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| CHEF
CIARAN HICKEY |
BIOGRAPHY |
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This
is a very short biography and if you want more information
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us.
 Ciaran
Hickey was born in Dublin, Ireland in 1965. After graduating
from the Sligo College of Hotel and Catering in 1984
he started his apprenticeship in Ballincar House Hotel
in Sligo, moving to The Westbury Hotel in Dublin in
1985.
He was transferred to The Nova Park Hotel in Zurich
in 1987 where he trained in mostly Continental, Classic
French and Asian cuisine.
He joined Four Seasons Hotel in London in 1988 and
trained there in everything from Sushi to Classic French
and Italian Cuisine for 3 years, while continuing his
education at the Westminster College for Catering.
He moved to Four Seasons Resort Nevis in 1991, staying
5 years there in various positions working mostly with
North American Resort and Asian style cuisine. It was
in this creative environment that a lot of his culinary
style was developed. The resort was awarded the AAA
Five Diamond Award in 1995, the only one outside the
continental United States. Conde Nast Traveler voted
it number one Hotel destination in the world in 1995.
In 1996 he took his career to The Pierre Hotel in New
York City (a Four Seasons Hotel), as Chef of the Café
Pierre Restaurant. Having access to such a huge pool
of culinary talent in the City helped refine his tastes
and creative direction.
Hickey transferred to Four Seasons Hotel Istanbul as
the Executive Chef in 1999 where he enjoyed mixing the
wonderful Turkish Mediterranean cuisine with Asian and
European influences. This gave rise to a wonderful mix
of contemporary food styles with taste and presentation
elements from the Far East.
During his time there the Hotel was voted number one
hotel in Europe and number three Hotel worldwide by
Conde Nast Traveler. Zagat Guide voted his restaurant
number one for food in Turkey and Time Out Magazine
Istanbul (Readers Poll) voted him Chef of the Year.
In July 2003 Hickey was transferred to The Four Seasons
Hotel Great Exuma, Bahamas, as Executive Chef, where
both authentic Italian and Resort Cuisine were the main
themes of the menus.
In 2005 he returned home and was executive Chef at
the Radisson St Helens Hotel in Dublin overseeing its
two restaurants and catering operations.
From September 2007 he has been Director of Cuisine
at W Seoul-Walkerhill, where he has brought his experience
to the hotels two signature restaurants, 'Namu' and
'Kitchen'.
During his time there, The Korea Herald awarded 'Namu'
contemporary Japanese restaurant with the "Best
Japanese Restaurant in Seoul" award for 2010.
'Kitchen' restaurant was awarded third place in the
"top 5 restaurants in Korea" by the Miele
Restaurant Guide 2010.
Recipe:
www.chefciaranhickey.com
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