'I just love making food': Offaly Chef details his culinary journey
After working in kitchens learning the ropes since the age of twelve, Lee Gallagher's culinary journey has led him to the role of Sous Chef in The Brewery Tap in the heart of Tullamore
At just 27-years-old, Daingean’s Lee Gallagher is showcasing his culinary expertise for customers across the Midlands at The Brewery Tap in Offaly's capital.
Lee's love for food began at a young age. He revealed: “I started to get interested in cooking when I was nine or ten. My granny used to be baking the whole time so I learned a lot from her early on."
He quickly realised his passion for food and didn't have to wait long for his start in the industry. "We went to Jamie's restaurant in Tullamore for my parents' anniversary when I was 12 and the Head Chef shook my hand. My family told him that I love to cook and he invited me to come in on Saturdays to see how the kitchen works.”
Lee continued working Saturdays at Jamie's until its closure in 2015. He then studied Culinary Arts at Technological University of the Shannon (TUS) Athlone. "I learned a lot during my time in college including areas like pastry and savoury.”
However, Lee believes: "College teaches you how to cook or prepare dishes but it doesn't show you how a professional kitchen works. I wish they could teach students about real kitchen situations and how they operate because it can be a very intimidating place.”
Following his studies, Lee honed his culinary skills and finesse working in establishments such as The Tullamore Court Hotel and Druid's Glen Hotel in Wicklow before returning to the Faithful County to work in The Brewery Tap.
Much like his cherished memories of cooking with his Granny as a kid, Lee believes that he has once again found that sense of family in The Brewery Tap. "Everyone here feels like my sisters and brothers. Mal is the head chef and she's like a mammy to us, that family element is a big thing for me.”
After nearly three years with the Tullamore restaurant, Lee was recently promoted to the role of Sous Chef. He said: "It was nerve-wracking at first to figure out the costs of suppliers and compare rates. The ordering was the biggest learning curve for me since the promotion but I’m enjoying it.
According to Lee, the key ingredient needed to succeed in the industry is composure. “You have to keep a cool head under pressure, you just need to have the knack for it. You're either going to be a chef or you're not, it's not for everyone.”
The Daingean native also gave an insight into his culinary identity. “I'm Irish so I love bacon and cabbage, I'll have times when I like to cook fancier and try out extra details but I like to keep it simple so I would say I'm a classic kind of chef."
When asked if there were any other potential professions in his mind besides becoming a chef, Lee admitted: "I always knew I'd be doing something with food one way or another. I just love making and eating food.”
Lee has his sights firmly set on continuing to build his culinary legacy in The Brewery Tap, but he also holds aspirations for the future. "I love what I'm doing at the moment but ever since I became a chef, the dream would have been to own my own restaurant. It’s a big goal but it's something to strive for as my career progresses.”