Céad míle fáilte, a hundred, thousand welcomes, represents Ireland’s ancient reputation for hospitality and an island rich in culinary produce, but this culture needs sustained nurturing. The Young Chef Young Waiter – Island of Ireland awards promote this hospitality and food culture as a career of choice, a profession and a vocation to a new generation. This inaugural Irish competition is open to all young professional chefs and waiters under 26 years of age, from any background, working in the restaurant sector on the island of Ireland. Entries are also encouraged from those whose careers have been interrupted by Covid-19 restrictions.

This is the inaugural Young Chef Young Waiter Ireland competition and the unique process means entrants will engage with Ireland’s premier industry experts and along the way gain key skills, as well as make new friends in Ireland’s renowned food family.



Our expert judges are well known advocates for new talent as well as staunch supporters of our food culture. Led by Richard Corrigan, with Michelin starred chefs Ross Lewis; Derry Clarke; Jordan Bailey; JP McMahon and Michael Tweedie; chef-proprietor Anna Haugh of Myrtle London; Sunil Ghai, Executive Chef Pickle, Dublin and Michelle Darmody, The Irish Examiner.


Our waiter and hospitality expert judges include General Manager of The Merrion Hotel, Peter MacCann; Majken Bech-Bailey front of house manager at Michelin starred Aimsir; Elaine Murphy Managing Director Woollen Mills Group; Peter White, General Manager of Ballyfin House; Aoife Carrigy, the outgoing Chair of the Irish Food Writers’ Guild. Peter Loughnane the Group Sales and Marketing Director, The Trigon Hotel Group; Master of Wine Alan Crowley; and Raymond Blake, one of Ireland’s leading wine writers

This inaugural Young Chef Young Waiter Ireland competition flows from a 41 year heritage created by the UK Hospitality sector. Established in 1979, the competition was relaunched in 2019 by The Nth Degree Global in partnership with UKHospitality and the UK Restaurant Association. This year also sees the inaugural Chinese and South East Asian competition joining Ireland in a celebration of culinary expertise and hospitality excellence.

Being part of the Young Chef Young Waiter of the Year Ireland is a once in a lifetime experience. This is a chance to test your proficiency, gain new skills and progress your career with Ireland’s leading experts as your guide. Not forgetting of course, the many new relationships forged in the heat of competition.

The aim of Young Chef Young Waiter Ireland competition is simple: to uncover the very best young talent in our industry. Devised by respected professionals, the competition has a modern approach focusing on tasks and criteria that are challenging and informative as well as fun.

The competition showcases all aspects of hospitality: inspiring, empowering and inclusive, we celebrate the capabilities and diversity of our amazing industry.

You are the leaders of the future. It’s your incredible expertise that Young Chef Young Waiter Ireland commends.

Entries are now closed for 2022
Further details RobertLee@Mondrian.ie

Judges - IRELAND

Chef Judges


Richard Corrigan

Richard Corrigan’s reputation and fame straddles the Irish Sea: he is undoubtedly the most recognisable Irish chef across both Britain and Ireland. He has opened numerous read more restaurants; gained Michelin stars; he has cooked for Barack Obama and Queen Elizabeth II; he’s the author of two recipe books; and he regularly makes appearances on radio and television. Notably, winning the Great British Menu three times, he has also been a regular judge on the popular BBC series. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, Daffodil Mulligan as well as Virginia Park Lodge in Co. Cavan, Ireland.

A farmer’s son, Richard began his teenage career in the kitchens and has cooked all his life. He is a vehement supporter of Irish and British produce as well as small independent suppliers. Richard’s chefs only use wild game, wild sustainable fish, and produce such as butter, cheese and charcuterie are primarily sourced from family-run, independent businesses in Ireland and Britain. Bread is made in the restaurant's bakeries and salmon is smoked on Bentley’s Oyster Bar & Grill rooftop. In short, everything, where possible, is made from scratch in-house. Richard is well known for his generous hospitality and celebrating seasonal events such as St Patrick’s Day, Game Season and The Return of the Oyster Natives in September. Since Virginia Park Lodge’s acquisition in 2014, Richard has devoted much of his time to restoring the Co Cavan estate back to its former glory, growing seasonal produce for his restaurants and making the 100-acre property as self-sufficient as possible. Almost everything is recycled on site including the food and even the glass.

