Having completed City & Guilds chef training in Waterford RTC back in the mid eighties, I served my time in some of Dublin’s superb restaurants - The Red Bank prop. Terry McCoy and The Grey Door, chef Paul Groves from whom I acquired appreciation for excellent cuisine.

My next five years were spent at ‘Boulestin Restaurant’ in Londons Covent Garden, opened back in 1911 by famous French Chef  Marcel Boulestin whose standards were maintained by Michelin Star Chef Kevin Kennedy. 

During this time I was privileged to study Sugarcraft and Cake Decorating professionally at the prestigious Westminster College, gaining distinctions to Advanced level. My other studies include inspirational chocolate courses in France and Switzerland and a spectrum of traditional arts and crafts that can be translated into sugar to stunning effect.

I worked as Pastry Chef in Anthony Worrall Thompson’ s  ‘Atrium’, Soho House and from there to Michelin Star rated ‘L’Escargot ’ in London’s Soho.

Taking a year off work to travel over South-East Asia, India and Nepal I returned to Dublin’s restaurant scene to work in Morel’s, Glasthule with Chef John Dunne and later Avenue/Courtyard in Donnybrook to name but two. I worked for quite some time in Bakeries as cake decorator where my sugar craft skills came to the fore.

I continued doing sugar craft courses and found myself happily making wedding/occasional cakes for friends and friends of friends in my spare time.

My home county Wexford is where I have now relocated and wish to bring the experience of top quality unique cakes with me.