The restaurant closed its doors on 17 May for eight weeks, and Nevin will head the reimagined ‘Glovers Alley 2.0’, which will unveil a redesigned restaurant space alongside new menus created by the chef, when it reopens in September.
Originally from Maynooth, Nevin began his hospitality career at the age of 15 as a kitchen porter. He trained at Ballymaloe Cookery School and worked at The Shelbourne before moving to the UK in 2017. There, he worked under chef Alyn Williams at The Westbury in London and later joined Tom Kerridge’s team at the two-Michelin-starred The Hand and Flowers.
In 2019, Nevin joined The Grill at The Dorchester and was promoted to head chef in November 2022. He returned to Ireland in 2023 to become head chef at The Morrison Room at Carton House, where the restaurant secured its first Michelin star under his leadership in February 2025. The Michelin Guide Great Britain & Ireland described his cooking as rooted in strong classical technique, noting that ‘some wildcard flavour combinations work wonders thanks to their fine judgement’.
“I’m incredibly excited about this opportunity, about making something very special here, and working with Fergal and the team at Glovers Alley,” says Nevin.
“For the next few weeks, I’ll be travelling for research, and I’ll have the head down, focusing on developing the menu and building my team ahead of our opening in September.
“The potential of the restaurant is huge, and our setting in the city is just fantastic.
“I can’t wait to get started, to bring fresh energy, welcome our first guests, and to cook in the heart of Dublin.”
Chief executive of The Fitzwilliam Hospitality Group, Fergal O’Connell adds: “Adam is one of the best-regarded chefs on the island.”
“His cooking, his ethos and leadership style are exactly right for our reimagined Glovers Alley 2.0.
“We look forward to showcasing the new-look restaurant, and Adam’s exciting new menus, at the end of the summer.”
Glovers Alley first opened at The Fitzwilliam Hotel in 2018 following a €1.3 million revamp of the St Stephen’s Green venue. It was established by former Pied à Terre head chef Andy McFadden as his first solo restaurant. The food is described as being elegant and French, with modern influences, with McFadden using Irish produce.
The restaurant is scheduled to reopen on 2 September.