Experience

Loyola Group

• Ireland
• Hospitality
• 1 - 100 Employee

• Executive Chef Loyola Portugal

  • Jul 2021 - Present

• Restaurant Consultant

  • Apr 2021 - Jun 2021

  Hired as a consultant between April & June 2021 to work on three restaurants (two new openings) in the Quinta Do Lago area in Algarve, Portugal. My role included menu and recipe development, tasting and food direction, staff training and integrating better system efficiency and operations procedures within the restaurants.



Saison Hospitality

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Executive Sous Chef

  • Jan 2020 - Feb 2021

  I played a leading role in the kitchen management team. I was involved in all aspects of the running of the kitchen. This requires knowledge and skills in logistical, managerial, ordering, administrative, inventory, product sourcing, research and menu development. The role also includes mentoring the cooks, ensuring the daily running of the kitchen and execution of our goals as well as planning for on-site events as well as larger off-site events.During the COVID-19 shelter in place order, I, along with the rest of the senior management team at the group designed and opened a takeout BBQ concept called 'Saison Smokehouse' as well as working on and designing multiple versions of a high end Saison branded meal kit, that involved live Zoom calls with our guests. In addition, I was part of the core team that worked to re-open the restaurant Saison with a brand new outdoor dining direction that involved an entire new menu concept. Show less

• Sous Chef

  • May 2019 - Jan 2020

  My role as Sous Chef entailed ordering and menu and dish development as well as managing aspect of the daily food production in the kitchen. I worked closely with the Executive chef to exercise and realize his vision.

• Chef De Partie

  • Jun 2018 - May 2019

  As a Chef De Partie I worked initially as part of the AM production team which received orders and ensured the backbone of production was carried out for the kitchen. Following this I worked on primarily on the Fire station for 10 months and was responsible for all protein cooking and butchery.



大鵬 - Taihou

• Nakagyō-ku, Kyoto, Japan

• Cook at Taihou

  • Feb 2017 - Jul 2017

  As part of a year in Japan I worked at busy family run restaurant in Kyoto, Japan. The restaurant served Szechuan cuisine using produce from Kyoto and around Japan. here I learned how to work in a completely foreign culture with new systems, ingredients and methods. I learned a lot of Chinese Szechuan Cuisine, Japanese culture and ingredients as well a wide range of fish butchery and seafood preparation methods. https://goo.gl/maps/bj7zskgiFE22 As part of a year in Japan I worked at busy family run restaurant in Kyoto, Japan. The restaurant served Szechuan cuisine using produce from Kyoto and around Japan. here I learned how to work in a completely foreign culture with new systems, ingredients and methods. I learned a lot of Chinese Szechuan Cuisine, Japanese culture and ingredients as well a wide range of fish butchery and seafood preparation methods. https://goo.gl/maps/bj7zskgiFE22



IN DE WULF

• Belgium
• Hospitality

• Stage

  • Sep 2016 - Oct 2016

  Following my time at Atera I travelled to Belgium to stage at In De Wulf before it closed. Here I got an introduction to fire cookery, meat aging, vinegar and fermentation methods and cooking outdoors. The restaurant had a very unique approach with many daily and spontaneous menu changes in a unique setting in the Belgian countryside. Following my time at Atera I travelled to Belgium to stage at In De Wulf before it closed. Here I got an introduction to fire cookery, meat aging, vinegar and fermentation methods and cooking outdoors. The restaurant had a very unique approach with many daily and spontaneous menu changes in a unique setting in the Belgian countryside.



Atera NYC

• United States
• Restaurants

• Senior Chef De Partie

  • Sep 2015 - Sep 2016

  At Atera I was a senior member of a small but talented team and worked the meat and fish station, responsible for receiving, butchery, preparation and cooking of all proteins as well as sauce production. I also took part in serving and interacting with guests during service. At Atera I was a senior member of a small but talented team and worked the meat and fish station, responsible for receiving, butchery, preparation and cooking of all proteins as well as sauce production. I also took part in serving and interacting with guests during service.



Luksus & Torst

• Greenpoint, Brooklyn

• Chef De Partie

  • Aug 2014 - Sep 2015

  I worked as part of a small team in an ambitious tasting menu restaurant in what was a challenging and intense working environment. The restaurant received it's first Michelin star in October 2014. I was also part the team that worked on the 2016 publication of the Phaidon book Food & Beer book that was based on the restaurant. http://www.luksusnyc.com/ I worked as part of a small team in an ambitious tasting menu restaurant in what was a challenging and intense working environment. The restaurant received it's first Michelin star in October 2014. I was also part the team that worked on the 2016 publication of the Phaidon book Food & Beer book that was based on the restaurant. http://www.luksusnyc.com/



Momofuku

• Restaurants
• 100 - 200 Employee

• Line Cook

  • Feb 2014 - Aug 2014

  On my return to the US I worked as a line cook for Momofuku Ma Peche in Midtown under Paul Carmichael, primarily on the fish section. On my return to the US I worked as a line cook for Momofuku Ma Peche in Midtown under Paul Carmichael, primarily on the fish section.



