The Chef Network Advisory Council


Who Are the Advisory Council?

The Chef Network Advisory Council is a voluntary cross-sectoral group of chefs from across Ireland who all share a passion for driving the industry forward, nurturing future talent, and contributing to positive kitchen culture. They work hard to ensure that Chef Network stays true to its mission and objectives to connect chefs, upskill teams and make the industry a better place. The Advisory Council ensure that Chef Network is a community for chefs by chefs.

Mark Anderson


Culinary Director | High Performance & Executive Coach

I have over 25 years in the culinary profession, 15 of those at Executive level, with unique expertise and experience in team leadership and coaching within the Foodservice Industry and beyond.

Originally training as a chef in DIT, I have gained experience in Ireland and internationally working across all sectors of the Hospitality Industry, from high end and casual restaurants, to hotels, event catering, retail sector, and workplace catering. Having gained many years’ experience at executive chef level, I joined Gather & Gather in 2015 as Culinary Director in Ireland. We have pushed the boundaries of workplace catering for clients in various sectors such as tech, pharma, fashion, media, destinations, and retail delivering an offering based on an exceptionally high level of quality, centered on local and seasonal ingredients, with health and taste to the fore.

I have a sincere commitment to positive culture and leadership in everything I do and am highly focused on the development and mentoring of people and teams.

Find Mark on:

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Sinead Moore


Executive Chef Fooditude
 | Sodexo Ireland

My career as a Chef has provided me with the opportunity to travel and work across Ireland, mainland Europe, Australia and New Zealand.  I spent the first ten years of my career as a Pastry Chef and moved into the main kitchen while travelling in Australia.

I made the move from hotels and restaurants when I joined Sodexo in 2016 as a Chef Manager in a private school in Dublin.  I progressed to Craft Development Chef within Independent Schools and then became Area Development Chef for Corporate Services in May 2017.

 My current role as Executive Chef for Fooditude in Ireland brings an exciting and challenging new chapter to my career as a chef.

Annette Sweeney

Annette Sweeney

Culinary Arts Lecturer and Coordinator of Culinary Arts programmes
| Technological University Dublin - Tallaght Campus

I specialize in using an applied approach to course design and in teaching Food Science to Chefs from certificate to Masters Level.

My areas of interest are: Experimental cooking, Culinary Nutrition, Applied Culinary Science, Food Product Development, Health and Wellness for Chefs.

I am passionate about chef education and making a difference that brings benefit to the chef and to the industry! Always learning!

Clement Pavie

Clement Pavie

Executive Head Development Chef
| Musgrave Marketplace

Classically French Michelin Star trained Chef. Expert in culinary innovation and channel development for the foodservice sector.

My passion for food is what drives me, keeping up to dates with trends and cooking technique, constantly working with chefs to learn and share innovative recipes, ideas and knowledge.

Find Clement on:

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Darina Brennan

Darina Brennan

Group Executive Chef
| Dalata Hotel Group

I have been an Executive Chef for over 20 years now.

I've worked with Dalata for the last five years and before that I was with Fire restaurant and venue at the Mansion House.

I am driven, passionate and creative. My main speciality is in training and developing teams.

At the moment I am working with 43 Head Chefs.

Derek Reilly

Derek Reilly Culinary Director | Aramark Ireland | Aramark Northern Europe

I am almost 30 years working in the hospitality industry and remain as enthusiastic, passionate & inspired as I was the very first time I stepped into a professional kitchen, my hunger for Culinary knowledge, food innovation, craft development & training is what drives my obsession with developing & nurturing Culinary talent within our industry.

I spent my early career being classically French trained in various fine dining award winning restaurants, Hotels and Resorts. I have been honoured to have received many National & International accolades and awards however I’m never one to sit on my laurels – I continue to strive for perfection and Culinary Excellence !!

As Culinary Director at Aramark Ireland I head-up an exceptionally skilled and innovative Culinary Team responsible for all food sectors across the Aramark Ireland business.

