Larry Doyle was born in Dublin, Ireland in 1963 and began cooking for his family at the tender age of eleven. Following a four year apprenticeship and a stint at the renowned Dublin College of Catering, Larry worked at a number of restaurants in Dublin before beating out hundreds of applicants to win one of only seven places on a new work-study program in the United States offered by the American Culinary Management Institute, under the auspices of the University of Miami.

In San Francisco, Larry secured his first cooking position in 1989 as sous-chef at Café Riggio, a successful Italian restaurant that became a San Francisco institution. After a year, he took a pay reduction and a demotion and joined the staff of Wolfgang Puck’s newly opened Postrio restaurant as a line cook. Within six months, Larry had worked his way up to sous-chef. Larry not only revelled in the success of the restaurant but also thrived on the positive reaction to the food created under the critical and watchful eye of Chef Anne Gingrass.

After eighteen months at Postrio Larry decided to broaden his scope and build another level into his resume by leaving Postrio and joining the team at Jeremiah Tower’s Stars restaurant as chef of The Grill Room, Stars private dining room. Larry got to work closely on a daily basis with American culinary icon Jeremiah Tower as well as some of his equally famous protégés like Mark Franz and Emily Luchetti.

In 1995, Larry accepted an offer to open the kitchen at O’Reilly’s Irish Pub and Restaurant in North Beach in San Francisco with a personal mission to bring Irish food to mainstream America while simultaneously bringing American dining standards to the local Irish and Irish-American population. Critical acclaim soon followed with very favorable reviews from, among others, San Francisco’s most feared and famous restaurant critic Michael Bauer.

Following this success, Larry signed on to be the opening executive chef of Johnny Foley’s Irish House on Union Square, a restaurant that to this day is the most successful Irish restaurant on the West Coast of the United States.

"Irish Pub Cooking" by Larry Doyle

“Irish Pub Cooking”, Larry’s first cookbook on the subject of Irish food was published in April of 2006 and is available in the U.S., Canada and Great Britain.

Click here to download and print an “Irish Pub Cooking” order form.

Larry’s next book will be entitled “Irish-American Cooking” and will be available in March 2008.