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He ‘didn’t do most of the coursework’ but he was ‘consulting all the way through, doing software and website design, which meant that I already had clients by the time I left college.’ He hit the ground running, setting up Contrast, a software design agency, and at those early tech meet-ups, he met Ciaran and they began working together. ‘For a few years, we’d build stuff for customers to pay the bills, so that we could do our own projects on the side. We got good at building software and that turned out to be really valuable,’ says Ciaran. ‘And we learnt how to be frugal and smart with our money,’ says Eoghan, ‘We had to be! I sound like grumpy old man, but now kids can raise 10 million dollars, straight out of a cushy job, and they don’t learn how to manage money.’ In 2010, together with the other two co-founders, Des Traynor and David Barrett, they set up Intercom and incorporated it in 2011, just before moving to San Francisco ‘where all the vc and talent and know-how was’. They learnt from ‘watching folks do well and trying to emulate them,’ says Ciaran, ‘their ruthless execution, seeing how hard they worked.’ Intercom was ‘an idea whose time had come,’ says Eoghan, ‘and it kind of took off on its own. When something is working out like that, you’re not propelling it, you’re just trying to keep up, which is actually just as exhausting.’ Today, Intercom has offices in five cities – San Francisco, London, Chicago Dublin and Sydney – and is moving to a new headquarters in the Cadenza building on Earlsfort Terrace. Dublin, they say, has transformed from when they were setting out in the Noughties – ‘it’s possible now for young kids starting companies to access capital, hire and scale. None of that was available to us. The ecosystem has grown massively.’ During pandemic and lockdown, Intercom employees worked very well from home. ‘People do want to come back to the office,’ says Ciaran, ‘but not fulltime, maybe 50:50. There’s a general appetite for the hybrid model but how will it play out? Everyone’s trying to figure that out. We’re preparing for a world that will be different – but we don’t know yet how different.’ Do they have any advice to graduates who have entrepreneurship dreams like theirs? ‘Be careful about accepting generalised advice!’ says Ciaran, ‘Think critically for yourself. But for myself, I’m a big fan of taking discrete steps towards the goal I want to achieve. I didn’t create a company straight from college - I took incremental steps and got a job first. Today’s graduates can join the very best tech companies in the world here in Ireland – including Intercom - and build skills and develop a network, and move up a few levels and that can be a real multiplier and provide a launchpad.’ Eoghan says: ‘All I would say is: follow your heart. Do what feels right - it’s your one short life. Do it - you’ll learn, you’ll figure it out, follow your heart and your passion.’ Bridget Hourican is a journalist, historian and writer.
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The 1592 T he 1592 Restaurant is a unique dining experience that captures the magic and history of Trinity. Originally opened on Valentines Day 2000, the restaurant has recently undergone substantial renovations which saw a significant investment in the conservation of the dining experience, including maintaining a range of original historical features. The 1592’s dining options focus on showcasing Irish food with a contemporary twist, while placing emphasis on an affordable fine dining experience. The new and improved eatery, which traditionally served Trinity’s academic community, now offers private dining options for the corporate market for the first time in its 20-year history, with corporate bookings accepted for breakfast and dinner sittings. We asked Chef, Brian Buckley, to share one of his Christmas recipes which is a firm favourite on the menu at The 1592. TRADITIONAL FESTIVE STARTER: Spiced Beef & Celeriac Salad, Grain Mustard Mayonnaise (Serves 6) Spiced Beef 2lbs Celeriac x ½ Mixed Leaves , 100 grams Onion x 1 Bay Leaf x 1 5 Spice x 2 tbl spoons Peppercorns 6-8 only INGREDIENTS: Grain Mustard x 1 ½ tbl spoon Mayonnaise x 3 tbl spoons Olive Oil x 4 tbl spoons Vinegar x 1 ½ tbl spoons Sugar x 1 tbl spoon Salt/pepper – pinch Lemon – Squeeze CLICK HERE FOR METHOD CLICK HERE FOR ASSEMBLY To make a reservation please email the1592@tcd.i e or call 01 896 1000 ext 1592 . Lunch is served from 12.30-2.30 daily. Further information can also be found by visiting www.tcd.ie/accommodation/staff-restaurants
