Chef cathal armstrong biography

Irish chef Cathal Armstrong’s cuisine and philosophy reflect ideas planted in the atypical Dublin household of his childhood, where garlic was used fearlessly and fruits and vegetables were grown in the garden.

The family’s travel business launched Armstrong into a myriad of different countries, cultures and cuisines where he began to develop an appreciation for gastronomy in the differing landscapes of Europe. As the family traveled, Armstrong was educated in the languages he now speaks fluently: English, French, Spanish, German and Irish.

For those not versed in the Dubliner’s native language, the “t” in Cathal is silent.

At the age of seven, Armstrong began his annual student exchange in France with the Boudain family. His food curriculum involved visiting truffle-farms and vineyards, eating peasant-style food and picking fruits and vegetables on the farm.

These early culinary experiences inspired Armstrong’s ph