Barry opened 147 Deli at 28. A small shop doing slow-cooked meat and big sandwiches. Over time, it built a loyal following and quietly helped put him on the map in Dublin. He’s self-taught and still happiest behind the pass.

Jen spent years working in branding and design. While living in London, she started a street food company on the side.

The pair got together while Jen was still based in London and spent the next few years sitting up at restaurant bars, chatting with chefs, eating, and talking about what their own place might look like—if it ever happened.

Chubbys started with a food truck during COVID. They didn’t expect it to take off the way it did, but it did—fast. So they built a bigger boat.

They closed both Chubbys (the truck) and 147 Deli, and built the kitchen they’d been dreaming about: Barry’s ideal setup, with a smoker shipped over from Missouri, a clay oven grill, and a rotisserie. All fire. No shortcuts. And Chubbys is the first space Jen got to brand and interior design from the ground up and for once, she was her own client.

This is the new model.

Chubbys is a kitchen, not a restaurant.
The food pulls from places they’ve eaten, cooked, and queued for—especially in London.
There’s smoke. There’s heat. Some dishes stay. Most don’t.
They hold space for walk-ins at the bar and shared tables.
No takeaway. It’s built for staying.