Anthony Hogan

Anthony Hogan is a skilled culinary professional with a diverse background in chocolate handling, sugar art, and cuisine. He received his certifications from Le Cordon Bleu College in Sydney, Australia, specializing in these fields. Additionally, he holds a Commercial Cookery Grade lll certification in Culinary Arts and Chef Training from the Northen Sydney Institute in Australia.

Throughout his career, Anthony has held various key positions in renowned establishments around the world. He has served as Head Chef in Dublin at The Barristers Tea Rooms Restaurant and The Library Club Restaurant. He gained experience as a Sous Chef in Sydney at Machiavelli Restaurant and as a Snr Chef de Partie in London at J.Sheekeys. Furthermore, he held the position of Snr Sous Chef in Amsterdam at Pasta Diva, Sous Chef in Dublin at Browns Town House, Snr Chef de Partie in Broadway at The Lygon Arms Hotel, and completed an apprenticeship in Sydney at Arthur's Seafood Restaurant.