Chef Katie O'shea

Private Chef In Cork

Currently in Ireland over Christmas.

Originally from Ireland, lead to Catalonia by way of culinary curiosity.After training at Le Cordon Bleu in London I have gone on to work in a selection of the world’s best restaurants including Noma (Copenhagen) and Blue Hill At Stone Barns (New York). As well as being involved in various culinary projects such as ‘Wasted London’, and a variety of caterings and private cheffing roles. I also freelance in concept and menu development for various restaurants and brands across Europe.

I have become specialised in plant based nutrition and specified diets however my areas of expertise range across across the board patisserie to fermentation.

My style of food is varied and draws inspiration from across the globe.

I am happy to curate a menu in the style of cuisine you wish to take you on a culinary journey like no other.