With more than 40 years of experience in culinary arts, Tom Keaveney and Hugh Jermyn provide in-depth industry knowledge for new and established restaurants.
Drawing on their expert knowledge, having worked in restaurants and pubs across Ireland and Europe, they offer a unique insight into planning, developing and operating a commercially successful restaurant that meets your business and customers’ needs. From an initial appraisal to menu planning, kitchen design and health and safety, the Tom & Hugh system has your business covered.
Bridgestone ‘Best Carvery’ award winner
Tom began his culinary journey whilst studying at the renowned Dublin Institute of Technology in Cathal Brugha Street. As a student he worked in Jury’s Hotel and from there went on a scholarship to Movenpick in Switzerland, where he qualified as a classically trained chef specialising in French cuisine.
Over his career, Tom worked in some of the finest establishments across Europe, Spain, Germany, the Channel Islands and Canaries developing his specialist skills and knowledge of world cuisine.
Tom has worked at a number of high profile venues including The Waterville Lake Hotel and as head-chef in Bishopstown Bar and Restaurant, where they were awarded ‘Best Carvery’ in the Bridgestone Awards.
It was during his time at Bishopstown that Tom met and worked alongside Hugh Jermyn.
Now Tom offers his experience and knowledge of Ireland’s ever-evolving casual dining market to clients who have a new or existing restaurant and need guidance on kitchen planning, meal development and costing, health and safety considerations and operational management.
As a passion project, Tom instills self-confidence, social skills and a universal trade in teenagers, passing on his culinary skills at a Youth Life Centre in Cork.
Hugh’s first professional chefing job was in the hugely popular and trail-blazing ‘Bacchus Restaurant. Run by a Swedish couple, Lars and Birgitta Saflund. Bacchus was a ‘destination restaurant’ long before the phrase was coined. They were experimental and this adventurous spirit in cooking was instilled in Hugh which he has drawn upon throughout his career.
Hugh worked as a senior chef for Claypot Catering for nine years where he experienced a vast array of pubs, restaurants and canteens. In recent years Hugh worked as a freelance chef and advisor with a particular emphasis on pub restaurants.
His knowledge of culinary skills, kitchen infrastructure and especially front of house management compliments Tom’s expertise in the kitchen.
‘Craig started off his career in London working for Harrods of Knightsbridge whilst at night working silver service in various establishments such as The Grosvener house hotel , Royal Thames yacht club, The Dorchester and various others. On returning to Cork he took up the opportunity to train as a Commis chef with top chef Terry O Brien at his restaurant ‘Le Gastronomique’.
On returning to the Uk in the 90’s Craig worked in various pubs whilst during the day working as a Marketing supervisor for The London Coating co.ltd and then as Marketing manager for Britannia Crest Corp.
In 2000 Craig using his previous experience in the pub trade opened his 1st of his 3 pubs in Widnes Cheshire and then Bolton Lancs.
His knowledge of the Pub industry along with marketing experience compliments the other 2 team members to make this a perfect trio.’