Alex received his culninary training in a number of prestigious 5* hotels and fine dining restaurants in his native France. In 2002, Alex moved to Rosscarbery to join the team at the Celtic Ross Hotel and discovered a love for local West Cork produce. Having worked in a number of well-known Cork hotels including 5* Hayfield Manor and Liss Ard Estate, in December 2022, Alex took on the more senior role as Group executive chef with the renowned Trigon group. Alex is always trying to create dishes that are both timely and enduring. Inspired by his travels and his French roots, Alex is constantly developing fresh concepts and evolving as a chef. Alex Petit cooking ethos: Locally sourced ingredients, supporting small producers, respect of the product, freshness and consistency.

Hugh trained in Cathal Brugha Street in Dublin and gained valuable experience in places like the Westbury, Slane Castle, Ballymascanlon Hotel and Jurys in Cork before leaving to work first in London and then Australia. He became Head Chef in the Sydney Opera House where he orchestrated the Lord Mayor of Sydney’s millennium New Years Eve party for 1200 VIP guests. Hugh returned to Ireland in 2003 and was Executive Chef in 3 leading Cork hotels, The Kinsale Hotel & Spa, Oriel House Hotel, Cork International Hotel & Blue Haven Hotel. He joined Cork’s Vienna Woods Hotel as Executive Head Chef in June 2022. When not at work, Hugh is involved in his local Scout group as a leader or walking his dog or on his Motorbike!

Cork International Hotel’s Executive Head Chef, Paul Ryan is a Mallow native with over 20 years of experience. Paul has worked across hotels, restaurants, and first-class airline catering, as well as in the beef sector in the Middle East and the Maldives. Sustainability is at the heart of his approach from sourcing local, seasonal ingredients to minimising waste. Paul’s passion for food is deeply rooted in family traditions with slow cooking and family-style, having always been his muse. His global experience spans the Middle East, Russia, and Chicago, and now he is working to enhance Cork International Hotel’s dining experience with innovative, sustainable menus. Dedicated to mentoring his team, Paul fosters a culture of learning, ensuring every meal leaves a lasting impression.

Nicolas Alegre, Executive Chef at Greenes Restaurant in Cork City, brings over two decades of global culinary expertise, having worked across Europe, Latin America, and New Zealand. Trained in International Gastronomy in Chile, his style fuses Thai, Mediterranean, Latin American, French, and Asian influences, with a focus on sustainability and fine dining. Since joining Greenes and Hotel Isaacs in 2022, Nicolas has revitalized the restaurant, introducing a contemporary menu that blends traditional Irish cuisine with international flair. Signature dishes include Beef and Beamish Stout Stew and Quigley’s Lamb Shank. By seamlessly blending international influences with locally inspired ingredients, he crafts dishes that tell the story of his dynamic food journey, creating unique, exciting, and unforgettable dining experiences.

Having used K O’Connell’s fish for over 20 years in the many kitchens, Kate has worked in establishments such as the former Fenns Quay restaurant in Cork. Kate has recently joined the team at K O’Connells as Head Chef in their new stall at the Food Hall in Dunnes Stores, Patrick street where the best and freshest of fish is cooked to order. Daily specials include Chowder, oysters and of course Fish and chips . K O’Connell’s are continuing their elevate their food offering with a new range in development and with Kay’s kitchen in the English market .

Pam began her culinary journey almost 30 years ago, cooking alongside her father in their family restaurant, a tradition that has been part of her life since childhood. A self-proclaimed simple cook with a deep passion for seasonal ingredients, she has spent the past 22 years honing her craft in Cork City. Her career has taken her from Jacques, on to Nash 19, where she built strong producer relationships, to managing a team of 27 chefs at Market Lane, and now serving as Head Chef at the Farmgate Café in the English Market for the past 6½ years. Collaboration is her greatest joy, and she is honored to be part of the lineup for the CBA dinner.