Dublin Restaurant Chapter One Renamed Chapter One By Mickael Viljanen
Dublin one-Michelin-star restaurant Chapter One has been renamed Chapter One by Mickael Viljanen.
As reported by The Business Post, Swedish-born, Finnish-raised chef Mickael Viljanen, who previously worked as the head chef of The Greenhouse restaurant on Dublin's Dawson Street, has taken over Chapter One's kitchen following Ross Lewis's departure from food preparation duties.
Lewis has co-owned Chapter One for 29 years, first in partnership with the now-retired Martin Corbett, and subsequently in joint ownership with his wife.
Viljanen and Lewis reportedly will serve as co-owners, and Lewis will remain in place as a director and shareholder with an active role in the business.
The Business Post quotes Lewis as saying, "I will be staying to work with Mickael for the next couple of years so that our customer experience is as seamless and hopefully more enjoyable than ever".
Lewis reportedly said that departing from food preparation duties at Chapter One will allow him to focus his attention on his Italian restaurant, Osteria Lucio on Clanwilliam Terrace, which he said he is planned to upgrade in the coming year.
The Business Post quotes Lewis as saying, "Mickael and I have spent an extraordinary amount of time together discussing in granular detail every aspect of what Chapter One by Mickael Viljanen will be like, from the customer and staff perspective to the business itself.
"I am more than confident that Mickael will make a great success of the new venture. The restaurant could not be in better hands."
The Business Post quotes Viljanen as saying, "After much consideration, I have decided to do what I have been dreaming of for a long time and work for myself.
"I am happy to be investing in Chapter One by Mickael Viljanen, and there is great comfort in the fact that Ross will stay on as a partner to help ensure the new establishment runs perfectly."
Viljanen reportedly also said that he and Lewis are planning to refurbish Chapter One and reduce covers "to focus on the food and service in exceptional detail".
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