I started my culinary journey at 16, studying at Newry Catering College and completing an Advanced Diploma in Culinary Arts. My hard work led me to work at Dublin’s Michelin-starred Peacock Alley, and returning to Northern Ireland, I continued refining my craft at acclaimed restaurants including The Yellow Door, Café Vaudeville, French Village, and Shu. When I saw the job at the Grand Central advertised, I just went for it. It was exciting, I knew it was something different. I used to go out for lunch with my parents on a Sunday and always thought I’d love to work in hotels. The business and the buzz really got to me.

My approach to cuisine emphasises local provenance, seasonality, and innovation, and that comes through in every culinary experience I create for guests. Across Hastings Hotels, we’ve been working hard to change the cliché around food in hotels. We’re a very food-driven group, passionate about working with handpicked local suppliers.
I’m deeply passionate about nurturing new talent and reshaping perceptions of culinary careers here in Northern Ireland. I co-developed an entry-level training programme for aspiring chefs alongside Hastings Hotels, emphasising innovation, creativity, and comprehensive kitchen experience. Seeing the next generation grow is hugely rewarding.

I want guests to know that being a chef is demanding and not for the faint-hearted, but it’s hugely rewarding and provides limitless opportunities. Northern Ireland has a rich heritage of cheffing talent, and everything I put on the plate reflects that pride in where we come from and what our local suppliers produce.