Mark Bodie - Head Chef, Pearl Brasserie

From the age of sixteen Mark started working part time on the floor of one of Ireland's biggest restaurants with an average of 1200 covers a day. After two months the Chef at the establishment, Gerry Berrigan, offered Mark a job as a commis chef. There he discovered his passion for cooking and a desire to learn more.

One year later he was off to a small country house called Kingswood where Head Chef, Andrew Ryan, focused on keeping food seasonal and fresh. There Mark learned that food was a pleasure beyond mere necessity and that flavours should be celebrated but not complicated. The next year he moved to Galway with chef Ryan to work in a much larger country house, but decided after six months that it was time to complete atering college. With studies fulfilled, Mark was hired at Pearl for the first time, where he worked his way up to Chef De Partie. After two years he left to broaden his skills and knowledge further afield, working with Derry Clarke & Stephen Gibson in L'Ecrivain (1* Michelin) as Chef De Partie. There he learned the art of refining flavours and using the best of local ingredients.

In 2006, Mark was offered a position back in Pearl Brasserie as Sous Chef. Four years on, Mark is now the Head Chef at Pearl. He has built a team focused on pleasing the customer and offering the highest quality of food at reasonable prices. He hopes to take people on a great culinary journey while dining in Pearl. Along with the dedicated front and back of house team, Mark tries to meet the customer's every need and expectation while dining in this luxurious brasserie.