Peter McGrattan
Milford,AUK
Summary
Dynamic culinary professional with extensive experience as a Head Chef at Land to Sea, specializing in menu planning and food safety standards. Proven ability to enhance guest experiences through innovative seasonal menus and effective kitchen inventory management. Adept at sourcing high-quality ingredients while leading and inspiring kitchen teams.
Overview
14
14
years of professional experience
2016
2016
years of post-secondary education
1
1
Certification
Work History
Sous Chef
Milford Sound Lodge
Milford Sound , Te Anau, Southland, New Zealand
04.2025 - Current
- Assisted in menu planning and daily specials, aligning offerings with seasonal trends to elevate guest experience.
- Prepared high-quality dishes with fresh ingredients and traditional techniques, contributing to consistent guest satisfaction.
- Managed kitchen inventory and ordered supplies, ensuring seamless operations and consistent product availability.
Head Chef
Land to Sea
Dingle , Tralee,Kerry, Ireland
01.2024 - 01.2025
- Michelin Guide listed.
- Supervised kitchen staff, maintaining strict food safety standards to ensure quality and compliance.
- Coordinated food preparation and presentation for events and daily service, enhancing guest satisfaction and culinary experience.
- Developed seasonal menus showcasing local ingredients and culinary trends.
Sous Chef
Land to Sea
Dingle, Tralee, Kerry, Ireland
05.2023 - 11.2023
- Michelin Guide listed.
- Prepared high-quality dishes using fresh ingredients and traditional techniques, contributing to overall guest satisfaction.
- Assisted in menu planning and daily specials, enhancing guest experience through innovative offerings.
- Managed kitchen inventory and ordered supplies, ensuring consistent product availability for seamless service.
Pastry Chef de Partie
Chapter One by Mickael Viljanen
Parnell Street, Dublin, Ireland
04.2022 - 04.2023
- Ireland's leading 2 star Michelin Restaurant. Ireland's leading head chef. Featured in LaListe top 100.
- Collaborated with culinary team to design seasonal dessert menus, reflecting current trends and customer preferences.
- Crafted high-quality pastries for fine dining service at luxury hotel, enhancing guest experience.
- Oversaw inventory of pastry ingredients, ensuring optimal freshness and quality for consistent production.
Pastry Chef de Partie
Adare Manor Hotel
Adare, Limerick, Ireland
01.2020 - 04.2022
- Ireland's leading 5 star hotel. Feature's a 1 star Michelin Restaurant. One of only 2 Forbes 5 star Hotels in Ireland.
- Worked with culinary team to develop innovative seasonal dessert menus, contributing to overall dining concept.
- Crafted high-quality pastries for fine dining service at luxury hotel, enhancing guest experiences.
- Oversaw inventory of pastry ingredients, ensuring freshness and quality to maintain high standards.
Sous Chef
Global Village
Dingle , Tralee,Kerry, Ireland
03.2019 - 12.2019
- Michelin Guide listed.
- Prepared high-quality dishes with fresh ingredients, ensuring consistent flavor and presentation.
- Assisted in menu planning and daily specials, contributing to increased guest satisfaction and repeat visits.
- Managed kitchen inventory and ordered supplies, maintaining optimal stock levels to support seamless kitchen operations.
Pastry Chef/Baker
Salt Village French Patisserie
Kingscliff, NSW, Australia
10.2018 - 02.2019
- Designed seasonal dessert menus to elevate customer satisfaction and create memorable dining experiences.
- Crafted a variety of pastries using traditional French techniques to deliver high-quality offerings.
- Managed inventory of ingredients and supplies to ensure seamless daily operations and minimize waste.
Chef de Partie
Raugis Restaurant KoolJaman
Cape Leveque, Broome, WA, Australia
04.2017 - 10.2018
- Prepared and presented high-quality dishes, contributing to overall guest satisfaction in fast-paced kitchen.
- Collaborated with kitchen staff, enhancing service efficiency during peak hours.
- Maintained cleanliness and organization of workstations, supporting food safety standards and operational flow.
Demi Chef de Partie/Pastry Chef de Partie
BallyGarry Hotel
Tralee, Tralee, Kerry Ireland
01.2016 - 04.2017
- Coordinated kitchen staff and delegated tasks during service hours to ensure smooth operations.
- Prepared and plated dishes according to hotel standards and guest preferences.
- Ensured cleanliness and organization of kitchen equipment and workspace to uphold health and safety standards.
Commis Chef
Global Village
Dingle , Tralee,Kerry, Ireland
10.2011 - 01.2016
- Prepared ingredients and dishes to meet menu specifications and uphold quality standards.
- Supported senior chefs in daily kitchen operations, contributing to efficient food preparation and service.
- Ensured cleanliness and organization of kitchen areas and equipment, promoting a safe and efficient working environment.
Education
Bachelor of Arts - Culinary Arts
Technological University of Shannon
Limerick city, Limerick, Ireland 09.2021 - 05.2023
Pobailscoil Chorca Dhuibhne
Dingle , Tralee, Kerry, Ireland Skills
- Menu planning
- Food safety standards
- Kitchen inventory management
- Ingredient sourcing
Languages
English
First Language
Irish
Advanced (C1)
C1
French
Upper Intermediate (B2)
B2
Certification
- HACCP Certificate
- Barista Certificate
Timeline
Sous Chef
Milford Sound Lodge
04.2025 - Current
Head Chef
Land to Sea
01.2024 - 01.2025
Sous Chef
Land to Sea
05.2023 - 11.2023
Pastry Chef de Partie
Chapter One by Mickael Viljanen
04.2022 - 04.2023
Bachelor of Arts - Culinary Arts
Technological University of Shannon
09.2021 - 05.2023
Pastry Chef de Partie
Adare Manor Hotel
01.2020 - 04.2022
Sous Chef
Global Village
03.2019 - 12.2019
Pastry Chef/Baker
Salt Village French Patisserie
10.2018 - 02.2019
Chef de Partie
Raugis Restaurant KoolJaman
04.2017 - 10.2018
Demi Chef de Partie/Pastry Chef de Partie
BallyGarry Hotel
01.2016 - 04.2017
Commis Chef
Global Village
10.2011 - 01.2016
Pobailscoil Chorca Dhuibhne