My name is Ulrich Hoeche.
I am a culinary arts lecturer at the Galway International Hotel School at the Atlantic Technological University (ATU) in Galway City, Ireland. This position not only gives me the opportunity to pass on my knowledge, but it also allows me to inspire future chefs and ignite their passion for the culinary craft, an area full of creativity and one of the very few professions which allows you to use all your senses.
Realising how Important it is to keep up to date with the industry as a lecturer, I have recently undertaken culinary stages at establishments such as the Ice House in Ballina Co. Mayo; Moy House in Lahinch, Co. Clare; Lough Inagh Lodge, Recess, Connemara, Co. Galway and Restaurant Chapter One in Dublin.
I also have a keen interest in research, which allowed me to represent the University at a number of National and International Conferences over the last few years.
Prior to joining ATU I have spent 25 years as a professional chef in Germany, Switzerland, Austria and Ireland and it was in 2008 that I decided to return to education. I graduated after three years from GMIT (now ATU) with a BA in Culinary Arts achieving the prestigious Student of the Year Award in 2011. I then continued my studies by joining DIT for an MSc in Culinary Innovation and Food Product Development which I successfully completed with a First Class Honours in 2013.
I am an associate of Euro-toques Ireland, a member of the advisory council for Chef Network and actively involved with Slow Food Galway.
I also have a very keen interest in nature, foraging, and preserving the seasons, which I use to get culinary students interested in nature and wild foods.