Chef Cornelius Gallagher

Cornelius Gallagher was born in the Bronx, N.Y. on June 28th 1972.  Finding his passion while he was young, Cornelius began cooking at the age of 12.  At age 15, he entered a vocational cooking school while still in high school. He competed in and won the “Top Young Culinarian” award at age 16. 

 
Upon graduation from high school, Cornelius enrolled in the Culinary Institute of America in Hyde Park, New York. During his time at the CIA, he also worked at the Waldorf Astoria Hotel. It was here that he learned the solid foundation of classical French cooking.

 
In 1994, Cornelius graduated from culinary school and went to work for David Bouley at the four star, original Restaurant Bouley. Here he learned the importance of low fat and “a la minute” cookery. He then went on open and become the Chef at La Plage restaurant on Long Island. Within one year, the restaurant was awarded a 27 food rating in Zagat restaurant survey and titled “The most romantic restaurant on Long Island” by the New York Times.

 
Next, Cornelius went to spend a year and a half at the four star Lespinasse restaurant under Gray Kunz. It was here that he learned how to master spices and how to incorporate cutting edge Indian and Asian cuisines into his repertoire.

 
He then went to France to work at the 3 star Michelin rated L’Esperance under Chef Marc Meneau. Here he learned rustic countryside cooking in the heart of Burgundy.

 After returning to the States, Mr.Gallagher went on to become the Sous Chef at Peacock Alley restaurant under Chef Laurent Gras (of Ducasse, Paris), for a period of one and one half years. With Laurent he learned the importance of disciplined cooking technique. 

 
Gallagher then went on to take the position of Sous Chef at restaurant   Daniel, under master Chef Daniel Boulud. During his one and a half year tenure there, Daniel received 4 stars from The New York Times. Within his time at Daniel, Mr. Gallagher traveled to Spain to learn from the master of molecular gastronomy, Ferran Adria, at “El Bulli”.

 
In August of 2002, Cornelius became the Executive Chef at Oceana restaurant in Manhattan, New York. Since taking over the kitchen at Oceana, the restaurant has received a rare 4 star review from The New York Post, a 4 star review from Crain’s Business News, 3 Stars from the New York Times and a 3 and a Half star review from the New York Observer, as well as the “Best Seafood Restaurant in NYC” award from Citysearch in 2003 and 2005.  In addition, Cornelius was named one of Food and Wine Magazine’s “10 Best New Chefs in America” award as well as receiving New York Magazine’s “10 Best Chefs in New York” award.  In 2005, Oceana received its first Michelin star.

  

Cornelius Gallagher Guest Chef and Media Features

 

The Today Show (NBC)

The Early Show (CBS)

Tony’s Table (FOX)

Power Lunch (CNBC)

Arthur Schwartz Radio (WWOR)

The James Beard House

Cornell University

Degustibus at Macys

The French Culinary Institute

The Institute of Culinary Education

The Phoenician Hotel

Niagara Food and Wine Classic (Gourmet Magazine)

Big Island Festival in Hawaii (Food and Wine Magazine)

Art Culinaire

The New York Post

Yomiyuri Japanese Newspaper

Chef Magazine

Time Out Magazine

Our Town 

 

You may contact Cornelius Gallagher at corneliusnewyork@aol.com