Training Example: Chapter One Restaurant – Review the Data, Give Your Score & Compare to the Real AI Evaluation

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[H2] A New Venture

The new era at Chapter One, which brings together Mickael Viljanen’s energy and passion with Ross Lewis’ experience & mentoring expertise, aims to create one of the most unique dining experiences in Ireland.

[IMG: MICHELIN_Guide_2_Stars]

[H3] MICHELIN Guide - UK & Ireland 2025

“Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients – like Donegal lobster or Limousin sweetbreads – and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The ‘Irish Coffee’ is made in the dining room and is, like everything else, an experience to remember.”

LUNCH12.00 to 2.00pm Thursday to Saturday.Last orders for Tasting Menu at 1.30
DINNER6.30pm to 9pm Tuesday to Saturday
CLOSEDSundays and Mondays
With the new layout and configuration of the restaurant, we have limited availability for tables of 2 but there may be more dates available for parties of 4 or 6.
For both lunch and dinner, we take bookings for parties of 1 to 6.Private dining room parties of 6 to 10.
Chef's Table
Private Dining

Reserve A Table

[IMG: Chapter One Restaurant]

Painting by Juan Manuel Cossio

[H2] About

The new era with Mickael Viljanen’s energy and passion along with Ross Lewis’s mentoring and expertise aims to create one of the most unique dining experiences in Ireland.
The merging of cultures, new alliances, suppliers and team will bring Chapter One to the next level with a strong focus on excellence in a clean, modern style.
Chapter One’s famous welcome awaits guests who will immerse themselves in a luxurious dining room for an exceptional dining experience.

Learn More

[H2] Merry Christmas & Happy New Year

The office and restaurant are now closed for our annual winter holidays.
We will reopen on Tuesday, January 6th at 9:30 am and we will be answering all queries on our return.
We will also open the reservations diary for March and April on January 6th at 9:30am.
We wish you a Merry Christmas and a Happy New Year !
The team at Chapter One by Mickael Viljanen.

[H1] Dining

[H2] Main Dining

LUNCH12.00 to 2.00pm Thursday to SaturdayLast orders Tasting Menu at 1.30
DINNER6.30 to 9pm Tuesday to Saturday
CLOSEDSundays & Mondays

Chapter One by Mickael Viljanen opened on July 27th 2021.
We will be opening the diary for May and June on March 3rd at 9.30am, all availability will be posted in the widget below and via our mailing list.
With the new layout and configuration of the restaurant, we have limited availability for tables of 2 but there may be more dates available for parties of 4 or 6.
For both lunch and dinner, we take bookings for parties of 1 to 6.Private dining room parties of 6 to 10.

[H3] 2026 Reservations Diary Openings
March 3rd at 9:30 am – bookings open for May and June
May 5th at 9:30 am – bookings open for July and August
June 23rd at 9:30 am – bookings open for September and October
September 1st at 9:30 am – bookings open for November and December

[H2] Reserve A Table

[H2] Chef’s Table

LUNCH12.00 to 1:30 pm Thursday to Saturday
DINNER6.30 to 9pm Tuesday to Saturday
CLOSEDSundays & Mondays

The table itself is made from dramatic, highly glazed volcanic rock.To ensure that your group (minimum of 4, maximum of 6) are as comfortable as possible, there is a deep banquette surrounding the table.
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. Guests will enjoy the tasting menu served by both front of house and chefs in the epicenter of all the action.
Our Tasting menu  for €150.00 per head for lunch and €235 for dinner.
Guests can enjoy engaging with the kitchen at full service or relax into their own private dining experience and observe the bustle from a discreet distance.
You can view and book available dates for our Chef’s Table from the calendar below or you can phone us here on 01 873 2266

[H2] Reserve the Chef's Table

[H2] Private Dining

The Midleton Room –The Demi Salle

[H4] The Midleton Room
Following refurbishment, the Midleton Room is now a warm and intimate dining space that is all about understated luxury and undisputed comfort.
It has a capacity of 10 people at its maximum but is still very comfortable for a smaller group.
Enjoy a nice glass of Midleton Rare at the end of your meal, the full collection is on display in the room. The first collection in the world, available by the glass.
Contact our group reservations team for more information on 01 873 2266

[IMG: Midleton Room]

[H4] The Demi Salle
Added to our semi-private dining spaces in 2014, this room has been created by reclaiming and refurbishing a disused cellar to the rear of the main dining room to create an intimate, atmospheric dining space for small groups.
Guests sit on sumptuous, leather-upholstered banquettes surrounding a hand-carved, Irish elm wood table by David Coyne. Perfect for groups of friends or family, the Demi-Salle seats minimum of 4 and a maximum of 6 people and is available for both lunch and dinner sittings.