Pizza E Porchetta

• Dublin, Ireland

• Consultant

  • Jan 2014 - Feb 2014

  I worked for a newly opened restaurant as a consultant. The role involved creating a new menu structure and content, sourcing new and better suppliers, organizing the existing team into a cohesive unit as well as implementing higher standards of organization throughout front and back of house. Press Irish Times Jan 24th 2014 - http://bit.ly/1cd6ym2 Irish Times Review Feb 15th 2014 - http://bit.ly/1cd6NgU Irish Daily Mail Review Feb 9th 2014 - http://bit.ly/1cd6Uc8 I worked for a newly opened restaurant as a consultant. The role involved creating a new menu structure and content, sourcing new and better suppliers, organizing the existing team into a cohesive unit as well as implementing higher standards of organization throughout front and back of house. Press Irish Times Jan 24th 2014 - http://bit.ly/1cd6ym2 Irish Times Review Feb 15th 2014 - http://bit.ly/1cd6NgU Irish Daily Mail Review Feb 9th 2014 - http://bit.ly/1cd6Uc8



Momofuku

• Restaurants
• 100 - 200 Employee

• Culinary Lab

  • Jun 2013 - Jul 2013

  Interning in the Culinary Lab of Momofuku Restaurant Group. I worked directly under the head of research and development Dan Felder. Interning in the Culinary Lab of Momofuku Restaurant Group. I worked directly under the head of research and development Dan Felder.



Momofuku

• Restaurants
• 100 - 200 Employee

• PR Intern

  • Sep 2012 - Apr 2013

  Interning in the PR/Media Office of Momofuku Restaurant Group. Interning in the PR/Media Office of Momofuku Restaurant Group.



The Pigs Ear

• Dublin

• Chef de Partie

  • Feb 2012 - Jun 2012

  I worked as a Chef de partie between January and June 2012, primarily on the garnish and starter sections and spent some time on pastry in what is a busy Michelin bib gourmand restaurant. I worked as a Chef de partie between January and June 2012, primarily on the garnish and starter sections and spent some time on pastry in what is a busy Michelin bib gourmand restaurant.



Sheridans Cheesemongers Ltd.

• Ireland
• Food and Beverage Services
• 1 - 100 Employee

• Retail Assistant

  • Nov 2011 - Jan 2012

  Attained retail experience, developing customer service skills and also gained valuable knowledge of Irish and European cheeses. Attained retail experience, developing customer service skills and also gained valuable knowledge of Irish and European cheeses.



Hot Buns Catering

• Chef

  • Oct 2010 - Oct 2010

  Part of 4 man catering team that provided media with food in the lead up to the Ryder Cup. The job consisted of serving breakfast, lunch and dinner for 300 to 800 guests depending on the demands of the day. Part of 4 man catering team that provided media with food in the lead up to the Ryder Cup. The job consisted of serving breakfast, lunch and dinner for 300 to 800 guests depending on the demands of the day.



Restaurant Noma

• Copenhagen, Denmark

• Stage

  • May 2010 - Jun 2010

  A six week stage in which I assisted in most sections of the kitchen – primarily assisted on the amuse and pastry sections. Also gained a valuable knowledge of foraging and of wild plants through visits to Sweden and around Copenhagen. A six week stage in which I assisted in most sections of the kitchen – primarily assisted on the amuse and pastry sections. Also gained a valuable knowledge of foraging and of wild plants through visits to Sweden and around Copenhagen.



University Times Trinity College Dublin

• Contributor

  • Sep 2009 - May 2010

  Wrote a monthly food column, which included recipes, restaurant reviews, cookbook reviews and travel recommendations for the University newspaper. Wrote a monthly food column, which included recipes, restaurant reviews, cookbook reviews and travel recommendations for the University newspaper.



Chapter One Restaurant

• Dublin, Ireland

• Commis Chef

  • Jun 2008 - Jun 2009

  I worked for a year as a full time commis in the kitchen, primarily on the Garnish Section. Also took part in the team which attended and represented Chapter One the Taste Of Dublin food festival in 2007, 2008 & 2009. I worked for a year as a full time commis in the kitchen, primarily on the Garnish Section. Also took part in the team which attended and represented Chapter One the Taste Of Dublin food festival in 2007, 2008 & 2009.