Chef Declan Horgan talks about his life-changing decision to leave the emerald shores of Ireland to carve out a name for himself in America. His breakout role on Hell’s Kitchen and his engaging personality quickly helped him become a recognizable force within the US culinary scene.

You’ll hear what it was like working with celebrity chef Gordon Ramsay, how “Big D” aims to change the way the world sees Irish food, and his passion for all things covered in BBQ sauce. You’ll also get a sneak preview of a few dishes you can expect to see on the menu of his much anticipated rustic + modern Italian restaurant, and the numerous upcoming projects that are keeping this talented chef busy as he continues to make culinary waves in America and beyond.
What you'll learn with Chef Declan Horgan

What motivated him to get involved in Hell’s Kitchen (2:36)
His impression of Gordon Ramsay (4:56)
Lessons learned from working on the show (6:29)
His personal best dish of his show season (8:09)
Who inspired him to start cooking (9:57)
What he prepared for his first dinner party at age 7 (10:55)
His culinary mentors (12:52)
Why he moved to America (13:51)
What Irish food could be (15:50)
A modern twist on a traditional Irish dish (18:20)
His passion for BBQ sauce (20:36)
How he came up with the concept for his new restaurant (22:53)
The inspiration for his upcoming menu (26:00)
An unusual dish that he’ll feature (28:04)
The role of local foods and foraging in his restaurant concept (31:19)
Upcoming projects to keep an eye out for (33:54)
The most important aspect of being a chef (36:19)
His guilty pleasure foods (37:37)
Thoughts on Austin’s BBQ scene (38:47)
A food tour through DC (40:47)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in DMV and Delaware areas
Conversation with Private Chef Chris Spear

Covid-19 - Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron 
Links to most downloaded episodes (click on any picture to listen to the episode)


Jeremy Umansky in Cleveland




3 Chefs in Austin - What is more important: techniques or creativity?




Misti Norris in Dallas




Carlo Lamagna in Portland

#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */





Wasabi Cucumber Salmon by Chef Declan Horgan





Duck wings BBQ sauce by Chef Declan Horgan





Orecchiette pasta by Chef Declan Horgan





Osso Bocco by Chef Declan Horgan




Click to tweet


The experience being on Hell’s Kitchen was one of the maddest things I've ever done in my life. It was spectacular because you're behind the cameras and each service was like a proper restaurant service. So all the emotion, the adrenaline, everything is pumping!
Click To Tweet





I know I'm a strong chef, but I wasn't getting the opportunities I wanted in Ireland. So I took it to America.
Click To Tweet





Hard work pays off. Don't ever give up on your dream. If you have to make a move at a late stage in your life, make a move! I’m so delighted that I made a move.
Click To Tweet





Part of the reason that I moved to America was that I saw Irish food on the Food Network from America. And I was like, yeah, that's really bad. Really bad!
Click To Tweet





People in America believe the Irish were raised on corned beef and cabbage. Actually, we were actually raised on bacon and cabbage.
Click To Tweet





Italian and Irish cuisines had their roots in feeding poor ...