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 for Ireland
Gather & Gather

My passion is good food and developing new and exciting dishes and menus. Since training as a chef in DIT, I’ve worked both internationally and at home in Ireland, constantly developing my knowledge of good food and the restaurant and catering industry.

My current role as Culinary Director for Gather & Gather in Ireland has several dimensions. Key areas include menu design and
innovation during mobilisation periods, culinary development and training our many talented chefs at Gather & Gather. Continual improvement is the keystone of my approach which means keeping our chefs up to date with market trends, visiting new suppliers, farmers markets, new restaurants, and partnering with market leaders in the industry to ensure we are leading specialists in catering.

Find Mark on:

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Sinead Moore

Sinead Moore

Area Development Chef
| Sodexo Ireland

My career as a chef has provided me with the opportunity to travel and work across the island of 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 joined Sodexo three years ago as a Chef Manager in a private school in Dublin.  I then progressed to Craft Development Chef within the Independents Schools in Sodexo.  I have been in my current position as Area Development Chef for Corporate Services since May 2017.

As a development chef, I support our culinary teams at site level with their food offers, themed days, pop up restaurants and hospitality events.  Every day is different, and I love that!

Annette Sweeney

Annette Sweeney

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

I specialise 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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Stephen Holland

Stephen Holland

Executive Sous chef
| Lough Erne Resort

I am Currently the Executive Sous Chef at Lough Erne Resort. I previously work at Castle Leslie and have travelled extensity across America and Australasia.

I always strive to enhance our food providence philosophy at Lough Erne Resort, by using local and Artisan suppliers that will directly impact our local economy and boost our Food tourism landscape in Fermanagh, I am a fine believer in education and have completed a Hotel Management Degree to enhance my job efficiently.

Working with the Chef Network Advisory council I not only working with likeminded people but we are challenging the system to provide better platforms and charter new ideas for kitchens practices and for future chefs joining the fantastic world of Hospitality.

Find Stephen H. on:

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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.

Stephen Kehoe

Stephen Kehoe

Executive Chef
| Market Lane Group

I have been working in the restaurant business for 22 years.

I started picking crab meat in the now-closed Ship restaurant in Waterford and have progressed through the years holding almost every job in the industry up to the present, as owner of Elbow Lane restaurant.

Following college, and after working in a variety of restaurants, travelling extensively and reading every cookbook I could get my hands on, I am now the executive chef of the Market Lane group, a cluster of 4 restaurants and a brewery in Cork city. Creating good food for guests demanding only the best on their plates, with a strong emphasis on seasonal menus, local ingredients, staff development and wellbeing. I lead a kitchen team of 60 spread across 5 kitchens, all based in Cork city. This team serve 6000 meals per week.

Neil Mulholland

Neil Mulholland

Executive Chef
| Glenroyal Hotel

I've been a chef for 27 years. I have worked all over the world including Australia and Germany among others. I actually went to college in Germany as well as Athlone RTC.

I was 15 years in Peploes st Stephens green (for my sins)

I love being a chef and want to promote it to the younger generation.

Laura Dent

Laura Dent Headshot
| Aimsir

I've been a chef for the past 8+ years. My journey started with studying Culinary arts at Dundalk and Tallaght IT whilst working as a commis in a restaurant. The first couple of years in the industry gave me a real solid grounding and thick skin.

Whilst fulfilling my role as Sous Chef with Gather & Gather in LinkedIn EMEA, I learned so much more than just cooking. I learned the value of respect, actually listening to others and the importance of bringing a team together. Along with passion for great food, I've learnt that listening to others is key, not everything is black and white.

Being involved with chef network allows chefs from all backgrounds to bring up first hand experiences, discuss and share thoughts with the goal of making a great industry even better. I think that’s really great.

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. After completing my studies at the Tourism College Killybegs, I 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.

I now manage a team of 30 people with my leading sous chef Colin Mc Kee. Our philosophy is we believe we can teach anyone our way of cooking as long as an individual possesses 3 things. Manners, Want [to do the job] and Respect.

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.