About us / Philosophy

Black Gold Fish was launched in 2021 by Peter Gyurian. Peter is a family man, enthusiastic hobby painter and passionate cook. His credo at Black Gold Fish is simple: sustainable, fresh and authentic. Fish is only used from sustainable catches and is certified. The vegetables are regional as far as possible and the products are only prepared fresh and a la minute, which means that there is no food waste!

Black Gold Fish was founded in 2021 by Peter Gyurian, a passionate chef who has dedicated his life to the culinary craft, motivated by independence and open to new challenges. His credo at Black Gold Fish is simple: sustainable, fresh and authentic. 

His career as a chef began in 1995, followed by many formative years in various restaurants, including Harvey Nichols in Dublin, where he discovered his love of detail in 2008. Prior to this, he successfully completed a degree in Hotel Management and Catering between 2003 and 2007. He has worked as a sushi chef in Hungary, Dublin and Switzerland. His most famous restaurants were "Leroy Mammut and Sushi", "Fuji Japanese Restaurant", "Yo! Sushi" and "Negishi", where he met his current business partner Joseph (Dodo), whom he introduced to his Black Gold Fish project after six years of working together, where they strive to offer customers an unforgettable culinary experience. 

Only sustainably caught and certified fish is used in the Black Gold Fish restaurant. Vegetables are sourced locally whenever possible and produce is only prepared fresh à la minute, so there is no food waste!

Peter and Dodo are there for you and look forward to meeting you, socialising and spending time together while you take a sushi course or get your catering ready.