Chef Matt Fuller talks to Hospitality Ireland about his bold new venture on St Stephen’s Green.
This article was originally published in the Summer 2024 issue of Hospitality Ireland Magazine, in July of 2024.
A wide-ranging wine list put together by Victor Nedelea complements the food, and an interesting drinks menu of creative, contemporary cocktails, sake, and Japanese whiskey comes from Jain Ananth.
The interiors were designed by the multi-award-winning architecture and interiors studio Project Orange.
Matt, please tell us about the new addition to 22 St Stephen’s Green.
Floritz is the new restaurant – a glamorous destination restaurant –where diners will enjoy exceptional global ingredients, as well as some of the country’s finest produce, with an Asian lightness and sophistication, all set in a stunning space.
From crudo and sushi to skewers, hibachi grill, layered with exotic influences, Asian accents and faraway flavours, our menu at Floritz is full of punchy, bold and fresh food – perfect for the adventurous and designed to be explored. We see our ideal customer as someone who enjoys creative food with flair and a sense of occasion, where we serve up an experience that matches the glamour of the room.
Please tell us about Cellar 22 and why you wanted to expand.
In the basement at 22 St Stephen’s Green is the wine bar with food, Cellar 22. It’s close to my heart, as I spent eight years living in Valencia and I love that bodega-style dining – it’s the kind of place I often like to frequent myself in my downtime. I love the simplicity and sharing nature of Cellar 22 and am excited to focus on bowls, Wagyu and dishes from the enhancing this offering also. I see Cellar 22 as a very different but complimentary proposition to Floritz. We’d hope to welcome some of the same clientele, but perhaps for different occasions –but always looking for great atmosphere, cuisine, drinks and service.
What do you hope for the new venture?
I really hope that Floritz is met with the same excitement and energy that I have for it!
I am keen that guests embrace the whole dining experience and hopefully sit on into the evening, sampling some of our wonderful cocktails while the lights are dimmed and music fills the air. I’m excited to showcase our menu of sharing plates, designed to allow people to share time, wine, conversation with friends. I’d love our diners to look forward to enjoying a whole evening with us – dinner, cocktails, music –thinking of Floritz almost like a venue.
Please tell us about your own background – where you grew up, studied, etc.
I grew up in my mother’s restaurant kitchen in Wales, and I have 30 years’ experience in the kitchens of some of the most prestigious dining rooms and restaurants.
I worked with Derry Clarke, Patrick Guilbaud and Conrad Gallagher in Dublin, then spent eight years in Spain, working with Quique Dacosta at El Poblet, returning home to the Fitzwilliam Hotel and, more recently, Taste at Rustic Stone and Suesey Street.
What first drew you to the industry?
I just love foodservice in general. Nourishing people really feeds my soul!
What was your first big role?
Probably being appointed executive chef at the Fitzwilliam Hotel, where I earned my hospitality stripes and was able to marry this with my fine- dining and Spanish experience. It has very much assisted me in shaping the overall direction at 22 St
Stephen’s Green.
What makes a great restaurant?
Apart from great food, I would say atmosphere is crucial, and the all- important aspects of service, taking care of people, and showing them appreciation of their support – and a good time!
What are the current challenges – staffing, etc.?
Luckily, I have secured a real dream team, both in the kitchen and front of house, so I’m delighted that this was less difficult than I had possibly anticipated. There’s great energy here, too, which is so brilliant to see.
Sourcing with sustainable consideration, being mindful of pricing to the customer also, given the increase in operating costs, does play
on the mind of course, but the menu is varied to accommodate that.
What do you see as the opportunities?
From the wine bar with food in Cellar 22 to our stunning new dining option for the adventurous in Floritz, on the hall- floor level, and the lovely boutique hotel, Townhouse on the Green, on the top two floors, this whole building at 22 St Stephen’s Green is full of life, style and energy again. I’m looking forward to building upon our reputation for excellent food and service. Hopefully, we’ll be seeing plenty of guests who drop in for lunch to Cellar 22 during the week come in for a big night out in Floritz at the weekend, and vice versa!
How are people’s going-out habits changing, i.e. what they drink/eat and when, etc.?
People are looking for a night out as more of an event and experience, rather than just being fed. Diners are challenging chefs like me more, as their tastes have broadened, and they are looking for new and exciting options. We are a sophisticated and well- travelled nation, and diners are willing to try more adventurous plates, as well as keeping a very keen eye on provenance and sustainable sourcing.
Any other plans on the horizon for the next year or so?
I think I will have my head down here at 22 St Stephen’s Green for the foreseeable. I’m really doing what I love to do here, while always looking to improve.
