Member of the Month June 2016: Alan Higgins

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Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated. This month’s winner is Alan Higgins, a member who regularly contributes to our site via the app Chef+. He will also recieve a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.

We spoke to Alan to find out more about him...

Current place of work, position and a brief overview of where you have worked before.

I'm the head chef of Nautilus restaurant situated in the sea side town of Malahide. We are a family run restaurant made up of me in the kitchen and my wife Robyn who runs front of house. I'm a self thought chef who started working as a kp when I was 13, worked my way up the ladder to become head chef.

What is your cooking style and what can people expect from the food on your menu?

My cooking style is taking classical flavour pairings that work and putting my own spin on them. I'm very passionate about Irish produce and try to champion them as much as possible. Our menus change with the seasons which keeps everything fresh and exciting.

What do you like about The Staff Canteen app and website?

I've been a huge fan of the staff canteen for a long time now. The site is amazing for networking and gives a real insight into what's happening within the industry.  It's great to see what other chefs and restaurants are up to.

>>> View Alan's profile here and follow him 

What is your favourite dish to cook?

My favourite dish to cook would have to be seafood inspired as our restaurant is over looking the marina in our village. I never tire of a trip to the local fish mongers and gathering inspiration.  A current dish on our menu is steamed lemon sole fillets, Dublin bay prawn stuffing, young carrots, orange puree, sage gnocchi, prawn and carrot butter emulsion.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

My guilty pleasure would be nachos with jalapeños and cheese sauce. I always enjoy it as a rare treat going to the cinema.

What are your plans for the future?

My plans for the future is to keep developing the restaurant and our cuisine. If any awards or accolades come our way along our journey, then that would be a bonus. I've poured my life into the restaurant and am proud of what my wife and I have achieved so far.

Do you want to be the next member of the month? Download the app now for free and start sharing your images and interacting with other members to be in with a chance of winning!

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