Richard was awarded his first Michelin star as head chef of Stephen Bull in Fulham, London,
in 1994. After opening Lindsay House in Soho, London, he scooped a Michelin star there in 1997. A long list of accolades and awards followed right up to the present day. Twitter

Ross Lewis

Ross Lewis is from Bishopstown in Co. Cork, he studied Dairy Science in University College Cork, though the idea of cooking for a living came to him only while working on a student visa in the United States, after that came a move to London. read more He worked at restaurant Odin’s, owned by Peter Langan. Next came a position as junior manager at Dolphin Brasserie and, later, as chef at Le Chat Botté Restaurant at the Beau Rivage Hotel in Geneva, Switzerland.

Ross, then 24, returned to Ireland in 1990 as Head Chef at the legendary Old Dublin restaurant. In 1993 he took the opportunity, with Martin Corbett, of setting up Chapter One in the space below the Irish Writers’ Museum – formerly the home of John Jameson, the whiskey maker – on Parnell Square, in what was then a rather gritty part of central Dublin. Thanks to a relentless focus on customer care and a commitment to creating dishes that reflect the best of Irish food and producers, it has enjoyed a loyal following ever since.

El Bullí, Ferran Adrià’s iconic restaurant in Spain, further inspired him to refine his cooking. As well as holding a Michelin star since 2007, Chapter One has won countless awards including the Restaurant Association of Ireland’s award for Best Restaurant in Ireland eight times, the most recent being for 2017.

Ross has been a member of Eurotoques since 1992 and served three years as Commissioner General. He has been a member of the Taste Council of Ireland since its inception October 2003. In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books), edited by Ross Golden-Bannon.

It is Ross’ quest to reflect Ireland’s landscape, craftspeople and artists in everything he does at Chapter One, not just in the food, but in the art, design and crafts he commissions, including the ongoing Project Art, showcasing work by young Irish artists. He is also a firm supporter of the Food on the Edge conference, which since 2015 has been bringing together leading chefs and food producers from all over the world to explore the future of food.

Chapter One has won many awards and accolades, as has its chef-proprietor, including the Mike Butt lifetime achievement award in 2018, a leadership award from Chef Network Ireland in 2019 and, also in 2019, an Alumni Achievement Award from University College Cork. Twitter

Derry Clarke

Dublin born Derry Clarke trained in the classical French tradition in the Man Friday in Kinsale. He came home to Dublin to continue his training under the direction of John Howard in the renowned Le Coq Hardi for four years. read more He then spent 8 years as Head Chef in le Bon Appetit Restaurant but his aspirations were always to open a place of his own.

Derry and Sallyanne married in 1987 and opened l’Ecrivain Restaurant in July 1989. They have had several transformations and now l’Ecrivain stands on the site of two old Georgian Coach Houses in its own charming courtyard. Derry was awarded a Michelin star in 2003 and held it for every consecutive year since then.

The late A.A. Gill gave a rare rave review of L'Ecrivain. He noted that Derry's Wicklow venison was among “the best deer I've ever tasted”, going on to describe L'Ecrivain as "a very decent, hospitable, friendly, stay-a-while hybrid restaurant".

His recipes are published widely including the Irish Independent and the Evening Herald. He has written two successful cook books, Not Just Another Cookbook and Keeping it Simple. His cooking confirms his commitment to the very best local, fresh produce cooked with flair and imagination. Twitter

Jordan Bailey

Previously a key member of the team in Restaurant Sat Bains, Jordan Bailey opened Aimsir, his first restaurant as head chef, after a stellar career in the UK (Rosewarne Manor in Hayle, read more The Elephant in Torquay) and Scandinavia, gaining and holding three Michelin stars in Maaemo, the renowned Norwegian restaurant of chef Esben Holmboe Bang in Oslo. The restaurant opened in May 2019 and went straight to two Michelin stars. This an extraordinary achievement, something that has never been done in Ireland before – Aimsir is the fastest ever restaurant to achieve a two-star rating in the history of the Michelin Guide Great Britain & Ireland.

Just over four short months after opening, husband and wife Jordan and Majken Bech Bailey and their young, multi award-winning team at Aimsir, were awarded two Michelin stars for their ground-breaking restaurant which opened in the stunning setting of Cliff at Lyons. The recognition copper-fastened an incredible first few months for Aimsir, where the food, service and entire team had already been universally fêted by the media, winning multiple hospitality awards.

