Chef and co-owner of The Cathedral restaurant in Dundalk shares his passion for cooking

Head Chef and co-owner of The Cathedral Glenn McCourt spoke about his love of cooking from a young age, his ability to thrive under pressure and his impressive career path to fulfilling his dream of owning his own restaurant for the Louth Life magazine.

The Cathedral Restaurant in Dundalk has rapidly become a firm favourite with diners and at its helm is chef and co-owner Glenn McCourt.

Glen discovered his love for cooking at an early age. “My mother and granny were both phenomenal cooks, the sort of women who don’t need recipes because flavour practically runs through their DNA”, he said.

“Cooking wasn’t just a skill in our family, it was an heirloom, passed down like a family jewel… except much tastier and far more useful. I grew up watching them turn “what’s in the press” into feasts, so I suppose the career chose me long before I chose it.”

His first cooking memory is “Christmas dinner in my nanny’s house, chaos, laughter, all the family under one roof, and me elbow deep in the action.”

READ NEXT: Dundalk IT researcher explores music tourism potential in Carlingford

Glenn's passion for food continued into secondary school in the Marist where his Home Economics teacher Ms Reynolds spotted his talent and encouraged him.

He went on to study Culinary Arts in DkIT and worked his way through kitchens “learning quickly that being a chef isn’t just about loving food it’s about graft, rhythm, respect, and teamwork.”

Glenn said he thrives under pressure. “As Gordon Ramsay said 'It’s not about fearing the storm it’s about learning to dance in the rain'.

For me, I live by this motto, it’s all about focus and perspective. When service is in full swing, it can feel like chaos, but I try to tune out the noise and concentrate on one task at a time, plate by plate, ticket by ticket.”

“A little humour and laughter goes a long way”, he added.

Being co-owner of The Cathedral is a dream come true for Glen.

“From the moment I started cooking seriously, I imagined having a place where everything, the food, the atmosphere, the people reflected how I wanted to share my love of food with others. I didn’t just want to cook, I wanted to create an experience that made people feel at home, excited, and a little bit spoiled for choice all at once.”

Glenn and Zain Ul Abdin worked together to build Number One Jocelyn Bistro into a thriving restaurant before expanding to The Cathedral.

“We both have the same philosophy of guests coming into the restaurant should feel like they’re stepping into our home and treated accordingly. They should feel the warmth, passion and love for what we do in every plate of food that we serve.”

Despite the long hours and pressure Glenn says, “watching a restaurant you’ve both worked hard for and built together become a place people genuinely love and are talking about! That’s the dream you never get tired of.”

And when a chef finished a service, what do they like to eat? “I’m really lucky because my partner Courtney is an amazing cook.

"But if I’m the one cooking, I usually keep things simple and make a carbonara.”

Glenn's favourite dish on The Cathedral menu is the Pan Roasted Monkfish with chorizo butter emulsion, langoustines, mussels, asparagus, and poached leeks.

“What I love about it is the balance of richness and freshness, the monkfish has that firm, almost meaty texture, and it pairs beautifully with the smoky spice from the chorizo butter. The shellfish bring a sweet brininess that lifts the whole plate, and the vegetables cut through with a gentle, clean finish.”