Tell us a little bit about yourself and your work. Born in Oliver Bond in Dublin, I am the eldest of three brothers and one sister. My parents worked in hospitality. My dad, a chef, and my mam, front of house. We moved to Ballinasloe in 1990. I worked with my parents in their various food places, from hotels where my dad was head chef, to when he was running golf clubs. I moved to Galway in 2001 to study cheffing in GMIT, then down to Cork in 2003 to start my second year placement in Jacques restaurant. I’ve been in Cork ever since. I have two incredible children: Evan, 21, who works at Farmgate also, he confidently works all sections in the kitchen; and my daughter Seren, 15, who is currently studying for her Junior Cert. What is your ideal way to spend a Friday night? Friday nights usually involve a pint or a glass of wine after work, followed by a fish and chips takeaway at home. We probably do this a little too often, but I love the routine and simplicity of it all. Lie ins or up with the lark, which is it for you? I’m definitely an early bird. I’m a morning person through and through, and if I’m out with friends past 9pm, it says more about them than it does about me! Does work creep into your week end at all? Saturdays are busy at Farmgate — it’s usually the biggest breakfast of the week, and the place is always buzzing. We crack a lot of free-range eggs! This Saturday will be a little different though. After a busy morning at the cafe, I’ll be heading to Vienna Woods to prepare for the Cork Business Association’s President’s Dinner. I’m delighted to be part of the chef collaboration this year — it will be an incredible dinner party celebrating Cork’s business community, and I’m looking forward to catching up with friends and colleagues while hearing about the exciting developments in the city. Farmgate has also been shortlisted as a finalist for Best Restaurant so fingers crossed! If money was no object, where would you head to on a weekend city break? And who would you bring with you? If money were no object, I’d probably head to New York. I’d take my two incredible kids, Evan and Seren, and my partner Marius, and we’d eat our way through the city. Jazz bars, live music, and good food — it’s our kind of trip. Closer to home, is there some place you like to head to recharge the batteries? I’m a simple soul. I walked home today along the Marina and Blackrock route by the water. It’s such a peaceful, simple pleasure, and every day feels different. Do you like to catch up with family/friends at the weekend? My weekends are short, usually spent at home with the kids, or heading out for a walk. Do you get to indulge any hobbies? Even as a spectator? I enjoy cycling and I’m a keen walker. I also recently tried yoga, which I’d love to continue. Maybe I’ll even get into something like gardening or marathon running — although I’m still getting over the idea of running . Entertain or be entertained? If it’s the latter, do you have a signature dish? I don’t do much entertaining these days. I’d love to be more social and should probably invite people over more often. The pandemic left me feeling quite isolated in my thinking, so I think it’s time to start organising a get-together soon. We have so many places to eat out in Cork — where are your go to spots for coffee/ lunch/ special meal? I love places like Orso, Koto, Probys, Good Day Deli, Elbow, and Goldie. We’re so fortunate to have so many fantastic places to eat in Cork city. Sunday night comes around too fast ... how do you normally spend it? Sunday nights are always spent at home, winding down. I get the washing done, cook dinner, and then settle in with a good book or film. We always try to wind down early. What time does your alarm clock go off on Monday morning? I’m an early riser — 5:20am is my sweet spot. It’s the perfect time for me to start the day. Anything else you are up to right now? We are currently working on our corporate and personal catering services at Farmgate, which we are excited about, to be launched soon. The market is celebrating 235 years open this year and we have some great plans to mark this with exciting events. I am working with some great chefs and producers in a collaborative capacity for Cork on a Fork Fest this year. All a work in progress, but some exciting events to be announced shortly.