Patrick O'Reilly, restaurateur
I describe myself as. . . One half of Alexis, food and wine lover, excited dad-to-be.
My job description is .. . Restaurateur, accountant, planner, taster, and occasional agony uncle.
My typical day would be. . . Planning with Alan, meeting suppliers, office work, rostering, tweeting and, if I'm lucky, a bit of wine tasting.
It gives me a buzz when. . . We have a great service and both staff and guests leave with smiles on their faces.
I love what I do, except when. . . Equipment breaks down. . . invariably at the most inconvenient time possible.
The hardest thing about running a restaurant is. . . The number of unforeseen variables which can go wrong and change the course of a day.
The next big thing in the restaurant business will be. . . Good-quality, casual Italian along the lines of Bocca di Lupo in London.
The best advice I've ever been given. . . Stick to knitting . . . know what you're good at and don't get involved in areas you know nothing about.
The customer is always right. . . Except when they don't turn up for reservations.
If I wasn't doing this I'd. . . Possibly be living abroad and would have a lot less grey hair.
When I'm not working, I. . . Read, exercise, cook, eat out and love a pint and a laugh.
My dream dinner party guests would be. . . Alexis Soyer, Bill Hicks, Helen Mirren, David Chang, Michel Roux Jnr, Henry Rollins.
And I'd cook them. . . Veal sweetbreads followed by roast pigeon, then Marcus Wareing's custard tart for dessert.
With it we'd drink. . . Vega Sicillia Unico.
My ideal day off is spent. . . Sleeping in, having a run, reading the papers with a 3FE coffee, having dinner with my better half in our favourite restaurant, China Sichuan.
I'm passionate about. . . Family and friends, quality produce, good service, great coffee – and Leeds United, for my sins.
I'm really good at. . . Planning
I wish I was better at. . . Executing plans.
I often imagine myself. . .Having a say in the running of the country – my Ireland would be a very different place to live.
Not many people know this about me, but. . . I've run five marathons and I'm learning to play guitar.
My guilty pleasure is. . . Tiramisu, I can never resist it.
If I were to describe myself in six words, they'd be. . . Interested, committed, easygoing, loyal, hungry.
Patrick O’Reilly runs Alexis restaurant in Dún Laoghaire with his brother Alan, who is the head chef
In conversation with MARIE-CLAIRE DIGBY
