Executive Head Chef – Howth Castle Estate
Susan, our head chef here at Howth Estate, trained in the UK and gained her initial cooking experience at the hands of Marco Pierre White at his 3 Michelin starred restaurant in Hyde Park. From there she moved to Marcus Waring’s L’Oranger and then to Petrus. Susan’s training and experience has seen her work in all aspects of the kitchen to the highest culinary level.
She moved to Ireland to work with Kevin Thornton in Portobello, working her way up to Sous Chef. After a stint with Raymond Blanc as Head Chef back in Cheltenham, she returned again to Ireland to one of her first culinary loves, patisserie work where she set up her own company before moving on to take up a Head Pastry Chef role with the Butler’s Pantry for over 2 years. At Butler’s she catered for 10 shop outlets making freshly baked cakes, tarts and desserts. Moving on Susan has catered for various events and private houses including the British Ambassador’s residence. We are very proud to have Susan tutoring at Howth Castle Cookery School, her vast experience speaks for itself and her wealth of kitchen knowledge makes her a cornerstone of our teaching team.
JB Isabelle is a trained chef with a deep rooted passion for food and adventure. His knowledge of food developed at an early age.
He grew up abroad, where he had the opportunity to be exposed to the multi-cultural cuisines of the world.
After several years working in the international food & beverage business sector, he decided to act on his passion and enrolled in the Ballymaloe 12-week Certificate Course, where he graduated with distinction. He then proceeded to work as a full-time private chef for a number of select clients.
Following this, he decided to combine his expertise in cooking and commercial experience to launch his own business platform where he provides independent consultancy services and bespoke catering. He loves the teaching side of cookery and thrives on the joy people get from learning more about food.
Alongside teaching for us here at Howth Castle Cookery School, Gemma runs a boutique catering company focusing on nutrition and specialised diets.
Further to graduating from Ballymaloe Cookery School, Gemma went on to work in Caviston’s fish restaurant in Glasthule. She then went on to work with the Butlers Pantry for 6 years and is a very talented cake designer and breads specialist.
Her interest in health and nutrition however evolved when she starting work with The Soul Food company, assisting and delivering various nutrition based courses whilst completing her qualification at the Irish Institute for Health and Nutrition.
Gemma is our expert on Paleo diets and our cookery school encyclopaedia when it comes to food allergies, intolerances and coeliac disease.