Meet The Chefs

I grew up in a family where food was what bonded us together, meals were important and I watched my nanny and mother put a lot of love into the meals that they prepared for us. I would sit at my nanny’s kitchen table and watch her cook; it was like watching someone brew a pot of love. I remember how happy she looked when we said how nice it was. Fresh local food was always important, new season potatoes were the star of the show, plainly cooked with real butter and salt just on a side plate for us to appreciate how great they were when in season. In season Ailsa Craig tomatoes just taste like grapes! My great-grandfather owned a fruit and veg shop, so fresh in-season produce was always treated with respect. I learned how to cook from a young age because of the inspiration of the people around me and how I wanted to reciprocate that love. My journey led me to Hasting through Adrian McDaid, one of the first chefs who gave me a chance in hospitality. I worked with him in La Mon and followed him to the Europa. I loved the family feeling of working for Hastings, and I was fascinated by Europa’s rooftop herb garden. Years later, my journey came back to Hastings, this time the Culloden Hotel, after a while working for Beannchor, to follow Mark Begley. A chef who has inspired me throughout my career for his passion and dedication to the Hospitality industry, I not only regard him as a mentor but as a friend that I can rely on for support.

That same feeling I got sitting at my nanny’s kitchen table. When they come to the restaurant, I hope they get that every dish is cooked with love and each ingredient is prepared with the same respect my nanny did years ago. The atmosphere at the Cultra is cosy and inviting and the aim is that guests can have a home away from home to dine in comfort and relaxation.

I am very interested in mental health issues in hospitality, so much so that I went back to school to train to be a counsellor. I proud to say that after four years I qualified last September. My goal was to be able to help my colleagues as much as possible and myself to deal with the stress and pressure that inevitably comes with the job. Hastings is very committed to this cause as well and has provided mental health first aid training and a Wellbeing committee that I am a member of that meets to discuss how we can improve the working environment of the employees. I think this is an incredible mission and one that I enjoy being a part of.

Food is my whole world and has been for 25 years, it’s how I express my personality and creativity. I enjoy preparing simple food kept just the way it is to experience its freshness. Food is memories and nostalgic dishes cooked with a modern twist is my passion, I hope that when a guest eats a plate of my food, they get a reminder of some of their own memories.

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.

I’ve always loved cooking from a very young age; I would help my grandmother in the kitchen, preparing the family dinners. I would often have done the BBQ for our family of 7 people. In California, you would BBQ all year round and at least ¾ times a month. When I moved to Northern Ireland in 2000, I took a job at the Culloden, 3 days after I arrived here and except for a few odd years, I have been with Hastings ever since.

My goal is for the guests to have a “wow” moment when the food is set down in front of them. Nothing makes me happier in my work than a customer who can’t wait to tell their friends how much they enjoyed their meal. It’s that happy smile when you know you’re about to eat something delicious. That’s my goal.

Hastings has become my extended family; I suppose the best thing about working for them over these years are the personal relationships I’ve formed with so many people. Being a chef for so many years hasn’t afforded me a great opportunity to meet a lot of people outside of the work environment. I often make the joke that 90% of the phone numbers in my phone are Hastings-related.

I want guests to know how much of myself I put into this job, how much of my personality is in the food on the plate. How happy I am when they are happy, and how disappointed I feel when I don’t meet their expectations. My approach to food is if you put good ingredients, good effort, and your heart into the food, only good can come out of that.

I joined the Hastings Group back in November 1996, starting off my career as a commis chef at the Europa Hotel. From there I gained invaluable experience and skills over the years, progressing steadily within the hotel. I was eventually promoted to Head Chef of the Causerie Restaurant, and then in 2014 I was offered an exciting opportunity to become Executive Head Chef at the recently renovated Hastings Ballygally Castle Hotel.

At Ballygally Castle, I manage a very busy kitchen catering for tourists, wedding receptions, and banquets, offering specialised menus that really reflect the unique character of the hotel. I love creating memorable dining experiences, from themed Game of Thrones Afternoon Teas to full Banquet Dinners that really bring the castle setting to life.

The variety and the scale of what we do is something I truly enjoy. Over the years I’ve had the privilege of cooking for some incredible people – including Hillary Clinton, Katy Perry, and Bruno Mars – and I even catered for the MTV Music Awards After Party and the cast of Game of Thrones. Hastings Hotels has given me opportunities I could never have imagined when I started out as a commis chef.

