Chef Joshua Clarke

I create fresh, seasonal menus built around great local ingredients, relaxed hosting, and food that brings people together.

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Anna May Simmonds

I cook seasonal, ingredient-led food that feels personal and joyful.

Chef John

I’m a passionate chef who loves creating fresh, seasonal food with excellent local ingredients. I completed a 12-week course at Ballymaloe Cookery School, which deepened my love for simple, honest cooking and the importance of knowing where ingredients come from.

I’ve spent the past few years cooking at Toonsbridge Café in West Cork, learning in a busy kitchen and cooking with fresh dairy straight from the farm—an experience that still shapes how I cook today. I also have a serious sweet tooth, and I love making desserts, from homemade ice creams and sorbets to cakes and pastries. I thrive under pressure and enjoy tailoring menus to dietary needs, preferences, or the occasion so every table feels looked after.

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Chef John
My secret in the kitchen is a little bit of confidence, a lot of tasting, and never being afraid to change things up—I love tweaking a dish until it’s just right.

Here’s what you can expect when I cook for you.

I cook to bring people together

For me, cooking is all about bringing people together over great food. I focus on fresh, local ingredients, stay creative, and build dishes that feel personal to the people I’m cooking for.

I’ve trained in kitchens that value real ingredients

I learned to cook at Ballymaloe Cookery School and under chefs at Toonsbridge Dairy Café. Those experiences taught me to respect seasonal produce, cook with confidence under pressure, and keep flavour at the centre of every menu.

I taste, adjust, and make it yours

My philosophy is to taste constantly and never be afraid to change things up. I love taking a dish and tweaking it until it’s just right, so the final menu feels tailored, balanced, and genuinely satisfying.

Frequently Asked Questions

What are my rates for private chef services in Ireland?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 85 EUR, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Italian, Mediterranean, Local, Chef's special, Seafood/Fish and Japanese. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in Ireland?

To book me in Ireland, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering and Corporate. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.