Richard M Corrigan Executive Chef Consultant , with almost 30 years experience now, born in Dublin 1970 . First man to enter the home-economics module class at 3rd level education in Ireland, only man for first year.. At the early tender age of 14 Richard entered the hospitality industry, while been inspired by his Mother Antoinette, the heart of his cookery foundations as he says, a true inspiration and fantastic cook she was,
Traveled around Ireland in his commis chef day’s and then went to london , of where he enjoyed working with the Savoy Group, in one of there flag ship restaurants then, on Bromton Road, Knights Bridge, under the remit of head chef Steve Whitney, very talented Michelin Starr Chef in an award winning restaurant the “St Quentin” .
Then Richard secured his first senior chef position as sous chef for the Cafe Rouge Restaurant group at putney bridge, at the age of 20 with The Pelican group and enjoyed the culinary experiences of London’s great french cuisines. Then traveling to Spain were he worked with the local restaurant / bar industry. to learn more about indigenous foods for couple of years before returning back to Ireland, to enjoy his own Irish Culinary roots. Richard decided to focus on his family life and help raise children. His very first restaurant at the Glenageary Lodge, Glengeary , Co Dublin, before moving on to open and launch many new food operations within the Dublin/ Wicklow region before returning back to Dublin City, were he owned a very successful food franchise, which predominately focused on Irish cuisine and ran the Excise Bar, Food operations, IFSC, Dublin.
He then extended the Excise Bars’s offering, when he launched, opened up the IFSC’s first Asian restaurant Szechaun Wok, were he enjoyed many years success, before selling on, to focus more around the personal development industry and education in, nutrition, gastronomy and molecular structure of food.
Now Richard Corrigan is very active in the project management of new venue openings, reinvigorating of static operations, inspiring education of “wholefoods” Living Food Chef Consultancy Services , services such as interim Head Chef, going through transition and need help maintaining systems , help people achieve there goals and beliefs “joy is the key” what one can believe, conceive can achieve. For a no nonsense implementing of the plan, and facilitating the goals of creation, contact Richard Now!