Robert Cowley
Robert studied in Galway in the mid nineties and after graduation traveled to London to work in a number of Michelin star restaurants and worked under such chefs as Michele Lorain in the ‘Meridien Hotel’, (one-star Michelin), Bruno Loubet in the ‘Four Seasons Hotel’, (one-star Michelin) and Pierre Koffman at La Tante Claire, ( Three Star Michelin).
After five years in London, Robert moved to Paris to take up a position in the acclaimed “Grande Cascade”, (one-star Michelin) 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 Five Diamond fine dining restaurant 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 wife’s home city of Kilkenny and took up the position of executive chef in the Hibernian Hotel.
Robert quickly 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.
