the menu, nurturing his team, and cementing The Morrison Room as a national fine-dining destination.