EDITOR’S NOTE: Sam Byrne and Peacock Inn owner Barry Sussman parted company early last week, around July 13. The restaurant is now looking for a new executive chef.
Sam Byrne—a native of Ireland, whose first exposure to high-end restaurants was doing an unpaid “stage” in the kitchen of famed El Bulli in Spain in 2000 and early 2001—has been named executive chef of Peacock Inn, one of Princeton’s top restaurants. The hiring was announced today by Peacock Inn owner Barry Sussman. Byrne, 32, replaces Manuel Perez, who left last month to work at Bouley in New York City.
After his stage at El Bulli, Byrne worked in the kitchens of Dublin’s Peacock Alley and L’Écrivan, London’s L’Atelier de Joël Robuchon and Paris’ Alain Ducasse.
In 2008, Byrne became a minority partner in the organization of chef Conrad Gallagher, winner of multiple awards and Michelin stars. Byrne, who had often visited the United States, moved here full time in 2011. Prior to accepting the Peacock Inn position, Byrne was briefly the opening chef of Cross + Orange in Asbury Park.