Catering News is sponsored by The Kitchen Porters Club
BaxterStorey Ireland has unveiled its reimagined Chef Academy, a renewed culinary development programme designed to support the professional growth of its chefs while reinforcing its commitment to Irish produce, sustainability and skills development.
Originally established in 2007, the Chef Academy has played a longstanding role in developing culinary talent across the business.
Now based at Howth Castle, the Academy enters a new chapter, offering an enriched training programme designed to inspire and develop the next generation of culinary talent. With study tours, masterclasses and expanded partnerships with leading industry experts, the Academy delivers enhanced learning experiences that reflect the evolving needs of the hospitality sector.
The curriculum places emphasis on culinary techniques and responsible food practices through immersive learning. Training covers areas such as bread making, butchery, fish preparation, pastry, food preservation, sustainable nutrition and a wide range of cuisines from pastry to Vietnamese to West African cooking.
Led by head of food Gar Byrne, the programme has been redesigned to provide chefs with a clear and structured pathway for development. Blending technical excellence with broader professional skills, the Academy supports chefs at every stage of their journey, helping them grow in confidence, creativity and capability.
Rooted in real kitchen experience, the Chef Academy is a practical, hands-on programme. Apprentices take part in workshops, mentoring sessions, study visits and masterclasses, while continuing to learn day-to-day within their own kitchens.
A key part of the programme is its connection to the wider food community. Participants engage with respected industry professionals including Mark Moriarty, Michael Kelly of Grow It Yourself (GIY), and visiting chefs from across the UK, gaining exposure to diverse perspectives and approaches within the food sector.
The Academy also provides a dedicated training environment where chefs can refine their craft while building meaningful connections with local suppliers and producers. Through direct experience, participants deepen their understanding of seasonality, sourcing and sustainable food practices.
The initial phase of the programme focuses on Level 2 and Level 3 development, while providing progression routes for chefs at different stages of their careers.
The first intake will begin in the coming weeks, with structured onboarding and mentoring support for apprentices and their managers.
Over the next three to five years, BaxterStorey Ireland aims to continue developing the Academy as a central part of its approach to training, professional development and sustainable hospitality.
Gar Byrne said: “Open to everyone from KPs to senior chefs, the Chef Academy was created to develop the next generation of culinary leaders – chefs who think in taste, create without limits and live our 5Cs: craft, creativity, community, carbon and cheer. The Academy goes far beyond technical cookery. It tackles industry skills gaps, core culinary techniques and coaching-led leadership, and we’re delighted to have such a beautiful setting in Howth Castle to base ourselves and grow the Academy”.
The Chef Academy forms part of BaxterStorey Ireland’s wider investment in skills development and talent retention. The programme is led by Chef Trainer Robert Groot, supported by Learning and Development Manager Amy Fuller and supported by the Food team.
Catering News is sponsored by The Kitchen Porters Club
