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.

Chef Alexion Ramos career in culinary arts began over 26 years ago in Algarve, Portugal. After working in a few places in Algarve he emigrated to Switzerland where in worked in Hotels. At the beginning of 2008, he arrived in Ireland to work as a Sous chef in MED2 restaurant in Monaghan Town. In same year was hired to the opening of one of the kitchens in GOOGLE Ireland as Sous Chef. Before joining the team in Clayton Hotel Silver Springs, Alexion was the Executive Head Chef in Dundalk Stadium Racecourse, where over 7.5 years he catered for thousands in his 6 kitchens and feature in the ‘’Yes Chef Ireland’’ magazine. His passion is working with quality products and to satisfy the customers.

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!

South African Born Chef Rudi Liebenberg, new to Cork Culinary scene. Working at the Montenotte Hotel since February 2023, originally from Cape Town where he was the Executive Chef for over 13 years at the Belmond Mount Nelson Hotel, and previously The Saxon Hotel in Johannesburg. With a relaxed yet holistic approach to the dining experience and specifically the use of fresh and seasonal produce to ensure that the ingredients keep its natural flavour. Passionate about sustainability, Rudi is renowned for his conscious approach to cooking with a passion for combating waste in the kitchen. Previous accolades include: Gold medal in the Restaurant of Nations at the Olympics in Erfurt Germany, Sunday Times Chef of the year, EAT OUT LIFETIME ACHIEVEMENT AWARD

Tim embodies a culinary journey driven by passion and dedication. Hailing from Skibbereen, Tim’s early exposure to his parents’ work ethic in their retail store ignited his interest in food, leading him to pursue a culinary career. Starting as a kitchen porter at the Windmill Tavern, Tim honed his skills through a two-year culinary course at CIT in Cork. He further refined his craft at esteemed establishments like Man Fridays and Hayfield Manor, before venturing to Brooklodge in Wicklow and immersing himself in French culinary traditions. In France, Tim not only advanced professionally but also found love, meeting his wife Sabrina while working at Le Petit Nice. Upon returning to Ireland, he became Executive Chef at Brooklodge, championing Irish cuisine and locally sourced ingredients. Tim’s passion for culinary excellence led him back to France briefly before settling in Skibbereen with his family. At The Kingsley, his leadership and creativity shine as he continues to innovate dining experiences, solidifying his reputation as an exceptional Executive Chef.

With a wealth of culinary expertise spanning over 20 years, Chef Vasil is guiding the hotel’s dining offering to new creative heights. Vasil’s family originate from Albania, and he lived in both Greece and Italy before moving to Cork in 2005, where he became an executive chef in various restaurants in Cork city after studying culinary arts at Munster Technological university. Chef Vasil incorporates his passion for flavours and local produce into every meal, designing a culinary experience that is both creative and sustainable. As a part of The Imperial Hotel’s ongoing commitment to sustainability, Chef Vasil is carrying on the work of the #BecauseWeCare sustainability program, supporting local and organic produce and minimising food waste while delivering exceptional culinary experiences in the hotel’s dining outlets. “I am honoured to be a part of The Imperial family and it’s a joy to bring my years of culinary expertise to the table. My passion for cuisine and sustainable practices always guides my menu design, and I am excited to share my creations with the guests of this historic and iconic hotel,” said Chef Vasil.

Marco started in the kitchen more then 40 years ago, at 14 years old when he started as a baker. Marco moved to different places to gain experience and joined a boutique patisserie in Belgium ‘Rendens’ where he fell in love with pastry, working there for 4 years as trainee pastry chef. When he got his qualification he moved to South Africa and worked in The Palace 5 star resort serving guests and VIPs such as Tina Turner. From there he moved to Cape Town to work in Le Vendome 5 star hotel as Executive pastry chef in 2001, while at the same time opening an Exclusive catering business in Cape Town serving VIPs, VVIPs like Elton John, David Furnish, Donna Karen(DKNY), Tommy Hilfiger, Nelson Mandela and other famous personalities in their villa’s and mansions. Marco’s next move was to the Middle East in Abu Dhabi to represent a South African culinary competition in the Millennium Hotel. Next step was on to Kuwait to the company called KUWAIT FOOD CONSERT overseeing their 5 restaurants. It was in this role he first became Executive pastry chef of the group managing further openings in Dubai, Muscat, Qatar. Marco’s next move was to South Africa, to Cape Town International convention centre (CTICC), catering for up to 36000 people a day and serving international celebrities. Marco came to Ireland in 2020 and joined Hayfield Manor in Cork City as Executive pastry chef. When not at work, he likes to spend time with his son, cycling and going to gym.

Rodrigo is originally from Porto Alegre in Brazil but in 2018 he decided to move to Cork, Ireland. While in Brazil, Rodrigo worked as a Project Manager in the petrol and oil field but the move to Cork brought with it a change in career seeing Rodrigo move into Hospitality. Rodrigo’s hospitality journey began in Fota island Resort as part of the accommodation department as a Linen porter where he quickly worked his way up to assistant lodge accommodation manager. From January 2021- 2023 Rodrigo took on a new position in Kinsale Hotel and Spa as duty manager and later earned a promotion to F&B Manager. Rodrigo wanting to continue his growth in hospitality management took on a new opportunity late in 2023 seeing him return to the Fota collection with a move to the Kingsley where he currently holds the position of food and beverage manager. When not at work, Rodrigo can be found planning his next trip abroad to experience new cultures and culinary experiences.

Keith trained with Cert at Dromhall in Killarney & in the RTC Cork. He then Worked for Liebherr @ Killarney Hotels in The Hotel Europe and Dunloe Castle in Killarney. He returned to Cork to Hayfield Manor to work with Carian Skully at Bayview Hotel in Ballycotton & then opened his own restaurant in Dungarvan (The Mill Restaurant) before relocating to Australia in 2012 where he became Executive Head Chef in Western Australia for Australia’s largest Hotel Group known as the ALH Group. Keith returned to Ireland in 2021 & was introduced to Stefan Matz, Group Executive Chef of Cliste, and & has been employed with CLISTE Hospitality since arriving back. He has worked as the Head Chef opening Dublin One Hotel & Head Chef of The Viaduct which was purchased by Cliste Hospitality & reopened in 2022, before moving to Executive Head Chef at Radisson Blu Ditchley House .

Madu is a talented pastry chef who has been delighting guests at Vienna Woods Hotel for a year now. He has won several awards, including gold at the Cinnamon Culinary Competition in 2022 and silver and bronze at the Chef Guild Sri Lanka in 2019. Madu’s journey into the culinary world began with a deep love for baking from a young age. Graduating with distinction from the Asian International Hotel School in 2006, he has since dedicated himself to perfecting his craft. Madu is known for his creativity and passion for baking, which shines through in every dessert he makes. Madu is a team player, always eager to collaborate and bring out the best in his fellow chefs. With him, it’s not just about making pastries—it’s about creating something special that brings joy to others. In Madu, Vienna Woods Hotel has found not just a pastry chef but an artist whose desserts captivate with dedication and culinary magic.