I want guests to know that every menu I create is crafted with care and real attention to the experience we’re delivering. From an intimate afternoon tea or a grand banquet, I put the same passion into every dish, and when you’re cooking in a place as special as Ballygally Castle, that’s not hard to do.

I started as a kitchen porter at the Culloden when I was 14, often helping the chefs by peeling vegetables, making sandwiches, and plating up for weddings. I loved the experience and quickly realised it was the career I wanted to pursue. I applied for a modern apprenticeship and spent three years here completing my NVQs.

I want our guests to enjoy a memorable yet unfussy experience. Perhaps it’s selfish, but I cook the way I like to eat – service that’s attentive but never overbearing, food that speaks for itself, and an atmosphere that feels relaxed rather than formal. Across the Estate, I believe we deliver exactly that: whether it’s fine dining in Vespers, casual snacks in the bar, or a burger and a pint in the Cultra Inn. The same approach extends to our weddings and events, it’s all about serving the best food for any venue or occasion.

The people – and our team – make all the difference. You’re only ever as good as the people around you. In this industry, the long hours and late nights are part of the job, but having great people beside you makes those days so much easier. I like to think I don’t have an ego, and that I’m a people person. Everyone comes in to do a job, and as their leader, I believe it’s my responsibility to make their working life a little easier.
When it comes to food, I keep it simple and focus on flavour. I love taking humble ingredients or old classics and elevating them, reinventing them, and bringing them to new levels. But it’s never about taking the easy route. I always remind my team: you won’t be remembered for making life easy for yourself.

From childhood, I’ve always had a passion for food. I grew up cooking with my dad, who loved experimenting in the kitchen, and that’s where I first found my spark. My very first job was in a hotel, and I immediately fell in love with the buzz of hospitality. I was fascinated by how every department played a part in making the guest experience special. That curiosity and drive have carried me through my career, and today I feel very proud to bring that passion to Hastings Hotels.

Hastings Hotels has such a family feel. Everyone here supports each other and shares the same goal of delivering excellence, whether that’s in the kitchen, front of house, or behind the scenes. That “all for one” spirit, from the top down, really makes Hastings stand apart.

For me, food is about memory and connection. I want our guests to enjoy dishes that are fresh, vibrant, and full of flavour, but also rooted in the best of local produce. Derry and the surrounding area is such a rich foodie destination, and I want every plate to celebrate that sense of place. I want them to taste the story of our region and understand why Derry has grown into such an exciting food destination. I love what I do, and I hope that passion shines through in every menu I create.

What inspired me to become a chef was my uncle, who, funnily enough, also worked at the Europa many years ago. I always knew how hard he worked, and anytime we saw him, I could just see how much being a chef meant to him, and I just had this deep urge to understand why. From there, I was just fascinated by anything food and kitchens, and the rest is history, really.

I aim to create a memorable experience for guests, one to remember, for them to leave fully satisfied and feeling that their choice in dining in the Europa was the correct choice.

What I enjoy most about working for Hastings is the almost family-like feel between the staff, from management right through to kitchen porters, the camaraderie, the feeling of being valued and made to feel as if you are part of why the success of things around you is happening, feeling like you’re not just a number.

My approach to food is just very simple, taking fresh quality ingredients and letting them speak for themselves, not overcomplicating things.

From a young age, I was fascinated by the way food could bring people together and create lasting memories. I grew up enjoying the creativity and precision involved in cooking, which inspired me to pursue a career as a chef. Over the years, I’ve worked in a variety of kitchens, each of which has helped me refine my skills, broaden my knowledge, and develop my own style.

What drew me to Hastings Hotels in particular was their reputation for excellence, innovation, and genuine hospitality. They are known not only for the quality of their food but also for creating unforgettable guest experiences. I saw this as an opportunity to contribute my passion and creativity in an environment that values high standards and continual growth. Joining Hastings Hotels feels like a natural next step in my journey, allowing me to showcase my skills while being part of a team that shares the same commitment to excellence.

As a chef, I aim to create an experience that feels both memorable and welcoming. I want each plate to spark joy and curiosity while remaining genuine and satisfying. Ultimately, I strive to create an atmosphere where guests feel at ease, inspired, and excited to return.

My approach to food is rooted in the spirit of Provence – simple, honest, and guided by the seasons. I believe the best meals come from the land around us – “what grows together, goes together”. For me, cooking is about letting these ingredients shine and creating a table that feels warm, generous, and timeless.