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I grew up watching my mom and aunts cook from scratch. I always had
an interest but it wasn’t until I was in my late teens that I really
began pursuing my culinary career. I’ve been in the restaurant
industry for approximately 14 years, starting out in the dish room
and working my way up to Executive Chef of fine dining restaurants
in Ireland and England. My love for cooking has really been a great
catalyst to push me to grow my knowledge of different cuisines. I’ve
worked with some of the most amazing chefs from around the world,
who have helped to hone my skills and abilities as a Chef. |
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I came to
a point in my career where I wanted to provide a more personal type
of food service, so I left the restaurant industry to start up
CELTIC CATERING. Thus creating COOK 4 U, the service that you
DESERVE, is the service I want to provide.
My career started in the halo halls of Dublin College of Catering
(1990-1992), where some of the great Masters of Irish cooking have
walked; I studied Catering and Business Studies. This was the time I
learnt the basics of cooking, Techniques, Style, World Fusion,
Ethnic Cookery and so-forth. After leaving college I trailed my way
to the world famous ADARE MANOR in Limerick, southern Ireland, this
is where I truly understood the art of cooking and fine dinning. I
honed my skills from basics to art, through the aid of chefs from 6
different countries, to these chefs I am thankful.
At the age of 23 I started my travelling, 6 months in France, 1 year
in Italy, and 1 year in Africa and finally 5 years in England.
Perfecting my skill and updating my knowledge. From an early time on
my travels I learnt to keep in touch with my co-workers, this
enhanced my ideas and shaped my way of thinking, thus my approach to
cooking. Through my network of friends I joined W.A.C.S., a global
network of chefs exchanging ideas, styles, techniques and new
inventions.
After returning to Ireland I was presented with the opportunity to
aid in the opening of LA BANCA Restaurant, Dublin. The year 2003 has
been its most successful year to date, Dublin Restaurant of the Year,
I was Chef of the Year, Blue Ribbon service award AA and Members
award for Outstanding Service. That year was my most successful but
also the most physically challenging. To-day I am living and working
in Finland, 2 years in HOTEL KÄMP, 2 years in RAVINTOLA LA PETIT
MAISON. From my experience in Helsinki I have developed CELTIC
CATERING, which is fast becoming a favourite catering company within
the local business community. Celtic Catering is growing every year
and this in no exception, with the launch of COOK 4 U; I hope to
bring my ideas and culinary thoughts to your DINNING TABLE, weither
it is in your working environment or your personal haven. |
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Achievements
1996 
Beechhill Hotel, England
1998
Langdale Chase Hotel, England
RAC Blue Ribbon
2000 Junior Judge WACS, Chef Ireland
2000  Lawless Hotel, Ireland
2003 Dublin Chef of the Year
2004 Senior Judge WACS, Tiblisi Georgia
2007 Created Celtic Pastry-Catering
2009 Created COOK 4 U |