I grew up on my family’s farm in the in the picturesque countryside of Co. Cork, Ireland. At the age of fifteen I was offered a part-time position in the pastry kitchen at the world renowned Ballymaloe House. This gave me the opportunity to work directly with my food hero, Myrtle Allen and master the art of country house cookery. Upon finishing school in 2006, I moved to Dublin where I read Natural Science at Trinity College majoring in Biochemistry. I continued to work at Ballymaloe throughout my four years at university, returning in 2010 to take my current role as head pastry chef.

When not in the kitchen, I can be found traveling the world in search of exciting new food experiences. I draw great inspiration from stage work carried out in some of the worlds leading food businesses, including; The River Cafe, Petersham nurseries, Le Manoir Le Quat’Saisons, The Capital Hotel, La Grotta Ices and Paul A Young, to name but a few. I also accepts commissions to create unique handcrafted cakes which are often decorated with my signature floral sugarcraft.


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