[H2] Reserve the Demi Salle

[IMG: Demi Salle]

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[H1] Terms & Conditions

[H2] Privacy

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This privacy policy sets out how Lindley Ltd. t/a Chapter One Restaurant use and protect
any information that you give when you use this website (in accordance with the Data
Protection Act 2003).
Chapter One is committed to ensuring that your privacy is protected. Should we ask you to
provide certain information by which you can be identified when using this website, then
you can be assured that it will only be used in accordance with this privacy statement.
Chapter One may change this policy from time to time by updating this page. You should
check this page from time to time to ensure that you are happy with any changes. This
policy is eective from 8th December 2009.

[H2] Security

[H6]

We are committed to ensuring that your information is secure. In order to prevent
unauthorised access or disclosure we have put in place suitable physical, electronic and
managerial procedures to safeguard and secure the information we collect online.

[H2] Refunds

[H6]

We operate a no refund policy on vouchers purchased.

[H2] Terms of the website

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DISCLAIMER
The materials contained in this web site are provided for general information purposes only and are not intended to provide legal or other professional advice nor to they commit. Chapter One to any obligation whatsoever. Chapter One accepts no responsibility for any direct, indirect or consequential loss or damage which may arise from reliance on information contained in this site. Users are advised to seek confirmation of statements made herein before acting upon them; specialist advice should also be sought on specific issues.
ANONYMOUS DATA COLLECTED THROUGH WWW.CHAPTERONERESTAURANT.COM
In addition to the information you provide when you use our websites, Chapter One uses technology to collect anonymous information about the use of our websites. For example, we use technology to track how many visitors access our websites, the date and time of their visit, the length of their stay, and which pages they view. We also use technology to determine which web browsers our visitors use and the address from which they accessed our sites (for example, if they connected to a Chapter One website by clicking on one of our banner ads).
This technology does not identify you personally. It simply enables us to compile statistics about our visitors and their use of our sites. Chapter One and our aliates use this anonymous data and share it with third parties to improve the content and functionality of our websites, to better understand our customers and markets, and to improve our products and services. Disclosure of Your Personal Data.
Chapter One may share some or all of the personal data collected through this website with our aliates in Ireland and overseas, who use this data in accordance with this Privacy Policy. Chapter One may share personal data collected through its websites with third-party vendors in Ireland and overseas who act for or on behalf of Chapter One (for example, companies that provide support services to us, including data processing services, or that help us market our products and services). These companies may need information about you in order to perform their functions. These companies are not authorized to use the information we share with them for any other purpose. In addition, there may be some other, limited circumstances in which Chapter One may share or transfer the personal data in our databases, for example, to comply with a legal requirement, for the administration of justice, to protect your vital interests, or in the event of a corporate sale, merger, reorganization, dissolution, or similar event.
While no method of data transmission is guaranteed against unlawful third party interception or other misuse, Chapter One uses commercially reasonable eorts to ensure protection of your data including industry-standard encryption and oine security methods in our physical facilities.
LINK TO OTHER SITES
This privacy policy applies only to Chapter One’s website. If you visit the Chapter One website, please take a moment to review the privacy policy posted on that site to learn what personal data may be collected through that site and how it is processed. Chapter One’s website may contain hyperlinks to websites that are not operated by Chapter One. These hyperlinks are provided for your reference and convenience only and do not imply any endorsement of the activities of these third-party websites or any association with their operators. Chapter One does not control these websites and is not responsible for their data practices. We urge you to review the privacy policy posted on any site  y ou visit before using the site or providing any personal data about yourself.
RECTIFICATION, DELETION ETC
Chapter One shall at the request of the data subject to immediately rectify, block or erase such personal data that has not been processed in accordance with the Data Protection Act or with regulations made there under.
Chapter One shall notify any third party to whom the data has been disclosed about the measures undertaken as aforesaid. Provided that no such notification need be provided if it is shown to be impossible or it will involve a disproportionate eort.
GOVERNING LAW
This privacy policy is governed by and construed in accordance with the laws of the Republic of Ireland and relevant EU legislation.
QUESTIONS ABOUT OUR PRIVACY POLICY
If you have any questions about this privacy policy or concerns about the way Chapter One processes your personal data, please contact us at [email protected]

[H1] Careers

[H2] Current Positions

[H6]

[H2] Commis Chef de Rang

The ideal candidates should be passionate & enthusiastic about food and wine, enjoy interacting with customers and have a very positive attitude to develop their knowledge and skills in their profession.

