Get to know me better
Creativity inspires my foods taste and presentation
A graduate of 5 star Inter-Continental Hotel Dublin, Ireland, Delta Chelsea Inn Toronto Sous Chef, Hilton Harbour Saucier of the French restaurant Châteauneuf. Worked with Celeste and Giuliano Tonon from Da Cleleste Treviso Venegazzu. Italy Accepted into Escoffier Club Toronto Professional Chefs of Toronto 1980 Certified Chef De Cuisine Canada CCFCC Muskoka and District Chef's Association 1981.
For me, cooking is...
I cook for the pleasure as I have a passion for fine dining
I learned to cook at...
Four Seasons Hotel, Delta Chelsea Inn Hilton Harbour Castle Studied under Master Chef Tony Roldan
A role model in the kitchen is...
Thomas Keller he has a defined level of perfection in his cooking and the ability to maximize an ingredient and the flavor of that raw ingredient
A cooking secret...
Provide “tricks of the trade” insights, special techniques, mastered the art of Saucier a trained professional cook and tradesman
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Brighton.
Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Brighton.
Interactive or demonstrative, I can provide showcooking services all around Brighton.
Trust me as a culinary consultant to help you with your concept in Brighton.
Dermot's Food Gallery
We all eat with our eyes first! Below you can find a little demonstration of what I can bring to your table.
Chef Dermot's reviews
Book your experience with Chef Dermot
Specify the details of your requests and the chef will send you a custom menu just for you.