Maurice McGeehan

Maurice McGeehan

Executive Chef
| Airbnb EMEA

Currently, the Executive Chef for Airbnb EMEA, I graduated from Killybegs Tourism College in 1998 with a BSc Degree in International Culinary Arts. I am currently doing a Masters in Applied Culinary Nutrition. I am also Slow Food Boyne Valley Community Manager and Ronald McDonald House Charities Ambassador.
I run a health-based seasonal focused food programme, supporting and celebrating our local growers and producers that are within our own shores. While having a no waste strategy where every bi-product has its use in our kitchens.

I believe in innovation while keeping old techniques alive so that our new generation of chefs are equipped with the tools they need with fermentation, smoking, curing, butchery, cheese making, pickling, enabling the team to produce authentic dishes made from scratch, from raw untouched ingredients for our international menus using Irish produce.

“I believe that the power of change is in our hands and change can happen now, we have too many people kicking the can down the road in our industry and government!”

Find Maurice on:

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Alan McCabe

Culinary arts lecturer and Course Director for BA in Culinary Arts | Dundalk Institute of Technology

Before entering the teaching profession, I worked as a chef across restaurants and hotels in Ireland, the UK, America and Australia. My career to date has given me the opportunity to travel, something I am very passionate about.

I enjoy motivating our students to think outside the box and set their aspirations high. Having competed in culinary competitions in my college days, I now enjoy helping students compete both nationally and internationally and am the current World Skills Ireland Culinary Expert and Ireland Skills Chief Examiner.

I am excited about being involved with the Chef Network advisory council as its an opportunity to help drive the great opportunities that are available in culinary arts as a career. I am keen to help the next generation of chefs in Ireland and help create an industry that is progressive, exciting and respectful.

Find Alan on:


Niall Hill

Niall Hill

Food Consultant
| Niall Hill Foods

With over 30 years’ experience, both national and international I am best known for my work as head of food at the award-winning food company The Butler’s Pantry.

Over the last 16 years, I have won numerous awards including the great taste awards, small business award and Blas na hEireann.

I have been a regular contributor to the food and wine magazine, TV3 and is a guest chef for Miele and Cooks Academy.

In March 2018, I started up my own food consultancy company with Glanbia, Itsa Group, Miele, Maria Reidy Events and Failte Ireland among some of my clients. I am currently studying a masters in applied culinary nutrition.

Chris McMenamin

Executive Head Chef |  Harvey's Point

I have been working at Harvey’s Point since 2001 working my way up the ranks starting as a Kitchen Porter. I moved to the kitchen working as a commis chef spending time learning all the different sections. Following my leaving cert, I completed my studies at the Tourism College Killybegs, I then went to Australia on a 3-month placement sponsored by Harvey’s Point to see new cuisines and develop new skills.

On my return I took over the vast banqueting kitchens. This is where I developed my leadership skills working alongside then proprietor Marc Gysling. In 2012 I took on the role as head chef in a newly opened restaurant in Donegal Town. Here I learned how to take full control of a kitchen in every aspect. In 2014 I returned to Harvey’s Point to take the executive chef position.

My new role is as one half of executive chef team, Chris Mc Menamin & Colin Mc Kee at Biddy’s O Barnes in Donegal. We are known as C & C. We are striving to make Biddy’s one of the top gastro pubs in Ireland. Our mission is to have a vibrant happy team in both kitchen and Front of House and achieve ultimate customer satisfaction.

Mark Winter

Executive Sous Chef |  Lough Erne Resort

I have worked in kitchens now for the last 13 years from the age of 14. I have always been passionate growing up when it comes to food, my mother was a keen chef and also my grandmother who loved to bake and this is what gave me my inspiration to follow and pursue a career within kitchens.

I started in Lough Erne Resort in 2016 under the guidance of Noel McMeel & Stephen Holland and gradually worked my way through the ranks to Executive Sous Chef in 2021. Leading a team of 28 chefs alongside great people everyday.

My philosophy is really quite simple, Local, Seasonal & Sustainable produce on the island of Ireland cooked with great respect and skill is what makes our job so much easier.

Find Mark on:

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