Born: Listowel, County Kerry, Ireland
History: I began my career with comprehensive training in Ireland to achieve my qualifications. My CV offers extensive hospitality experience within Europe and Australia, having trained and worked at several Michelin Stared Restaurants. Along with exclusive 5 Star Hotels in Ireland such as the Merrion Hotel in Dublin, The Fitzwilliam Hotel in Dublin, the Sheen Falls Lodge in Kenmare and The K Club Golf Resort which hosted the World famous ‘Rider Cup’.
Since 2007 I am the Executive Chef at the RiverBank Estate Restaurant in Perth’s Countryside.
Have you always wanted to be a Chef ?
Yes, my Grandmother was a very homely cook which was a humbling childhood experience.
How would you define your style?
Modern European with classical French techniques.
What is your feature flavour these days?
I enjoy cooking with fresh coriander. Fresh herbs are a must in my kitchen.
Obsessive compulsive about?
A clean and organised kitchen.
Your greatest culinary inspirations?
Marco Pierre White, Marcus Wareing, Richard Corrigan along with my
previous Head Chef’s in the early days.
What do you love about this business?
Customer satisfaction and the day to day challenges of running a kitchen.
An ingredient you can’t live without?
Fresh wild mushroom or potatoes.
Most ‘eyebrow raising’ menu item?
Confit black pudding with poached egg and chicken liver.
Signature Dish: Twice cooked pork belly with celeriac and lemon mash, cider syrup, salted onion remoulade, crushed baby peas and crackling