Restaurant in Dublin

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Locks Brasserie is open
7 days a week.
Monday to Wednesday from 5pm till late. Thursday to Sunday from 12:00 pm till late.

+ Site Credits

Chef / Manager profiles

Keelan Higgs

Head Chef – Locks Brasserie

Keelan Higgs

I was born in Greystones, Co. Wicklow on the 9th of February 1986.

I’ve been working in kitchens in some form since I was 8 years old, sweeping the floor or washing dishes in the restaurants that my dad was managing at the time or at home helping my dad cook dinner. I got my first job in Greystones golf club when I was 13 washing dishes and plating starters and desserts but when I finished school, I got my first serious job in Opresco food and wine on Greystones seafront. Making fresh breads every day and working in every section of the kitchen taught me a lot and developed my interest in cooking.

After working around the local restaurants for the next few years I decided to go to college to study culinary arts in DIT Cathal Brugha St. at the age of 20. In the summer of 2007 I took a job in Restaurant Patrick Guilbaud, it was here that I really got a taste of fine dining and developed a real passion for cooking, running the cold starters I got the chance to learn the discipline, organisation and dedication it takes to work at the top level.

In 2009 I went to Italy to work for the summer in 2 Michelin starred Locanda Arnolfo in Colle di Val d’Elsa, Tuscany, Working on the Pasta and Risotto section of the kitchen for 5 months taught me a love for Italian cuisine and further instilled my love and passion for cooking.

In 2010 I graduated from college with a 2-1 honours degree, after taking a few months off I took a job in Chapter One restaurant on Parnell square. Running the hot starters section for a year in chapter one again allowed me to further hone my skills and learn how to organise my section in a very busy restaurant from which I learnt a lot.

In May 2011 I went to work in Locks Brasserie as junior sous chef, running the meat and fish section and working with such a creative team of young chefs allowed me to develop my style of cooking and after a year I was promoted to sous chef where again I got the chance to develop my style of cooking and help to develop the style of food we serve in Locks.

May 2013-present – Head Chef


Winner – David Gumbleton scholarship from DIT

Runner up – Young chef of the year 2010

Runner up – Irish pastry chef of the year

Runner up-Young chef of the year 2012

Jamie Harkins

Manager – Locks Brasserie
Jamie Harkins - Manager Locks Brasserie

Jamie’s home town of Glasgow has a burgeoning and long standing Italian population, and it was from within this community that Jamie began his catering career working in many of the fine Italian restaurants that adorn his Scottish home city.

His obvious charm and easy nature with customers and staff saw him promoted to assistant management early on.  Jamie moved to Dublin in 2003 working in the very popular Fitzer’s in Temple Bar and later on as restaurant supervisor in Gary Rhodes celebrated D7 restaurant.  Since then he has been responsible for managing restaurants and bars around Dublin and now he finds a new challenge at Locks.

His easy going jocular nature helps to led a team that exudes friendliness and professionalism at all levels perfectly reflecting Lock’s philosophy of casual dining on the finest food.