I am a lecturer in Culinary Arts based at the Galway Campus of Atlantic Technological University (ATU), formerly GMIT. This role allows me not only to share my knowledge and experience but also to inspire the next generation of chefs, igniting their passion for a craft that is both creative and uniquely sensory.

Recognising the importance of staying connected with industry developments, I have undertaken culinary stages in renowned establishments such as the Ice House in Ballina, Co. Mayo; Moy House in Lahinch, Co. Clare; and Restaurant Chapter One in Dublin.
In an effort to diversify and broaden my skill set, I now work across multiple schools and departments, including the Galway International Hotel School, the Department of Culinary Arts, the School of Science, and the Department of Sport, Exercise and Nutrition.

A very recent development is my appointment as an academic developer with the Teaching and Learning Centre at ATU. Here, my work focuses on enhancing teaching, learning and assessment practices, supporting curriculum development, and promoting innovative pedagogies and academic integrity initiatives.

In addition to my lecturing and academic developer duties, I am actively engaged in research, which has led me to represent ATU at several national and international conferences in recent years.

Prior to joining ATU, I spent 25 years as a professional chef in Germany, Switzerland, Austria and Ireland. In 2008, I returned to education, completing a BA in Culinary Arts at GMIT, where I was honoured with the Student of the Year Award in 2011. I went on to earn an MSc in Culinary Innovation and Food Product Development from DIT, graduating with First Class Honours in 2013.

I am also an associate of Euro-Toques Ireland, a member of Chef Network Ireland, and actively involved with Slow Food Galway.