Collaborations
Meet the wonderful chefs and producers that Chef Rob collaborates with.
Our collaborations are about learning & highlighting the gifts that each chef brings to the table. It's about adapting to & working with another Chef, restaurant, supplier, brand while staying true to our own.
We have collaborated with lots of renowned chefs from across Ireland, Spain, France, South Korea, India and also competed at The World Tapas Championship, Valladolid, The World Paella Day Cup, Valencia, The World Patatas Bravas Championship, Palencia all in Spain as well as many Chef Demonstrations for festivals & brands like Garden Show Ireland, Balmoral Show, The Bushmills Salmon & Whiskey Festival, Rathlin Sound Maritime Festival, The Goodwill Friends Festival, Food NI and Visit Valencia Tourism Board to name but a few.
Chef Gorka Arrieta x Chef Rob Curley
Gorka Arrieta has achieved something unique with SUA Basque Fusion: he has carried the essence of Basque cuisine with him through his experiences in Ireland and has brought that amalgamation of flavors back to his native community. SUA Basque Fusion is a tribute to diversity and a testament to how a passion for cooking can transcend borders.
On Gorka Arrieta’s plate, each ingredient tells a story, and every creation is an expression of his culinary journey. SUA Basque Fusion reflects a chef who has turned his love for cooking into a unique gastronomic experience for those seeking to explore new culinary horizons.
Chef Brendan Mulligan x Chef Rob Curley
Chef Brendan and Chef Rob were colleagues in the famous Dublin restaurant L'Ecrivan under Chef Patron Derry Clarke. Brendan set up The Spotted Dog Restaurant in Dec 2017. His love of food was taken from his mother Sue, and the restaurant derives its name from Brendan’s first efforts at baking, which was to make the traditional “Spotted Dog”.
The Spotted Dog takes pride in their food and service, and they use locally sourced produce throughout their menu.
Forager Ksenia Zywczuk x Chef Rob Curley
Ksenia describes herself as a Texan living on Rathlin Island and always adjusting to life across the pond. She is happy when foraging for the many varieties of seaweed like kelp, pepper dulse, sea spaghetti, carrageen moss and many more on the Island.
Ksenia & Chef Rob have collaborated many times with dining experiences like Taste the Island on Rathlin Island and Forage & Feast to bring the taste, texture of Rathlin Island's seaweed delicacies to The Supperclub.