Aimsir, which means weather in Irish, which celebrates “what can be grown and harvested, fished and foraged on the island of Ireland. As much as possible, everything served in Aimsir is grown or produced on the island of Ireland. An all-island restaurant, the best producers and growers from all over Ireland have been invited to be part of this new celebration of the most powerful, significant and influential force in this country – the weather.”

JP McMahon

JP McMahon was born in Dublin and moved Galway City in 1999. He is a restaurateur, chef and educator. He has three popular restaurants under the brand Eat Galway –, Cava Bodega, read more Eat Gastropub and Michelin starred Aniar Restaurant. As Culinary Director, JP manages all aspects of the food side of the business. He chefs, teaches and promotes the restaurants through traditional and social media outlets. He travels nationally and internationally giving demonstrations and lectures.

After working behind the scenes for many years JP and his partner Drigín opened Cava Restaurant, their first venture, in 2008. At the time Tom Doorley said they served ‘the best tapas in Ireland’. They then went on to take over the food aspect of Massimo bar on William Street through their gastropub offering of high quality, accessible food for all. In 2011 JP and his wife Drigín opened another restaurant next door to Cava, called Aniar, which means from the west in Irish. Aniar and its unique philosophy gained a Michelin star in 2012.

JP sits on the Food Council of EuroToques, he is a Food Ambassador for Fáilte Ireland and was invited by Fáilte Ireland to speak at Toronto Hospitality Symposium Terroir in 2013. JP is first Irish person to the represent Ireland with the esteemed Cook It Raw Foundation.

Awards won by JP and Drigín’s restaurants include 2012 & 2013 Michelin stars, Best Restaurant in Ireland FOOD&WINE Magazine (2012), Best Ethnic Restaurant, Georgina Campbell Guide (2012); their Restaurant Association of Ireland awards include Best Emerging Irish Cuisine (2013); Best Restaurant in Connacht (2012); Best Gastropub in Connaught (2013); as well as Best Cookery School from Good Food Ireland (2013).

Michael Tweedie

Originally from Devon in England, Michael Tweedie has spent his career working in some of Ireland and England's best restaurants. He joined Adare Manor in June of 2017 to oversee read more the creation of the new fine-dining menus for The Oak Room which was then awarded its first Michelin star in 2019. Michael honed his skills as head chef at the five star Ballyfin Demesne country house hotel in Co. Laois, where the restaurant won two AA Rosettes within eight weeks of opening. Previously, Michael rose through the ranks at several luxury hotel restaurants in England, including the two-Michelin starred Gidleigh Park Hotel in Devon under Michael Caines and the Michelin starred Lucknam Park Hotel in Bath under Hwyel Jones.

When Michael joined the team at Adare Manor in 2017, the resort was just re-opening after a 21-month long refurbishment. Since then he has been making waves as head chef at The Oak Room, Adare Manor's award-winning fine dining destination. Having won a slew of awards over the past four years, The Oak Room, which is known for its decadent dishes and gorgeous surroundings, has fully cemented itself as a fine-dining destination in the West. Michael recently introduced a new menu to the restaurant, which he hopes will help the guests to better understand his food style. Instagram

Anna Haugh

Anna Haugh hails from Tallaght in Dublin and has been cooking professionally for almost 20 years. She is the chef-proprietor of Myrtle Restaurant located in Chelsea, London, and has named the restaurant after the doyenne of Irish food, read more Myrtle Allen.

She began her culinary career in the Michelin starred l’Ecrivain with Derry Clarke, followed by the last 14 years in London working for celebrated chefs Philip Howard, Shane Osborne and Gordon Ramsay. Myrtle Restaurant is Anna’s first solo venture where she puts a strong emphasis on staff potential and believes an empowered and engaged team leads to the best possible dining experience for customers. The menu is modern European with an Irish influence using the finest Irish produce in a sophisticated but relaxed dining atmosphere. Twitter

Sunil Ghai

Sunil Ghai is an internationally acclaimed master chef and the leading Indian chef in Ireland.

