Home Cocktails Diageo Appoints First Ever Global Gastronomer

Diageo Appoints First Ever Global Gastronomer

Diageo Reserve Portfolio

Award-winning Irish chef and entrepreneur Mark Moriarty has today been announced as Diageo Reserve’s first Global Gastronomer.

The announcement of the role follows on from Diageo’s increasing investment in food and drink collaborations, with the distributor entering into an international partnership with IMG’s Taste Festivals earlier this year.

Mark’s role will require him to be the business’ global expert on food, as well as foster a relationship between the dining experience and Diageo Reserve’s portfolio of luxury spirits.

He was awarded the role due to his reputation for crafting classic, simple yet self-assured dishes. This cooking style saw him crowned San Pellegrino’s World Young Chef of the Year in 2015. He is also known for his original pop-up cookeries, which unite fine dining and theatre to create a unique dining experience in some of the world’s most advanced cities, including Singapore, Moscow, Cape Town and London.

Mark Moriarty

Speaking of Mark’s appointment, Cristina Diezhandino, Global Category Director Scotch and Managing Director Reserve, said: “We recognise that food and drink culture is changing as more people become fascinated with flavour and how spirits can enhance the food occasion. Our new Global Gastronomer brings this movement to life and heralds the new age of the food and drink occasion, one which sees them working in unison to maximise flavour potential and create incredible taste experiences like the world has never seen before.”

When asked about his new role, Mark said he was excited to bring together cocktail culture and the dining experience in the minds of consumers.

“Becoming the first Diageo Reserve Global Gastronomer is a fantastic opportunity. I can’t wait to work alongside the Diageo Reserve community and other industry thought-leaders to bring these revolutionary brands to life through food – ultimately creating some incredible taste experience for consumers and encouraging them to see a great cocktail as a way of maximising the culinary moment.”