Frank Walsh Profile - Head Chef
Frank qualified with a Diploma in Professional Cookery. He then went to Dublin to work as a Commis Chef in the famous Rollys Bistro after a year he moved to The Avenue Restaurant in Donnybrook where he worked as Chef De Partie, then to the established Hibernian Restaurant.
After a period of chefing in Australia where he continued his culinary exploration, Frank returned back to the West of Ireland where he held the Position of head Chef in the four star Carlton Atlantic Coast Hotel, Westport for 5 years. Where as Head Chef he won various culinary awards, Georgina Campbell Best Breakfast, Two AA rosettes and 4 RAC award dining award.
In June 2008, Frank moved to the Four Star Harlequin Boutique Hotel in Castlebar, where he currently leads a team of five through creatively lay out and cleverly switches menus throughout the day. A sumptuous buffet breakfast, light bites and evening menus from freshly prepared local produce that creates Irish and International cuisine.