Having grown up in the prosperous city of Gwalior in Central India, he studied at the prestigious Gwalior Catering College graduating among its top chefs in 1996. Before even graduating, he was headhunted by the Oberoi Hotel Group, with whom he worked for five years learning all aspects and regions of Indian cuisine.
read more In Ireland, Sunil’s bold, contemporary style transformed the nation’s consciousness and love affair with Indian food. He won numerous awards as Head Chef of the Jaipur & Ananda Restaurant Group, including FOOD&WINE Magazine’s ‘Chef of the Year’ 2009, Restaurant Association of Ireland (RIA) ‘Best Chef in Ireland’ 2013, and the coveted Bridgestone Guide’s 100 Best Restaurants in Ireland.

In addition to helming Pickle, Sunil has also opened Tiffin, with his wife Leena – a neighbourhood deli and spice store – and Street, a casual suburban outpost that offers Sunil’s signature flare to eat-in or take-away.

In all his ventures, Sunil has remained committed to authenticity, integrity and seasonality in his food. Seasons and regions are reflected in his menus, which change to celebrate the particular qualities of non-indigenous ingredients and the traditional tastes and styles that best suit them.

From 2015 to 2018, Sunil served as a Commissioner of Euro-Toques in Ireland – the elite international chefs organisation dedicated to preserving the highest culinary standards and cultural authenticity, founded by Paul Bocuse and other world leading masters in 1986.

Sunil says: “My philosophy is inspired by the rich culinary traditions of all of India, marrying the traditional with ideas that are exciting and new. Many of my influences in the creation of my recipes come from my mother. She has a fantastic imagination when it comes to cooking and I have yet to taste food quite like it. In the kitchen, I found the answers to all my curiosities.”

Sunil’s home city of Gwalior was an ideal starting point for an aspiring chef. Known as the city of music, it boasts over 400 years of royal music patronage which also brought with it the best cuisine from every corner of the nation. "The wonderful thing about growing up in Gwalior was the eclectic influences all around you. It’s a melting pot of culinary delights from all over the many different regions of India,” says Sunil.

Awards for Pickle

Best World Cuisine, 2016, FOOD&WINE Magazine Awards
Best Ethnic Restaurant, 2017, Georgina Campbell Awards
Best Indian food in Ireland, 2016, Yes Chef Awards
McKenna’s Guides 100 Best in Ireland (formerly The Bridgestone Guide) Twitter

Michelle Darmody

Michelle Darmody is an entrepreneur and food journalist who founded the award winning bakeries The Cake Café and Slice. Both quickly became market leaders in all things read more cake as well as gaining a reputation for well sourced savoury dishes which placed small Irish food producers and local suppliers at the centre of quality driven menus.

She also established Our Table, the social enterprise supporting people living in Direct Provision, with Ellie Kisyombe, a food project aiming to highlight how asylum seekers in Ireland are not allowed to cook for themselves, thus losing a vital link with their culture.

Michelle is currently undertaking a research project exploring food literacy in Ireland. She has extensive experience of project management having completed major projects in IMMA, with the Arthur Guinness Foundation, and various other cultural institutions. Michelle is also a weekly columnist for The Irish Examiner as well as a regular commentator on food, culture and travel for a variety of Irish print and broadcast media. She is the treasurer of the Irish Food Writers’ Guild; author of The Cake Café Bake Book; and is regularly asked to speak on food issues by the Irish media. www.michelledarmody.com

Robert Lee Mulcahy

Robert is the Chair of Young Chef Young Waiter (YCYW Ireland & Monaco) and divides his time between Dublin and the South of France. read more His ventures have spread across a number of sectors from technology and food to education and art history, having studied at the Sotheby’s Institute of Art, London.
He served as President of the European Catering Association, which included development and operations for inter-college culinary competitions and Awards.

