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

Achievements

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