Summer Collaboration Dinner Series

We have invited four amazingly talented chefs from around Dublin, to come and cook with us here at La Cocina Cuevas HQ this summer. These chefs will be cooking a 6 course set menu along side Chef Jeremy. Each menu is a unique collaboration.

Let us introduce you to them. Thirdly we have.......

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August 30th & 31st Chef Holly Dalton and Chef Sebastian Ritz

Holly Dalton

Holly Dalton’s food background spans both restaurant and cafe kitchens as well as food production. She was Head Chef at several 3FE establishments before pivoting to condiment production and is now Company Director of Conbini Condiments, a Japanese inspired condiment company. She regularly chats on RTÉ and Newstalk about current food trends and topics.

Sebastian Ritzén

Sebastian Ritzén has been cooking professionally for over 15 years and is currently at the helm of the pastry kitchen in Anantara The Marker. His Swedish heritage has been a huge influence on his food, in particular his baking skill set. He considers bread and chocolate to be his specialty.

This collaboration was born out of a mutual admiration between these three chefs. Holly and Seb have been to dine at LCC several times over the years and Jeremy is a big fan of Combini condiments. It is safe to say that these three chefs have a similar food ethos. Inspired by ingredients, driven by experiences and motivated by shared desire to make people happy through the medium of food.

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