Cúán Greene

For chef and TU Dublin alumnus Cúán Greene, food has always been about much more than what is on the plate. It is about people, place, creativity and the experience of bringing them all together.

A Culinary Arts graduate of Cathal Brugha Street, now TU Dublin, Cúán has built an extraordinary career, from working in Michelin-starred kitchens in France as a teenager to training at some of the world’s most celebrated restaurants, including Geranium and Noma in Copenhagen.

But it was during his final year at Cathal Brugha Street, when he began running pop-up dinners with friend Harry Colley, that Cúán first discovered the excitement of creating something of his own.

That entrepreneurial instinct eventually led to Ómós, his ambitious restaurant and guesthouse in Abbeyleix, Co. Laois. Six years in the making, Ómós brings together many of the influences that have shaped Cúán’s life: food, art, design, craftsmanship, nature and a deep respect for people and place.

We spoke to Cúán about his journey from DIT to Copenhagen and back to Ireland, the risks involved in building Ómós, the importance of mentors and therapy along the way, and why kindness, trust and good leadership matter just as much to him as excellence in the kitchen.

Yes. I always wanted to be a chef.

My grandmother was also a chef who went to Cathal Brugha too.

I made great friendships in College. Inspiring people who I am still in contact with, students and tutors. I always say to people that College allowed me to grow up slowly during crucial years of development.

I think it taught me a lot about what kind of chef I wanted and didn't want to be. I was inspired by the produce I saw and used. I was inspired by processes, unique techniques, and the respect for the land. It was inspiring to work in so many extraordinarily designed spaces where just as much thought and consideration had gone into the Service, prep kitchen and bathrooms as in the dining rooms. Every detail was thought through. Good leadership that I experienced inspired me. Bad leadership told me what kind of manager I never wanted to be.

I had a vision to create a project founded around respect and kindness, and that was centred around our own Irish culture. I've always been one to step outside of the box and consistently challenge myself. Ómós is a reflection of who I am, and the kind of hospitality I always envisaged creating.

I was testing a lot of things. Dishes, techniques, flavour combinations and broadening my skill-set and horizons. But I was also testing my leadership, looking at new ways of working with teams through respect and kindness, while also expecting excellence. I've spent years studying this, how to achieve high performance while driving a positive culture.

Taking care of my body and mind is very important to me. Going for a long run clears my head, actually gets me into a creative space and it's where I think really positively.

Dublin or Laois? Laois.

Early morning or late night? Early mornings

Favourite Irish ingredient? A floury potato

A food you could never get tired of? Rice pudding

Your ultimate comfort food? Rice pudding

One thing that instantly makes you happy? My Wife

Cúán Greene

Did you always know you wanted to study Culinary Arts?

What stands out most when you think back to your years at Cathal Brugha Street? Any lecturers, classmates or experiences that stayed with you?

You spent your twenties working in some of the world’s most celebrated kitchens. What did that period teach you about the kind of chef you wanted to be?

After building your career in restaurants around the world, what made you want to create Ómós and do things differently?

You took Ómós to New York, Bangkok, Berlin and Iceland before opening in Ireland. What were you testing and learning along the way?

Food is clearly only one of your interests. You’re also passionate about language, travel, farming and craft. What makes Cúán tick outside the kitchen?

Quick Fire