Tara Gartlan is a pastry chef with over 10 years experience having worked in some of Ireland’s most prestigious restaurants.
While studying Culinary Arts in DIT Cathal Brugha Street, focusing on pastry and nutrition Tara discovered she was in fact Coeliac which pushed her to further her knowledge and interest in gluten free baking and patisserie.
As an ambitious young pastry chef she set out to work in top – end restaurants, where precision, dedication and artistry are at the forefront. The technical aspects of pastry combined with artistry were the elements she grew the most passionate about leading on to her respect for The Michelin guide and everything it stands for.
From the moment she learned the significance of Michelin stars, Tara knew that was the direction she wanted to take her career in which led to her working at one Michelin star, The Greenhouse alongside chef Mickael Vijanen which then with her under they’re wing went on to achieve they’re second Michelin star in 2020. Tara then followed Vijanen to Chapter one and was yet again part of the team that achieved two Michelin stars.
Featuring in the Irish times, Food & wine magazine, Sunday Times, I Love cooking, taste.ie, The Business Post and Food agus Film and Hospitality Ireland. She most recently began sharing her gluten free recipes and baking tips during the first lockdown via her social media platforms reigniting her passion for gluten free baking which then translated into an entire online course teaching Gluten Free Baking in collaboration with Damien Grey for The Chef Supper Club.
Tara is now in the process of starting her own new venture – developing bespoke chocolate bonbons also suitable for coeliacs. Building her own business has been something very close to her heart as she feels there is a massive gap in the market for luxurious treats suitable for gluten free and coeliac customers. On top of this, she has also recently branched out into consultancy with a keen focus on creating bespoke items for exclusive events and restaurants.