Chef Matt Fuller talks to Hospitality Ireland about his bold new venture on St Stephen’s Green.
A wide-ranging wine list put together by Victor Nedelea complements the food, and an interesting drinks menu of creative, contemporary cocktails, sake, and Japanese whiskey comes from Jain Ananth.
The interiors were designed by the multi-award-winning architecture and interiors studio Project Orange.
Matt, please tell us about the new addition to 22 St Stephen’s Green.
Floritz is the new restaurant – a glamorous destination restaurant – where diners will enjoy exceptional global ingredients, as well as some of the country’s finest produce, with an Asian lightness and sophistication, all set in a stunning space.
From crudo and sushi to skewers, hibachi grill, layered with exotic influences, Asian accents and faraway flavours, our menu at Floritz is full of punchy, bold and fresh food – perfect for the adventurous and designed to be explored. We see our ideal customer as someone who enjoys creative food with flair and a sense of occasion, where we serve up an experience that matches the glamour of the room.
Please tell us about Cellar 22 and why you wanted to expand.
In the basement at 22 St Stephen’s Green is the wine bar with food, Cellar 22. It’s close to my heart, as I spent eight years living in Valencia and I love that bodega-style dining – it’s the kind of place I often like to frequent myself in my downtime. I love the simplicity and sharing nature of Cellar 22 and am excited to focus on bowls, Wagyu and dishes from the enhancing this offering also.I see Cellar 22 asa very different but complimentary proposition to Floritz. We’d hope to welcome some of the same clientele, but perhaps for different occasions –
but always looking for great atmosphere, cuisine, drinks and service.
What do you hope for the new venture?
I really hope that Floritz is met with the same excitement and energy that I have for it!
I am keen that guests embrace the whole dining experience and hopefully sit on into the evening, sampling some of our wonderful cocktails while the lights are dimmed and music fills the air. I’m excited to showcase our menu of sharing plates, designed to allow people to share time, wine, conversation with friends. I’d love our diners to look forward to enjoying a whole evening with us – dinner, cocktails, music –
thinking of Floritz almost like a venue.
Please tell us about your own background – where you grew up, studied, etc.
I grew up in my mother’s restaurant kitchen in Wales, and I have 30 years’ experience in the kitchens of some of the most prestigious dining rooms and restaurants.
I worked with Derry Clarke, Patrick Guilbaud and Conrad Gallagher in Dublin, then spent eight years in Spain, working with Quique Dacosta at El Poblet, returning home to the Fitzwilliam Hotel and, more recently, Taste at Rustic Stone and Suesey Street.
What first drew you to the industry?
I just love foodservice in general. Nourishing people really feeds my soul!
What was your first big role?
Probably being appointed executive chef at the Fitzwilliam Hotel, where I earned my hospitality stripes and was able to marry this with my fine- dining and Spanish experience. It has very much assisted me in shaping the overall direction at 22 St
Stephen’s Green.
What makes a great restaurant?
Apart from great food, I would say atmosphere is crucial, and the all- important aspects of service, taking care of people, and showing them appreciation of their support – and a good time!
What are the current challenges – staffing, etc.?
Luckily, I have secured a real dream team, both in the kitchen and front of house, so I’m delighted that this was less difficult than I had possibly anticipated. There’s great energy here, too, which is so brilliant to see.
Sourcing with sustainable consideration, being mindful of pricing to the customer also, given the increase in operating costs, does play
on the mind of course, but the menu is varied to accommodate that.
What do you see as the opportunities?
From the wine bar with food in Cellar 22 to our stunning new dining option for the adventurous in Floritz, on the hall- floor level, and the lovely boutique hotel, Townhouse on the Green, on the top two floors, this whole building at 22 St Stephen’s Green is full of life, style and energy again. I’m looking forward to building upon our reputation for excellent food and service. Hopefully, we’ll be seeing plenty of guests who drop in for lunch to Cellar 22 during the week come in for a big night out in Floritz at the weekend, and vice versa!
How are people’s going-out habits changing, i.e. what they drink/eat and when, etc.?
People are looking for a night out as more of an event and experience, rather than just being fed. Diners are challenging chefs like me more, as their tastes have broadened, and they are looking for new and exciting options. We are a sophisticated and well- travelled nation, and diners are willing to try more adventurous plates, as well as keeping a very keen eye on provenance and sustainable sourcing.
Any other plans on the horizon for the next year or so?
I think I will have my head down here at 22 St Stephen’s Green for the foreseeable. I’m really doing what I love to do here, while always looking to improve.
