Consulting
Systems that
hold up on a
Saturday night
I opened three restaurants in three years and built every kitchen system in them from scratch. Now I bring that to independent restaurants, pubs and groups that want a kitchen that runs properly, makes money and keeps its people.
- Kitchen and menu reviews: what's working, what's costing you
- Rotas, staffing and labour costs
- HACCP and kitchen operations systems
- Openings: from the first menu to the first full service
- Head chef development and kitchen leadership
Speaking & teaching
An optimistic
argument
I talk to restaurant groups, conferences, culinary schools and companies about what actually wears people down in kitchens, and why fixing it is a rota, staffing and costing job rather than a poster in the staff room. This is one of the best industries in the world to build a life in, and we've been remarkably bad at saying so.
- Kitchen leadership course for head chefs around Ireland, with Stone by Stone coaching
- Speaker, Food on the Edge
- Speaker, Taste of Dublin, with Lovin Dublin
- Speaker, Vhi Mental Health in the Workplace
- Judge, Euro-Toques Young Chef of the Year 2026
- Mentor to TU Dublin culinary students
