You are here: HomeSupports & Training
  • Food tourism
  • Niall Sabongi Print Page

  • Contact details

    Twitter: @dublinklaw



    Niall Sabongi

    Niall Sabongi

    Bringing seafood to the people | Dublin

    Niall was born and raised in the Dublin hospitality industry, his father having owned and run several prominent restaurants. From a very young age he was to be found ‘sneaking in’ to the kitchens and was kept busy peeling prawns under the watchful and encouraging eye of the chefs. He loved it.

    He trained as a chef while still in school and at age 15 went off to France to work in a big professional kitchen. He went on to train in Hotel Management and Patisserie in Westminster College London, worked in iconic London establishments like Scott’s of Mayfair and the Dorchester, The Clarence and Fitzers in Dublin, as well as two years travelling and working in Australia. He also headed up the kitchen of Dublin restaurant Romanza, which he opened with his father and brother.

    But Niall has also been born and raised with the sea. Growing up in Clontarf, he had spent his childhood raking for cockles, picked mussels, catching mackerel. His father would bring home brown crab and they would sit in front of the house cracking them open and sucking the meat from the claws. It was ‘second nature’ for him to eat whatever fresh seafood was available around them. His passionate connection with the sea sparked a ‘personal mission to remind everyone that we are an island nation, surrounded by seas and amazing seafood’.

    This mission included opening Rock Lobster restaurant in Dundrum in 2013 and then his current restaurant Klaw in Temple Bar in August 2015. Klaw is all about ‘casual and accessible’ seafood and includes a tasting of oysters from around the Irish coast, a true expression of Irish ‘terroir’. Niall is committed to sustainable seafood and his own quest to source the best fresh fish led him to establish a seafood wholesale business, Sustainable Seafood Ireland. He frequently gives talks and demos on seafood at festivals and events.