The Ideal Candidate will Have:
Excellent Attention to Detail
A Customer-Centric Mindset
Willingness to Learn
A Keen Interest in Food and Wine
Advanced Level of English
Minimum 3 Years Experience in a Fine Dining Environment

[H2] Food Runners

The ideal candidates should be passionate & enthusiastic about food and wine and be able to work in a fast paced environment.

The Ideal Candidate will Have:
Excellent Attention to Detail
A Customer-Centric Mindset
Willingness to Learn
A Keen Interest in Food and Wine
Ability to juggle multiple tasks at once
All CVs can be sent to [email protected]

[H2] Join Our Team

[H6]

CULTUREFRONT OF HOUSEKITCHENTRAINING

Under Ross Lewis, Chapter One carefully fostered a culture that prioritises learning from each other, acquiring and honing new skills, and playing to your strengths. We believe that this culture, which continues to flourish under Mickael Viljanen’s leadership, sets us apart.
Curiosity, care, integrity, respect and pride in what you do are the values on which the restaurant thrives. Should you join us, we ask that you embrace and embody these values in your work, and actively contribute in your own way. We’re a team, a collective, with a shared purpose: to do our best, be the best, and give the customer the best experience possible.

‘Hospitalitarian’ – Ross Lewis coined the word and it perfectly sums up the qualities at the heart of our Front of House team: someone who genuinely enjoys people, and makes it a priority to ensure customers are happy.
The team, led by our General Manager and Restaurant Manager, comprises waitstaff (chefs de rang), sommeliers, food runners, hosts and our reservations team. Because these roles are all customer facing to a greater or lesser extent, good interpersonal and communication skills are key. Even better if you have that rare ability to read a room (and fellow team members) like a book.

It’s the engine room of Chapter One, and one of the best-equipped kitchens in the industry. To join our team of chefs, you must be a team player, work well under pressure, think quickly on your feet and be responsive, willing and hungry to learn.
Although ours is a traditional kitchen in terms of structure, it’s underpinned by mutual respect and a tireless pursuit of excellence. And of course, there’s plenty of room for creativity, flair, drive and ambition.

We recognise that to play to your strengths, upskilling and professional development are key. We run regular trainings in-house with some of the best suppliers in the industry, as well as off-site visits to witness firsthand the innovation and creativity of producers we work with. Front of House members also get training on wine, and can even study for WSET via regular on-site sessions.
Know that if you are keen to advance your career in hospitality and develop new skills, you have our support, all the way.

[H1] The Restaurant

[H2] A new venture combining Mickael Viljanen’s unique culinary identity with Chapter One’s tradition of peerless, relaxed hospitality

[H2] About

Bringing together Mickael Viljanen’s energy and passion with Ross Lewis’s experience and mentoring expertise, the new era at Chapter One aims to create one of the most unique dining experiences in Ireland.
The merging of cultures, alliances, suppliers and teams will bring the restaurant to the next level, with a strong focus on excellence in a clean, modern style.
Chapter One’s celebrated welcome awaits all guests, who can immerse themselves in a luxurious dining room for an exceptional dining experience.

[H2] The Restaurant & Interiors

[H6]

[H4]
The interior of the restaurant showcases a carefullycurated selection of Irish art, design and craft designed to ensure that guests’ experience here is a multi-sensory one that extends beyond the food.
There are functional pieces, including Joe Hogan’s basketry and the bar trolley by DesignGoat, that serve to enhance the dining experience. Others, such as Emmet Kane’s gilded tabletop pieces, are purely decorative.  Like the interior itself, which is the work of Irish Interior Architect  Maria MacVeigh, the overall aesthetic of refined, elemental luxury very much complements both Mickael’s food and Ross’s long tradition of celebrating Irish natural materials and craftsmanship.