Robert’s Masters in Business Administration has been put to good use in his pro bono work for VSO Ireland (Voluntary Services Overseas). As chair of the VSO Champions’ Board,
he developed and managed vital fundraising initiatives, to support their work in 36 countries across the globe. His remaining time is spent as a non-executive director and adviser to private clients. Twitter



Peter MacCann

General Manager of the Merrion Hotel Peter MacCann heads the 5 star luxury hotel as it welcomes clientele accustomed to the most exacting of service. The Merrion occupies some of the finest, most beautifully read more restored, and best-located Georgian buildings in Dublin city centre. The gracious public rooms with crackling peat fires and iconic Irish art epitomise the relaxed elegance for which The Merrion is known and which Peter has flawlessly maintained over many years. Twitter


Elaine Murphy is a leading figure and entrepreneur in the hospitality sector heading up a group of iconic restaurants in Dublin. The Winding Stair, The Legal Eagle, The Woollen Mills, The Washerwoman and The Yarn, read more although all unique in themselves they also do their part in preserving Dublin traditions and native suppliers. Renowned as a good-employer her devotion to quality is expressed through staff who are as committed as she is to high service standards and a deep knowledge of their menus. www.winding-stair.com

Peter White

General Manager Ballyfin

Peter White became General Manager of Ballyfin Demesne in 2021, bringing with him 30 years of experience in luxury hospitality management. read more White’s career began in his homeland of Australia holding management positions at various boutique hotels across the country until his career path brought him to North America as Guest Services Manager at Rimrock Resort in Banff, Canada, then a member of Leading Hotels of the World.

As a sought-after hotelier, White moved to Great Britain to manage the Front Office for London’s Pelham Hotel. Not long after White moved to the Lucknam Park Hotel, a 5-star country house hotel near Bath, where he would spend the next 11 years moving up the latter to become Resident Manager.

An avid traveller and outdoor enthusiast, White was ready for a new challenge and headed back down under to New Zealand to become General Manager of Treetops Lodge & Estate and eventually to help develop, open, and run The Marlborough Lodge.

Prior to joining Ballyfin, White was Resort Manager of Kamalaya in Koh Samui, Thailand, one of the world’s leading holistic wellness retreats.
Now a dual citizen of Australia and Great Britain, Peter White was born in Australia and attended the College of Tourism & Hospitality in Brisbane, and later became recipient of the Master Innholder scholarship at Cranfield University School of Management.

When not working, White loves to travel. When asked where, White replies, “I don't care where. I believe you are able to find beauty everywhere you go if you look for it.” Twitter

Aoife Carrigy

Aoife Carrigy is a highly respected freelance journalist and editor and an active member and former Chairperson of the Irish Food Writers’ Guild. She is currently conducting postgraduate research at the National Centre for read more Franco-Irish Studies in Technological University Dublin focussing on Cultural Representations of the Irish Pub.

Building on many years of front-of-house experience in hospitality to develop her specialisation in food, drink and travel writing, editing and consultancy, Aoife has maintained a strong profile within the Irish food, beverage and hospitality industries. She has reviewed restaurants since 2002, currently as an assessor for Georgina Campbell's Ireland Guide, and is a judge for various industry awards.

She is a regular contributor to numerous newspapers and magazines, including The Irish Independent, where she is wine columnist for Weekend Magazine; The Guardian; The Irish Times; CARA Magazine; The Sunday Business Post; FOOD&WINE Magazine; and Image Interiors & Living, where she is currently Wine & Drinks Editor. Twitter


Peter Loughnane has recently been appointed to Group Sales and Marketing Director at The Trigon Hotel Group, that includes The Metropole, Cork International and the Cork Airport Hotel. read more Allen. Having grown up in the County Arms Hotel in Birr, Peter previously worked for Hyatt & Jumeirah in London and was General Manager at Cork Airport Hotel. The core food and service principles at Ballymaloe House was the spark that lit the artisan food renaissance in Ireland and helped secure its global reputation. (Myrtle Allen was the co-founder of Euro-Toque with Paul Bocuse). Twitter


Raymond Blake is one of Ireland’s leading wine writers. He is a former schoolmaster and for a number of years he juggled the contrasting challenges of teaching by day and writing by night before going freelance in 2000. read more He was Wine Editor of FOOD&WINE Magazine from its launch in 1997 until it went online in 2019. Raymond is the author of two critically acclaimed books, the first, Breakfast in Burgundy – A Hungry Irishman in the Belly of France was published in New York in 2014. His second book, Côte d’Or – The Wines and Winemakers of the Heart of Burgundy was published by Oxford in 2017 and short-listed for the Louis Roederer International Wine Writers’ Awards, 2018.

