About Us
Company Biogs
Robert Cowley
Robert studied in Galway in the mid ninties and after graduation traveled to London to work in a number of Michelan star resturants and worked under such chefs as Michele Lorain in the Meridien Hotel, (One Star Michelan), Bruno Loubet in the Four Seasons Hotel, (One Star Michelan) and Pierre Koffman at La Tante Claire, ( Three Star Michelan).
After five years in London, Robert moved to Paris to take up a position in the aclaimed “Grande Cascade”, (one star michelan) under the watchful eye of Alan Ducasse from the Hotel du Paris in Monaco.
Two years later the four seasons was calling again, this time in Palm Beach, Florida. There Robert took up the position of sous chef in the AAA Ffive Diamond fine dining resturant of the hotel.
After two years in Palm Beach it was time to move back home to Ireland and the position of Executive chef of Hayfield Manor Hotel, Cork's only Five Star hotel. After three years at Hayfield Manor, Robert moved to his wifes home city of Kilkenny and took up the position of executive chef in the Hibernian Hotel.
Robert quickley became frustrated with the restrictions and limitations of the hotel and restaurant environment and with Nora O Malley began to develop the idea for Mise en Place Catering.
In late 2004 Mise en Place Catering was born.
Nora O'Malley
Nora studied in Dublin in the late ninties and spent two years in the pastry section at the prestigious Five Star Merrion Hotel under Executive chef Ed Cooney.
Whilst there Nora returned to college to develop her passion for confectionary and studied advanced pastry. Cooks cafe Dublin had just opened and Nora took up the position of Pastry Chef in this fast moving modren bistro.
Nora returned to Colege once again to study advanced bakery and helped develop Cooks artisan range of breads and confectionary.
At Cooks, a large part of the buisness was high profile outdoor catering and it was here that Nora got her first taste of the oppertunities and excitement of event catering.
After three years in Cooks Nora moved to the Five Star Hayfield Manor Hotel in Cork where she spent a year as pastry chef. From Cork, Nora moved to her home city of Kilkenny as sous chef in the Hibernian Hotel, where, with Robert, she developed the idea for Mise en Place Catering
