Chapter One Restaurant opened in February 1992 with co-proprietors Ross Lewis and Martin Corbett. It is located in the basement of the Dublin Writers Museum on Parnell Square in Dublin’s city centre. Since its opening, Chapter One and its teams in both the kitchen and restaurant have been the recipients of numerous awards for both service and food, including a Michelin star awarded since 2007.
Ross is from Cork and, and a graduate of University College Cork. He has travelled and worked in the restaurant industry in New York, London and Switzerland. His passion & drive to open his own restaurant brought him back to Ireland where he has become immersed in Ireland’s emerging food culture. Ross was Commissioner General for Eurotoques Ireland from 2001 – 2004. He also sits as a member of the Taste Council of Ireland. Both organizations are dedicated to promoting the use of organic and artisan locally produced ingredients and Ross’ dedication to this is evident in the menus he creates at Chapter One.
Starting out in 1992 from the basement of the Irish Writer’s Museum in Parnell Square, Chapter One went on to establish itself as one of the best restaurants in Ireland, with numerous awards for both service and food, including a Michelin star awarded since 2007.Renowned for championing the best of Irish artisan food produce, Chapter One has placed Ireland firmly on the international food map too, with its reputation extending beyond Irish shores. AA Gill, Colman Andrews and Barbara Fairchild are among the international food gurus who have visited and loved Chapter One and the restaurant achieved the ultimate accolade when Ross was asked to cook for Queen Elizabeth II’s banquet in 2011, the recipes from which are included in Ross’ book – Chapter One – An Irish Food Story, published in 2013.
Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties.
Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us. We rely on their drive, passion and determination to achieve so much of what we do here and their influence cannot be underestimated.
If the kitchen is the engine room of Chapter One then the restaurant is most definitely “The Good Room”! It has been renovated and upgraded over the past five years under the watchful eye of our interior architect Maria MacVeigh. It is sleek and elegant with the use of textured fabrics and warm colours to create a comfortable and elegant space.
We made a conscious effort to source Irish crafts people who have made various pieces for us, such as Kieran Higgins’ bog oak sculpts, Joe Hogan’s hand woven baskets, Colm Hassett’s beautiful table for the Jameson Room and David Coyne’s bespoke pedestals and stunning table in the Demi Salle. The wood used in these pieces is all sourced in Ireland and our artwork is from predominantly Irish artists. We are very committed to celebrating the integrity of people who are masters of their craft.
As part of our 2009 renovation we introduced a Chefs Table. This was to be the culmination of the kitchen renovation. Ross and Maria MacVeigh, our interior architect, worked together to create the setting for this unique dining experience.
The table itself is made from volcanic rock with a highly glazed surface in a deep brown colour with the banquette in chocolate brown leather with red piping stitch to match the interior of the rest of the kitchen.