About Us

Richie

As Culinary Director of both FIRE Steakhouse & Bar and SOLE Seafood & Grill, my love for cooking started at home, inspired by my mother and grandmother. From my early career in Dublin pubs to formal training in Athlone, I seized every learning opportunity and organised work placements in Dublin myself in order to be with my wife, Sue. I gained invaluable experience at McGrattan’s and The Hibernian Hotel, and after winning Young Professional Chef of the Year, earned a scholarship to Johnson & Wales in Rhode Island, where I learned from masters of sushi, sausage-making, and ice-carving.

Returning to Dublin, I worked with Paul Flynn at The Tannery, then with Kevin Thornton, before moving through roles at The Westin, Hilton, and D4 Hotels, leading each kitchen and honing my craft. A call from FIRE marked a turning point—where I’ve spent the last 12 years building a family-like team dedicated to excellence. With Ireland’s incredible seafood, opening SOLE felt natural. Both restaurants champion Irish producers, allowing our chefs to deliver dishes with pride, embodying the care and love of the producers themselves.