Chef Mike Hayes, grew up in the city of Limerick, in the South-West of Ireland. Growing up Mike quickly learned the importance of good wholesome food from a young age, and quickly showed a great flair for cooking, trialling his creations on family and friends. After studying professional cookery and training in some of the top kitchens in Ireland, Mike embarked on a culinary journey that brought him around the world, from London to Bangkok to Sydney to New York, adding to his repertoire both traditional and modern dishes from around the world. On his return to Ireland in 2006, Mike went on to run the kitchens of top class restaurant and hotels in the South of Ireland, where Mike now resides with his wife Collette and his young family.
Collette leads the polished front of house service team as well as helping to plan your event or dinner party with you from the beginning. She was born into a guesthouse and grew up surrounded in hospitality. From table and menu design she will liaise closely with the you and ensures every need is met.
Kenneth Maher is from Tralee County Kerry. From an early age inspired by his Grandmother Mary, Ken has always had an interest in pastry and baking. He trained at Tralee I.T. and Limerick Food Centre through cert. His extensive culinary experience is coming mostly from Cork and Kerry but Ken is also well-travelled having worked at Malmaison Hotel Group in Edinburgh as a Pastry Chef and as a Head Chef at Mister Wooby’s Restaurant in Hobart, Tasmania. While specialising in pastry but being a good all-rounder Ken has worked as a Pastry Chef, Sous Chef and Head Chef in fine dining restaurants throughout Cork and Kerry such as the Blue Haven Hotel and the Old Head Golf links in Kinsale.
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