Michelin ‘star’ Alex among NI chefs and eateries named in Irish challenge

Originally from the family farm near Dundrum in Co Down, Alex is a head chef in Michael Deane’s EIPIC eatery in Belfast which is also a contender for the Restaurant of the Year Awards run by the Irish Food and Wine magazine.

“The awards are a boost for the sector in today’s awful economic conditions of spiralling costs. Many restaurants and cafes are now experiencing difficulties and will welcome the awareness created by awards. We all hope the awards will encourage more people to book into the restaurants,” Alex says.

Others shortlisted in the best restaurant category include The Muddlers Club, Stock Kitchen and Waterman in Belfast and Wine and Brine in Moira. Noble in Holywood, The River Room Restaurant, Galgorm, Antrim and Taylor & Clay, The Bullitt Hotel, Stock Kitchen, Lottie, all three based in Belfast are also in the Best Hotel Restaurant section.

Best Chef nominees are Stephen Toman of OX in Belfast; Chris McGowan, Wine & Brine, Moira; Ian Orr, Browns, Londonderry, Gareth McCaughey, The Muddlers Club, Belfast and Aaron McNeice, The Waterman. The Parson’s Nose, Hillsborough, and The Holestone, Ballymoney, both County Antrim, are also in the mix for Best Casual Dining.

Best wine experience contenders are OX, The Muddlers Club and Deane’s EIPIC - all in Belfast. The Jolly Sandwich Bar, Enniskillen has been shortlisted in the Best Sandwich Bar category while Nicole Crowe from OX, Belfast up for a Best Pastry Chef Award.

Featuring in culinary challenges on television, Alex Greene began his career with his own herd of Belgian Blue beef cattle in his early teens.

“I used to sell the cattle at Hilltown market and once even bought the champion bull, a successful bid that didn’t really work out the way I had hoped because I lost money on the deal,” he remembers.

What changed his career direction was a stint in the kitchen of the Buck’s Head restaurant.

“I began washing pots and pans, then moved on to peeling, washing and preparing vegetables. I was 11,” he says. “I then started to learn how to cook with the chef at 13 and was appointed head chef three years later! The owners showed great confidence in my ability, which I will always appreciate."

Alex, keen to gain more experience and knowledge, found a post with celebrity chef Gordon Ramsay at Claridge's, London.

“It was an amazing experience working in restaurants such as Claridge’s for 18 months,” he says. “I learned a huge amount from chefs throughout the group. But living in London was tough for me given my background on the farm. I had a tiny flat that was hugely expensive."

Alex returned home to a post in the Meat Locker within Deane’s, where he developed his culinary skills over two and a half years.

A desire to gain experience in other cuisines, especially the Thai food he loves, took Alex to Bangkok and then New Zealand.

He’d kept in touch with the Belfast culinary scene during his travels and was attracted by a sous chef post with Danni Barry.

Alex joined EIPIC as sous chef in 2016 and was appointed head chef a year later.