PHILIP HAS WORKED IN KITCHENS FOR OVER 20 YEARS AND HAS VARIOUS CULINARY SECTORS. HE BEGAN HIS TRAINING in Cathal Bruagh Street in Culinary Arts and finished in Athlone. He went on to work in and run the kitchens of several hotels of note across Ireland including the 4* Radisson Hotel in Athlone, The Johnstown Marriot Hotel and was the fine dining Restaurant Chef at the Shelbourne Hotel.
He spent time in Holland where he worked in busy kitchens, and was also executive Head Chef of a busy seafood Restaurant at Darling Harbour, Sydney, Australia.
He is passionate about food; especially fresh, organic ingredients and more so locally-sourced produce; he’s a huge advocate of using local suppliers in all of his menus and tries to do so wherever possible. Also a family man, he is happily married and has a two year old daughter whom he encourages to eat all sorts of culinary delights – including snails – which she likes!
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