[IMG: Chapter One - Room 1]

[IMG: Chapter One - Art]

[IMG: Chapter One - Room 3]

[IMG: Chapter One Restaurant]

[IMG: Chapter One Bar]

[IMG: Chapter One - Room 2]

[H2] The Team

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[H4] Mickael Viljanen – Chef Patron
Mickael Viljanen was born in Stockholm, Sweden but grew up in Finland. After some time spent in the UK he moved to Ireland in 2000, where he worked with Paul Flynn at the Tannery in Waterford before spending five years at Gregans Castle in the west of Ireland, where he won Chef of the Year and Restaurant of the Year from Food & Wine Magazine, and also RAI Chef of the Year.
From there Mickael joined the Greenhouse in Dublin when it opened in 2012. During his tenure, he won Food & Wine Magazine Chef of The Year twice, most recently in 2019; Restaurant of the Year in Georgina Campbell’s Ireland Guide in 2012; and Chef of the Year, also in the Ireland Guide, in 2019.
September 16th in 2015 saw Mickael entering the Michelin guide with 1*, and on October 7th, 2019 the restaurant got promoted to 2* under his leadership. At the time, it was one of only two restaurants in Dublin with this accolade, and a first in the capital to secure a second star since 2000.
Opinionated About Dining has placed Mickael and the restaurant team 26th in Europe for classical dining in its Top 100 (OAD top 100). In 2021, Mickael moved into the role of Chef-Patron at Chapter One.
Mickael has travelled intensively over the years, with work taking him to Asia, the USA, Scandinavia, the UK and elsewhere. He has also appeared in MasterChef Ireland as a guest judge in 2012. In 2018, he was a judge for San Pellegrino World Young Chef final in London.

[H4] Ross Lewis – Patron
Hailing from Bishopstown, Co. Cork, Ross graduated from UCC in 1985 having studied Dairy Science.
It was whilst working in Manhattan for two years at Dorrian’s Red Hand restaurant that the idea of cooking for a living first came to him. Moving to London to learn his trade, he started out at Odin’s, owned by Peter Langan, Richard Shepard and the actor Michael Caine. After that came a move to Switzerland to work at Le Chat Botté at the Beau Rivage Hotel in Geneva.
Lewis, then 25, returned to Ireland in 1990 and in 1992 took the chance, with Martin Corbett, of setting up Chapter One on Parnell Square in Dublin. Thanks to a relentless focus on customer care and a commitment to creating dishes reflecting the best of Irish food, the restaurant has enjoyed a loyal following ever since, holding a Michelin star since 2007 and winning countless awards including Best Restaurant in Ireland (eight times, most recently in 2017), Best Chef of the Year (2009, 2010 ,2012, 2017, Food & Wine Magazine).
Ross was Head Chef for the only State Banquet during Queen Elizabeth II’s historic visit to Ireland in 2011.
He is a passionate advocate of Irish food and producers, and in 2015 published Chapter One:  An Irish Food Story (Gill Books).
In 2015 Ross opened Osteria Lucio’s with the guidance of his good friend and fellow chef Luciano Tona from Milan. Theirs is “The food of friendship”, based on quality Irish and Italian ingredients cooked with Italian tradition.
In 2018, Ross achieved the prestigious Mike Butt Lifetime Award from the Restaurant Association of Ireland in recognition of his achievements.
Ross is a former Commissioner General of EuroToques, where for many years he worked very closely with Myrtle Allen, the hugely influential Irish food figure and chef. Along with food writer John McKenna, in 2019, Ross delivered the inaugural Myrtle Allen Memorial Lecture at UCC; this now-annual lecture celebrates Myrtle’s enduring contribution to Irish food culture.
In 2019, Ross received the Alumni Achievement Award from his alma mater, UCC, honouring his life’s work to date in the food industry.
Most recently, in February 2021, he received the inaugural Michelin Mentor Chef Award for Great Britain and Ireland.  This award from the Michelin Guide recognises a particular chef’s contribution to nurturing talent within the industry. As the guide says: “Ross’ vast experience has allowed him to pass on his wealth of knowledge about cooking and Irish produce to younger chefs coming up through the ranks, acting not only as a mentor but also as a friend to a host of chefs.”
In June 2021, after 28 years, Ross made the decision to step down from the kitchen and to hand over the baton to a new Chef-Patron, the Michelin-starred Finnish chef Mickael Viljanen.

[H4] Front of House
Juba Paridi – General Manager
James O’Brien – Restaurant Manager

[H2] Mickael Viljanen
Chef Patron

[H2] Ross Lewis
Patron

[H2] Juba Paridi
General Manager

[H2] James O'Brien
Restaurant Manager