Laszlo Gasparik

I've been a dedicated and qualified chef in the culinary industry for over two decades now. Recently, I've shifted my focus toward healthcare catering, driven by a growing interest in promoting nutrition and well-being. My culinary journey has equipped me with the skills to prepare wholesome meals while maintaining cost efficiency across a diverse range of cuisines, including French, Mediterranean, and Eastern European.

With over a decade of experience in Irish kitchens, I've developed a particular flair for seafood. My passion for food and hospitality led me to pursue a career where I could experiment with flavours and express my culinary creativity. Working as chef in esteemed 4 and 5-star hotel restaurants has exposed me to the diverse challenges of the culinary world, honing my abilities to handle them with professionalism.

In addition to crafting innovative menus to enhance guest satisfaction and retention, I excel in overseeing all aspects of kitchen operations. This includes staff management, training, forecasting, inventory control, and financial management. I also thrive in managing broader kitchen responsibilities such as catering and supply management, ensuring impeccable food preparation and presentation at all times.

I've recently relocated to Drogheda, and while I find my current job satisfying, the daily commute from Drogheda to South Dublin presents its own set of challenges. This extended travel time significantly limits my personal time and makes pursuing professional development opportunities quite challenging