Donal Crosbie - Biography

Executive Chef Donal Crosbie’s entry into the food service industry came at the early age of 14, with a part-time job at a neighborhood eatery in his native Dublin, Ireland.
His experience working there through high school led him to pursue a culinary degree in college, where his program included a number of instructive internships in kitchens throughout Dublin.

Upon graduating, he landed a position at one of the city's most renowned restaurants - the five-star Shelbourne Hotel. After two highly influential years at the Shelbourne, Donal decided to gain further experience abroad. He moved to Germany, where he worked at French and Italian restaurants and then to Sydney, Australia, where he quickly became acquainted with the country's unique and burgeoning culinary scene, which blends indigenous ingredients and preparations with those of nearby Asian countries. He also took full advantage of being in the area by traveling through Thailand, Cambodia, Vietnam, Indonesia and Nepal and developing a keen interest in those countries' culinary traditions.
Donal then returned to Dublin, where he worked at La Stampa - at the time Ireland's Restaurant of the Year. To this day, he cites his two years there under chef Paul Flynn as a key aspect of his development as a chef. From there, Donal decided to once again build on his professional experience, this time in the United States. He initially settled in California's Bay Area, helping to open Spago Palo Alto in 1997 and receiving a strong introduction to Californian Cuisine under famed chef/restaurateur Wolfgang Puck.
In 2003 Donal was appointed Executive Chef at Morrells Wine Bar and Cafe in Rockefeller Plaza NY. While there, he had the opportunity to work closely with the sommeliers to create a menu that complemented the extensive wine list. Donal also had the chance to create special wine dinners with world renowned wine makers, such as Oliver Humbrecht, of Zind Humbrecht.

In 2005 Donal came on board as Executive Chef at Dublin 6 and Trinity Place and as a Partner in The Bailey Pub & Brasserie in 2010. In the three sister restaurants, Donal creates menus that compliment the diverse tastes of New York diners.