Michael Quinn

Having trained and worked in Ballymaloe Cookery School before first having his own award winning restaurant, Opus One and then 15 years behind the stove at Waterford Castle, Michael’s philosophy of food is simple. Take fresh, organic, locally sourced and seasonal ingredients and cook them simple to retain the true taste. Michael is now lecturing in Culinary Arts in Waterford Institute of Technology and an active member of the Slow Food movement of Ireland.