Chef Biography
Kevin Thornton has been called the best chef in Ireland by no less than Food & Wine magazine, who certainly should know. Food & Wine’s writer Jason Cooke compared Thornton’s quest to the singularity of purpose and solitary grit of the long-distance runner, which in fact Thornton is. Thornton laid the foundation for his formidable skills early, working in the vegetable gardens of the Cashel Palace Hotel and parsing the essence of each vegetable and herb; helping at an abattoir and learning everything he could about meat. He left home for Galway RTC to study fine cooking when he was 17, encouraged by his sister Maura. Upon graduating he worked at Walton’s in London, then traveled through vineyards in Europe learning about wine. He then expanded what he knew by working and traveling — to Switzerland, to Canada, then back to Ireland to the Shelbourne before going to France to work at the multi-starred restaurant of Paul Bocuse in Lyons.
Following this sort of culinary boot camp, he returned to Ireland, teaching at the College of Catering. Finally, Thornton and his wife Muriel opened a restaurant in partnership in 1990, The Wine Epergne in Rathmines. The rave reviews poured in. In 1992, with the lease running out, they closed the restaurant and Thornton went back to teaching while the couple kept an eye out for the perfect location for a new place. In 1995 they selected the spot for Thornton’s, where in may of 1999, the Great Chefs team filmed him. Later, he moved his Thornton’s Restaurant into the five-star Fitzwilliam Hotel and overlooking St. Stephen’s Green. He’s never taken a night off, preferring to oversee every dish that bears the Thornton’s name. His is the discipline, knowledge, experience, and passion that have won Thornton’s its first Michelin star — and the hope for more.
While filming KEvin preparing Filet of Turbot appetizer, a Suckling Pig entree and a Nougat Pyramid dessert, New Orleans Commander’s Palace chef Matt Murphy, who was born in Dublin popped in to see what it was all about. Matt at the time was working under Great Chef Jamie Shannon but was born in Dublin. He now owns the Irish House in New Orleans.
Recipes
Suckling Pig with Trotter
Serving: 2 Print Suckling Pig with Trotter By Great Chefs March 26, 2014 Ingredients Apple Juice – 1 cup Piglet – 1 young piglet, cleaned, with its caul fat Marinade Mirepoix – 1 cup (equal mixture of carrot, celery, and leek, cut in small dice) Poitin – 1/4 cup Olive Oil – 1 cup Thyme […]
Nougat Pyramid with Glazed Fruits and Orange Sauce
Serving: 8 Print Nougat Pyramid with Glazed Fruits and Orange Sauce By Great Chefs March 26, 2014 Delicate nougat studded with marinated and crystallized fruits is molded into pyramids and frozen overnight. When unmolded, they are served with crisp tuiles pressed against their sides, and macerated fruit. Chef Kevin Thornton does all the whipping and […]
Fillet of Turbot with Brioche, Beetroot, and Grapefruit Sauce
Serving: 4 Print Fillet of Turbot with Brioche, Beetroot, and Grapefruit Sauce By Great Chefs March 26, 2014 Kevin Thornton starts his turbot with an entire fish, and uses the portions he trims away to create his fish stock and a fish forcemeat from which he forms quenelles. You may do the same, or start […]
Restaurant Information
Phone : +353 1 478 7008
Address : 1st Floor, The Fitzwilliam Hotel, 128 St Stephen’s Green, Dublin 2, Ireland