Born in Dublin in 1992, Cúán was raised in an Irish-speaking household by artists Róisin de Buitléar and Terry Greene. While always interested in art and design, he was drawn to the creativity and camaraderie of kitchens at a young age, starting an apprenticeship in southern France at the age of 15.

Cúán is an alum of restaurant Noma and Geranium, in Copenhagen. He returned to Ireland in 2019, becoming head chef of Bastible in Dublin. In 2021 he established Ómós, initially as a regular newsletter which has developed a substantial online following, and which he has been using to tease out ideas and approaches to building his hospitality vision ever since. He has held pop-ups in New York, Bangkok, Berlin, Iceland, and Edinburgh too, using these experiences to build relationships, testing and developing his research.

Cúán is focused on a producer-driven cooking style, directly sourcing the meat, fish, and fresh produce he uses. He’s not afraid to use spice, creative flavour combinations, and aromatic ingredients that result in vibrant dishes with an emphasis on deliciousness. His food explores his own experience, and an evolving Ireland.