Business

High Flyers: Gareth is cooking up the style at The Mac

Gareth Curran
Gareth Curran Gareth Curran

In the High Flyers spotlight this week is Gareth Curran, head chef at The MAC in Belfast.

To take part in the High Flyers Q&A, get in touch via business@irishnews.com.

What was your first job?

I started working in Roma’s in Newtownards as a commis chef while I was still at college 30 years ago.

What qualifications do you have?

Apart from the usual GCSEs, my main catering qualifications are City & Guilds. During my final year in college, I was lucky enough to spend some time in Germany and had the opportunity to learn catering in a German college. It goes with out saying that health, safety and food hygiene are crucial in our industry.

I have an Intermediate Certificate in Food Safety from the Chartered Institute of Environmental Health, as well as RSPH Level 3 in Supervising Food Safety in Catering and IOSH Certificate in Managing Safety.

These certificates are reviewed on a regular basis, so of course we continue practising the highest standards.

What do you attribute your success to?

My success is down to sheer hard work and determination. I have worked with some great chefs who have mentored me along the way, but I have a genuine passion for good food, using top class local produce and I follow current trends.

I love to go to different restaurants, trying different styles of food from all around the world and I am constantly learning about new techniques. All of these experiences contribute to my menu design at the MAC. I love to try new dishes and see what our customers think.

How would you describe yourself to someone who’d never met you?

Focused, driven and passionate about my work and the food that I produce, but I am my own worst critic.

Who do you look up to in business/your industry? I respect and admire Michelin Star chefs Jason Atherton and Marcus Waring. I have been lucky enough to eat in their restaurants in London, as well as getting a tour of their kitchens which was the ultimate highlight.

How do you get the best out of people who work for you?

I encourage staff that work with me to be creative, allowing them to flourish in my kitchen. I use their skills, passions and talents and encourage them to create new dishes, which make their way on to the menu at the MAC. Davy’s exceptional cakes and Michelle’s specials are a must try!

If you could change one thing about doing business in Northern Ireland, what would it be?

The catering industry in Northern Ireland has come a long way from when I first started. Working conditions have improved over the years and looking after workers’ mental health is an important part of that improvement. There are always more improvements to make.

What website or app could you not do without?

Twitter. It’s good for gathering information, finding out new trends from all around the world, discovering new techniques and ways of doing things from other talented chefs.

What was the last book you read?

Kitchen Confidential by Anthony Bourbain. I had read it a while back but reread it following his tragic death by suicide.

What car do you drive?

What I currently drive and what I would like to drive are very different! Let’s just say my dream car is a Ferrari.

Tell us something interesting about yourself?

While I was off earlier in the year, I bought a small Kamado Joe barbecue and have been trying different dishes on it, making tweaks and changes to perfect them. From brisket to flat breads, to beer can chicken.

Like the rest of the country, I also took up cycling when I was off and would regularly cycle around the Ards Peninsula a few times a week. I find a good cycle helps to clear the head and gets rid of all the stress and strains of everyday life.

What’s your greatest passion outside work and family?

I have a passion for football and support Manchester United. I try to get over to as many games as I can, work permitting of course.