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Born in Castleblayney, Co. Monaghan, Rory formed the basis of his culinary foundation completing three years at Killybegs Catering College. He then moved to Kenmare to work under Conal Breffing in the Lime Tree Restaurant. There he learned how to combine great flavours using the best of local ingredients.

A move to Dublin brought two and a half years of invaluable experience under Chef Terry White as Chef de Partie working in the Four Seasons Hotel, Simmons Court.

He left the Four Seasons to further his skills and knowledge, working for another two and a half years alongside Derry Clarke and his team in L’Ecrivain as Chef de Partie. Working his way through each section of the kitchen he was then promoted to Sous Chef. There he learned the secret that less is more and not to complicate flavours.
He hopes you will enjoy the culmination of his culinary journey thus far at the new Locks Brasserie.

Our manager, Thomas Pinoncely, hails from a small village in the south west of France. At the age of 16, Thomas decided to take a waiting position at the local restaurant – a family ran business serving rustic food to the locals. This experience was so eye-opening for him, that for the next three years he would work every weekend and holidays while studying in catering school.
With diploma in hand, Thomas set out to see the world using his new-found skill. After ten months working in the parachutist regiment as waiter/barman for the top brass, he decided it was time to leave the country.
Thomas gained four years of experience in the U.K., learning English and working in several fine establishments, including the very popular Turnberry Hotel in Ayrshire, Scotland, which turned Thomas on to the fine dining scene.

A move to Dublin brought Thomas to a waiting position in Roly’s Bistro in Ballsbridge and his life partner.
The pair set off for Australia, travelling and working, returning to Ireland after a year, where Thomas landed a job in Eamon O’Reilly’s newly opened One Pico. This is where Thomas discovered the joyful dining practices of a fast growing Ireland.

Thomas moved on to become assistant manager in the brand new Bleu Bistro on Dawson Street, and his confidence grew even more at Mint in Ranelagh with Michelin star chef Oliver Dunne.

At last, five years ago, Thomas joined our team at Pearl Brasserie. With his consistent dedication to the needs of our customers and fine attention to detail at Pearl, Thomas was the obvious choice to lead the team at our new restaurant, Locks Brasserie, Portobello.
Thomas looks forward to sharing his commitment and passion for good food and wine with customers every day.