He writes as a consumer for fellow consumers and, as an independent voice, his judgement and opinions are widely respected. As such his travels take him to most of the far-flung corners of the wine world, though his spiritual home is Burgundy, where he and his wife realised a long-time ambition by buying a house a few years ago. He writes for numerous other publications and is a member of the Circle of Wine Writers. In 2006 he was inducted as a Chevalier du Tastevin in Burgundy. Twitter


After graduating in Food Science from Queen's University, Belfast, Alan joined Scottish & Newcastle Breweries as Wine Chemist to set up and run their new laboratory and quality control systems within their wine division, read more Waverley Vintners. In 1984 he was promoted to Assistant Wine Buyer. He joined Harvey's of Bristol as their Wine Buyer in 1986 followed by a posting with Reine Pedauque as Export Manager for the US, Canada and British Isles.

In 1993 Alan was awarded Master of Wine so becoming the first Irish Master of Wine and currently one of only 393 people in the world holding this prestigious qualification. That same year he joined African and Eastern based in Bahrain where he led the development of their wine sales to all the International hotels and prestige restaurants throughout the Gulf.

Moving back to Ireland in 1996, he joined the major Irish wine Importers Edward Dillon & Co as Business Development Director, expanding their wine portfolio and building business throughout the Irish On Trade. Alan left Edward Dillon in 2008 and spent five years setting up and running Cellar Master, Ireland’s first wine warehouse. Building on his extensive international experience and wine expertise, Alan now acts as a consultant to wine producers looking to enter the Irish market as well as to restaurants and retail outlets wishing to develop their wine selections. He also acts as an adviser to clients assisting them in collating and also disposing of their extensive wine collections.

Majken Bech Bailey

Aimsir restaurant manager Majken Bech Bailey designed and implemented a service ethos at Aimsir inspired by her own experience working in Oslo restaurants Bon Lio, ORO and Maaemo, where she also worked with husband Jordan, read more and in Henne Kirkeby Kro in Denmark. Her instinctive sense of a professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service.

The restaurant opened in May 2019 and went straight to two Michelin stars. This an extraordinary achievement, something that has never been done in Ireland before – Aimsir is the fastest ever restaurant to achieve a two-star rating in the history of the Michelin Guide Great Britain & Ireland.

Just over four short months after opening, husband and wife Jordan and Majken Bech Bailey and their young, multi award-winning team at Aimsir, were awarded two Michelin stars for their ground-breaking restaurant which opened in the stunning setting of Cliff at Lyons. The recognition copper-fastened an incredible first few months for Aimsir, where the food, service and entire team had already been universally fêted by the media, winning multiple hospitality awards.

Aimsir, which means weather in Irish, which celebrates “what can be grown and harvested, fished and foraged on the island of Ireland. As much as possible, everything served in Aimsir is grown or produced on the island of Ireland. An all-island restaurant, the best producers and growers from all over Ireland have been invited to be part of this new celebration of the most powerful, significant and influential force in this country – the weather.” Twitter

Ross Golden-Bannon

Ross Golden-Bannon was educated in Britain and France, a graduate in politics, economics and French he worked in the House of Commons for Nick Ainger, read more the Parliamentary Secretary to the Secretary of State for Wales. He returned to Dublin in 2000 to pursue a career in the private sector. He was a board member and fundraiser for The Dublin Rape Crisis Centre and One Family. He was a board member of Marriage Equality Ireland for some 10 years and part of the team which helped deliver a victory for the Yes side in the Referendum on Marriage Equality.

He has been involved in the food industry for over twenty years as restaurant critic for The Sunday Business Post from 2001 to 2014; editor of FOOD&WINE Magazine from 2008 to 2013; and Irish Country Magazine from 2017 to 2019. He is a member of The Irish Food Writers' Guild since 2008 and rapporteur of the Guild’s policy paper The Health of the Nation.

Jess Murphy

New Zealand-born chef Jess Murphy has lived in Ireland since 2003 and has been based in Galway since 2005, where she opened her award-winning restaurant Kai in 2011 with her Irish-born husband, Dave Murphy. read more Born and raised in Wairoa on New Zealand’s North Island, Jess washed dishes and worked in bars after school to put herself through catering college, then moved to Australia where she met her husband Dave Murphy. Together they moved to the UK, then to Ireland, where Jess spent a year working with Michelin starred chef Kevin Thornton in his eponymous Dublin restaurant. She finally made her way to the West and Galway in 2005.

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