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Chapter One Restaurant opened in February 1992 with co-proprietors Ross Lewis and Martin Corbett. It is located in the _base_ment of the Dublin Writers Museum on Parnell Square in Dublin’s city centre. It seats 85 people with 2 private dining rooms.

Martin Corbett is from Roscommon and was born into catering life with his family running The County Hotel in Clonmel. He trained at Dublin's most prestigious hotel The Shelbourne where he learned the skills that would later make him renowned as one of Dublin's leading hosts and Managers as evidenced by the numerous awards
( listed below ) for Best Service at Chapter One.

Ross is from Cork and, and a graduate of University College Cork. He has traveled and worked in the restaurant industry in New York, London and Switzerland. His passion & drive to open his own restaurant brought him back to Ireland where he has become immersed in Ireland’s emerging food culture.

Ross was Commissioner General for Eurotoques Ireland from 2001 – 2004 and is currently one of its commissioners. He also sits as a member of the Taste Council of Ireland. Both organizations are dedicated to promoting the use of organic and artisan locally produced ingredients and Ross’ dedication to this is evident in the menus he creates at Chapter One.

Since it’s opening Chapter One and their teams have been the recipients of numerous awards for both service and food.

What the Critics say:“Chapter One is one of Dublin’s finest restaurants... here Ross Lewis, chef and co-proprietor, is making a big noise in the local food scene with Irish-inspired cooking.We had an amazing organic leek soup with the locally produced Crozier blue cheese swirled through... on a freezing early spring evening, it was perfect!”
Australian Gourmet Traveller

“This was smart food, refined but not precious, technically perfect but full of soul, locally grounded but with cosmopolitan flair. The cooking displayed authority and refinement, both French technique and homey Irish touches.We decided that we had found our favourite Dublin restaurant!”
Saveur Magazine, U.S.A

“Chapter One offers the best value in town for haute cuisine. Since the day it opened in 1992, chef Ross Lewis and partner/manager Martin Corbett have poured effort, skill and showmanship into the food rather than flashy PR stunts.”
The Dubliner Magazine

“Chapter One is one of the few restaurants in this city where real chafing dish cookery is still practised, so how could we not share a crepes suzette... cooked in a copper pan on a spirit stove right beside the table, it threatened my eyebrows when the brandy and the Grand Marnier hit the pan and flared towards the ceiling.It was by far the most popular dessert in the room all evening, and was richly and stickily satisfying.”
Irish Independent

“...and then what about the charcuterie trolley... we watched with anticipation as the trolley rolled up to the table.There is something pleasantly hypnotic about watching your food being plated at the table.Slices of Frank Krawczyk’s salamis were laid out, a morsel of mallard and pigeon terrine was cut and a quenelle of duck rillette shaped - all of which joined the mini chicken and foie gras boudin and tiny tier of watercress salad which waited on the plate.I had a little taste of each and was grateful once again that I was not born into a family of vegetarians.”
Food and Wine

“Chapter One is a formal restaurant with a gloriously relaxed feel, and the food is modern without being sub-conscious.A lot of emphasis is placed on provenance – the brilliant selection of charcuterie, for example, is one of the best ( and simplest ) starters in the country.”
Irish Times Magazine

“The food of Ross Lewis at Chapter One, another member of the top four in my book, is outstanding.”
Tom Doorley

“No, what sets Chapter One’s pre-theatre menu apart is that it is being served in one of the better restaurant’s in the country. There are those who would go so far as to say it’s the best of all... Their Ardsallagh goats cheese with red pepper basquaise and aubergine puree is the best I’ve had.”
It’s Friday – The Evening Herald



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