I am a professional Executive Head chef with over 15 years experience in the industry with a Bachelors degree in Culinary Arts from Killybegs School of Tourism. I have a great passion for food and respect for ingredients with having experience in various different styles of cooking from luxury hotels, bars, cafés, farm shops, organic produce, Banqueting and high-volume restaurants.

I describe myself as a Dynamic and results-driven Head Chef with over a decade of experience leading high performing kitchen brigades in fast-paced, high-volume restaurant environments. Successfully managing teams of staff, including chefs, kitchen porters, and front-of-house liaisons, fostering a culture of excellence, efficiency, and collaboration.

Proven expertise in budget management, consistently maintaining food and labour costs within target while delivering outstanding quality and guest satisfaction.