French food with an Irish twist – that’s what you can expect at the stylish Pichet. Founded by Stephen Gibson, Pichet was awarded a Michelin Bib Gourmand within 6 months of opening, and has received several more, as well as other awards, ever since its opening in 2009. We had a chat with Pichet’s Junior Sous Chef, Marin Radev, about his journey!

Where do you cook and what do you love most about your restaurant?

Currently I am working in Pichet Restaurant on Trinity Street. I started here last year, after I decided to give my all to a career in fine dining. I love the concept here and the monthly changes of our seasonal menus allows our kitchen team to continue to learn and grow.

Restaurant you will never get sick of visiting?

I will never get sick of visiting Wallace’s Asti in Drumcondra. This is a great Italian restaurant, with lots of good dishes. Great spot for a date or family dinner.

Favourite travel destination for food and tell us why?

So far my favorite destination is Japan. You can find such amazing fresh fish, fresh ingredients and of course sushi. Nothing beats the ramen here, after a night out. I also love the culture and the people there. I found it to be one of the safest places I’ve lived in.

What is the best food memory you have?

My favorite food memory is when learning to cook a chicken soup as a young boy. I’m grew up in Bulgaria, where chicken soup is one of the most common dishes. I was on the phone with my mom, while she taught me. She talked me through all the steps as I was making it. I was only about twelve or thirteen years old. That’s one of my first and unforgettable food memories.  

The worst thing you’ve ever eaten?

The worst things I have tried is shrimp paste and fish oil. They are only ingredients but the smell of them are not pleasant at all.

Best way to cut down on food shopping costs?

The best way for me is to go out knowing the ingredients and products I need in each shop first. Also knowing where your local supplier of good veggies and meat could help to save a little bit here and there.

What do you cook when you don’t feel like cooking?

The food that I often go back to me when I’m feeling a bit lazy is a charcuterie plate. It’s not technically cooking, but creating some nice tapas is something I like to do sometimes. Cutting up all different types of meat and preparing small dips. During the winter it’s even better, because I can dry out different meat like beef or pork, using my balcony.

Why do you love working in the Irish food industry?

Working in Dublin, is such a cultural experience. Being able to communicate with the locals and experience the many accents of the Dublin inhabitants is unreal. In the kitchen you also meet people from every part of the world. Being able to explore their cultures, talk with them and try their food broadens my understanding of food.

Favourite cookbook and why?

My favorite cookbook would be Gordon Ramsay – 3 Star Chef. In this, he shares a lot about the industry and explains the steps he took to become the Michelin star Chef he is today. I enjoyed reading about his signature dishes a lot.

What’s one ingredient you put in everything?

I like to put fresh, green herbs in everything I make like salads, sauces, meat, and fish. It’s an amazing way to elevate any dish.

What’s one ingredient you cannot stand?

I don’t like fish sauce. The smell of it kills me!

Which 4 people (living or dead) would you like to make dinner for?

I would like to make dinner for both of my late grandparents. Unfortunately, I can’t now, but if I had chance to see them all together around the table, that would have been an absolute pleasure. To cook for them would be a dream.

Go-to drink order?

Can I have a Guinness, please. Sláinte!

Where’s your local?

I’m based in Dublin 1 at the moment. It’s teaming with great options, and you have everything at your fingertips.

Cooking weakness?

Pastry. I can confess I’m not good with desserts. But I’m always open to learning more.

Describe your food philosophy in one line.

My philosophies are simple; ‘Just do it better every time.’ & ‘Taste your food every time.’

Who has influenced your cooking the most?

oth of my parents are amazing chefs. My father, who owned a small restaurant, lit the fire and passion in me for cooking. Teaching me the importance of hard work was one of the best things he taught me. Actually, the best lesson!

Irish chef you admire most?

I do admire Ross Lewis. He taught me a lot while I was working for him. I do admire two chefs that are working with me now Harry Quinn and Edgar Ploksts .These gentlemen are always trying to make me better. With the time, I hope that I wont disappoint them.

Best piece of advice you’ve received?

The best advice I received is: To don’t hesitate when it comes to your opinions or beleifs. Always say what you think. Out of everyone in the room you should be the one who has the courage to express what they feel.

Worst kitchen experience?

One kitchen experience was having 100 degree boiling water spill on one of my hands. I put it under cold water straight after, and I just saw my skin falling into the sink. It was extremely painful; I will never forget it.

Favourite cuisine to cook?

I like to cook Italian food. Fresh pasta and pizza are my favorite dishes to prepare.

Favourite cuisine to eat?

French.

Favourite coffee spot?

Coffee Cagliostro, in the Italian quarter. Nice place to sit and enjoy Dublin.

Hangover/takeaway order?

Definitely a Kebab with extra garlic sauce from Reyna Kebab.

Favourite Irish producer/ingredients?

I do like John Stone’s beef. The quality is unreal. Tomahawk is savage.

You are stuck on an island, you can pick one meal to eat forever without getting tired of it, what would you eat? 

Alone on island, no bother. I would have chicken with rice and ice-cold beer.

Go-to breakfast?

I would like a croissant with chocolate and espresso.

A skill you’re working on mastering?

I’m trying to master my leadership skills. Also being able to make the right decision in a tough situation.

Sweet or savoury? 

Savory. I love Banitsa. It is a tradition Bulgarian dish that is made of puff pastry, eggs, feta and yogurt. Simple but so delicious.

Cooking at home: yay or nay?

Cooking at home. Yay. I love to cook for all my friends.