John Dunne Email and Phone Number

I started my career in the kitchen as a 15 year old working part time in The Mirabeau Restaurant with Sean Kinsella, Ireland`s first celebrity chef , for a time while achieving formal City & Guild qualifications attending the full time chef's course in the Dublin College of Catering. I have extensive management experience and an impressive career history in both iconic fine dining restaurants and premium food production. Spending over 20 years working in restaurants in the UK and Ireland listed in the prestigious Michelin Guide.Michelin starred restaurants where I worked include John Burton Race`s 2-star L`Ortolan and 1 star Raymond Blanc`s Le Petit Blanc both as Sous Chef.I worked with Sonia Stevenson, the UK`s first woman to win a Michelin star in The Horn of Plenty, Devon and also in The Park in Kenmare, Co. Kerry.I did a stage in these 3 star Michelin Restaurants - Restaurant Charles Barrier ,Tours, France and with Nico Ladenis, Chez Nico at 90 Park Lane, London.I was Head Chef in Marlfield House in Gorey, a boutique luxury Relais & Chateaux hotel.In addition to my culinary expertise and flair, I have excellent leadership and people development skills, which were honed further when I was chef patron of my two restaurants- Morels and Blueberry`s which were both awarded Bib Gourmand from Michelin.Egon Ronay, Bridgestone Guide, Great Taste, Bord Failte and Blas na hEireann are other awards that I have also won.I have made live TV appearances giving cookery demonstrations and tutored in both The Dublin Cookery School and Donnybrook Fair Cookery School.Head Chef in Avoca for a number of years and I was a Food Consultant with Bord Bia.I am Executive Chef in Donnybrook Fair's Central Kitchen since 2018.Yield management, cost engineering, margin erosion and lean efficiencies are key skills of mine having completed Lean Six Sigma.I have top class experience in culinary innovation, qualitive & sensory analysis and can deliver New Product Development from conception through to launch.Maintaining and improving brand standards & kitchen culture, mentoring the teams and promoting a postive mental health culture are also key parts of my role.I was awarded Ambassador of the Year Europe 2024 at The Burnt Chef Awards in London for promoting mental health awareness and wellbeing in hospitality.