Born into a family with a passion for food and travel, Cathal Armstrong grew up in Dublin, Ireland, where he spent his days in the family’s fruit and vegetable garden. Through the Armstrong family’s travel business, young Cathal was exposed to different cultures and cuisines throughout Europe.

At the age of seven, Armstrong began an annual summer student exchange with a French family. These summers were spent amidst truffle farms, peasant food, and local vineyards. The chef developed strong values for fresh ingredients, humane animal care, and concern for the land.

After working in various Irish kitchens, Armstrong met his wife and business partner, Meshelle. The two moved to Virginia to create Restaurant Eve, where the farmland and atmosphere would be similar to “home.” The goal at Eve is to create straightforward, ingredient-based food.

In 2006, the Armstrongs, with their business partners, opened Eamonn’s: A Dublin Chipper, which is, naturally, a fish-and-chips shop, as well as PX, the hip speakeasy lounge upstairs. Most recently, Cathal and Meshelle restored The Majestic in Old Town Alexandria, featuring Virginia-inspired fare.

Armstrong was a James Beard Foundation Best Mid-Atlantic Chef nominee in 2007 and 2008. He was also honored as one of “10 Best New Chefs” by Food & Wine magazine and StarChefs Rising Star in 2006.

Fun Fact: Cathal can speak four languages: English, French, Spanish, and Irish.

Recipes:

Bouillabaisse

Carbonara

Pure Irish Kerrygold Butter Poached Maine Lobster with Baby Carrots