Dublin-born chef Andy McFadden started a career in kitchens at the young age of 14 as a part-time kitchen porter at Luttrellstown Castle. Most recently, he oversaw a €1.3 million revamp of his own Dublin restaurant - Glovers Alley.
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Andy was born in Dublin on the 23 April 1985. Andy grew up in a small family surrounded by chefs. During his childhood he always had an interest in cooking and at the age of 14, he got his first part time summer job as a kitchen porter in Luttrellstown Castle. The following year he went to work for Neven Maguire in Mac Nean Restaurant. Andy’s interest and passion for food grew and over the next few years he climbed the ranks in the kitchen while continuing to attend secondary school. As he completed his Leaving Certificate, Andy decided to pursue a career in Culinary Arts and enrolled in the Institute of Technology, Tallaght. Andy graduated 2 years later, top of his class. During this time, Andy was working in The Nuremore Hotel where the head chef Raymond McArdle advised him to move to London to experience the working culture and to enhance his skills.
Andy travelled to London where he began working for Shane Osborn in Pied a Terre for 4 years. He then moved to the Netherlands to work under Sergio Herman at Oud Sluis for a year. Andy then returned to London and would spend the next seven years both as Head Chef in L’Autre Pied and most recently at sister restaurant Pied á Terre. He retained a Michelin Star during his time in both L’Autre Pied and Pied á Terre. In late 2017 Andy returned home to Dublin to oversee a 1.3 million revamp to launch his own restaurant Glovers Alley by Andy McFadden.
Chef de Partie
Junior Sous Chef