Meet THE CHEFS.

Giovanni Calvia

Head Chef - Radisson Blu Hotel & Spa, Little Island, Cork

 Giovanni has been a Chef for 22 years ago after following in his mother’s footsteps, a renowned pastry chef in Italy. Giovanni shares her love of cooking and passion for food. Hence why he wanted to take on the dessert challenge today. 

He has travelled throughout Europe perfecting his trade for 12 years, working in Dublin, London, Milan, Davos, Copenhagen & Catania. Giovanni spent the last few years working in his home island of Sardinia before recently moving to Cork, and starting as Executive Chef at the Radisson Blu Hotel. Giovanni can’t wait to sample the Cork culinary scene.

Meeran Manzoor

Head Chef - Rare 1784, The Blue Haven Collection.

Meeran has a Diploma in Food Production from National Institute of Hotel Management in Cheenai, India and a Bsc Hons Culinary Arts Management from University of West London.

He started his career in Metropolitan Hotel Park Lane, London and worked for the Dorchester Collection as part of the opening team of the 5 Star luxury Hotel 45 Park Lane and Restaurant Cut. In the USA,  Meeran worked in the exclusive Frenchmans Creek Country Club in Florida and in Belgium, he  managed Goei Goesting, a high end fine dining establishment.

Meeran then moved to Clonakilty to work as sous-chef in Ritchy’s and in 2019 began working with The Blue Have Collection where he has been instrumental in setting up the Hamlets Street Food & Gastro Garden as well as Rare 1784 where he spins a modern twist on a fine dining experience, showcasing the finest of local ingredients.

Alex Petit

Group Executive Head Chef - Trigon Hotels

Alex received his culninary training in a number of prestigious 5* hotels and fine dining restaurants in his native France.

In 2002, Alex moved to Rosscarbery to join the team at the Celtic Ross Hotel and discovered a love for local West Cork produce. Having worked in a number of well-known Cork hotels including 5* Hayfield Manor and Liss Ard Estate, in December 2022, Alex took on the more senior role as Group executive chef with the renowned Trigon group.

Alex is always trying to create dishes that are both timely and enduring. Inspired by his travels and his French roots, Alex is constantly developing fresh concepts and evolving as a chef.

Alex Petit cooking ethos: Locally sourced ingredients, supporting small producers, respect of the product, freshness and consistency.

Hugh Bailey

Executive Head Chef - Cork’s Vienna Woods Hotel

Hugh trained in Cathal Brugha Street in Dublin and gained valuable experience in places like the Westbury, Slane Castle, Ballymascanlon Hotel and Jurys in Cork before leaving to work first in London and then Australia. He became Head Chef in the Sydney Opera House where he orchestrated the Lord Mayor of Sydney’s millennium New Years Eve party for 1200 VIP guests.

Hugh returned to Ireland in 2003 and was Executive Chef in 3 leading Cork hotels, The Kinsale Hotel & Spa, Oriel House Hotel, Cork International Hotel & Blue Haven Hotel. He joined Cork’s Vienna Woods Hotel as Executive Head Chef in June 2022.

When not at work, Hugh is involved in his local Scout group as a leader or walking his dog or on his Motorbike!

Alexion Ramos

Head Chef - Clayton Hotel, Silver Springs

Chef Alexion Ramos career in culinary arts began over 26 years ago in Algarve, Portugal. After working in a few places in Algarve he emigrated to Switzerland where in worked in Hotels.

At the beginning of 2008, he arrived in Ireland to work as a Sous chef in MED2 restaurant in Monaghan Town.

In same year was hired to the opening of one of the kitchens in GOOGLE Ireland as Sous Chef.

Before joining the team in Clayton Hotel Silver Springs, Alexion was the Executive Head Chef in Dundalk Stadium Racecourse, where over 7.5 years he catered for thousands in his 6 kitchens and feature in the ‘’Yes Chef Ireland’’ magazine.

His passion is working with quality products and to satisfy the customers.

Aidan O’Driscoll

Executive Head Chef - Barry’s of Douglas

I started my training in 1989 in Nicks Restaurant in Killorglin before going to C.I.T to study Culinary Arts. I completed my studies in the acclaimed Academie De Culinaire in Paris. I completed my training with Jean Marc Tsai in the Michelin rated Chez Jean Marc in Kinsale. From there I moved to Cliffords restaurant in Cork, again Michelin rated and for 2 years in a row rated the best in Ireland. Back to Nicks in Killorglin as Head chef in the mid 90's. Moved to Sydney Australia to Head up a new restaurant serving contemporary Irish food for 2 1/2 years before returning to head up the Kingsley Hotel in Cork for a further 3 years. Since then I have been head chef in Scott's Gastropub and then on to Blarney Woollen Mills to oversee the transformation of the 'Mill Restaurant' and then to Cork’s Vienna Woods Hotel, before taking up my current position as Head Chef in Barry’s of Douglas. Currently in the process of attaining Masters in Culinary Arts Management.

Peter Hennessy

Head Chef - Carrigaline Court Hotel

Peter started his career over 20 years ago, working his way up though various positions in well- known Cork establishments. It became apparent that he had a love for the industry and the fast-paced nature of the kitchen.

Peter took on further responsibility, gaining a distinction in a BA in Culinary Arts qualification, and achieved promotion to Head Chef of the 4-star Carrigaline Court Hotel, a role he has held for over 10 years.

A proud Corkman, his cooking style is distinctive, servicing good, clean, uncomplicated food, sometimes with a slight Asian twist, but always with the aim of ensuring customers are left highly satisfied.