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

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.

Ulrich Hoeche

ULRICH HOECHE
Culinary Arts Lecturer | Galway Mayo Institute of Technology

Before working as a Culinary Arts Lecturer at the Galway Mayo Institute of Technology I was the Executive Head Chef at the Connemara Coast Hotel in Galway.

Prior to this, I have worked in a variety of establishments in Ireland, Germany, Austria and Switzerland.

I am a keen forager and passionate about culinary research and development

Find Ulrich on:
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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.

Gareth Carberry

GARETH CARBERRY
Group Assistant Chef | Dalata Hotel Group

My role is to support the chefs in implementing systems into their kitchen to make the kitchens more compliant with HACCP’s roles and regulations.

I work closely with the head chef of that property to train the kitchen staff on the different systems that are needed for recording the data. I will also cover the head chef position for any hotel that has the at position vacant.

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.

Danny Warrick

DANNY WARRICK
Student Chef in training | Galway Mayo Institute of technology

I have always been fortunate in my life to be surrounded by wholesome foods, whether it is in the form of a home cooked meal growing up or some of the passionate artisan producers at the markets I have frequented from a young age. After working many markets and KP jobs myself, I have now decided to take my journey to the next level and try to navigate my way through this industry from the ground up.

I hope my input to the Chef Network can give a small insight into the ground level of this ever-changing industry and help build a connection to my fellow trainee chefs, so that we may keep growing our food culture.