A Dedicated Team of Chefs
We’ve been creating delicious food for over 11 years
From Humble Beginnings
Mise en Place Professional catering Ltd based in Kilkenny is owned and operated by chefs Robert Cowley and Nora O’Malley.
Having spent 15 years working in some of the world’s finest 5-star hotels and restaurant’s they have returned to Ireland and launched Mise en Place catering in 2004. working from their base in Kilkenny and catering nationwide.
Their philosophy is simple…
‘Innovative Exciting Food using the finest seasonal ingredients, with a personal professional service.’
Nora studied in Dublin in the late nineties and spent two years in the pastry section at the prestigious Five Star Merrion Hotel under Executive chef Ed Cooney.
Whilst there Nora returned to college to develop her passion for confectionary and studied advanced pastry. Cooks cafe Dublin had just opened and Nora took up the position of Pastry Chef in this fast moving modern bistro.
Nora returned to Colege once again to study advanced bakery and helped develop Cooks artisan range of bread’s and confectionery.
At Cooks, a large part of the business was high profile outdoor catering and it was here that Nora got her first taste of the opportunities and excitement of event catering.
After three years in Cook’s Nora moved to the Five Star Hayfield Manor Hotel in Cork where she spent a year as a pastry chef. From Cork, Nora moved to her home city of Kilkenny as a sous chef in the Hibernian Hotel, where, with Robert, she developed the idea for Mise en Place Catering.
Robert studied in Galway in the mid nineties and after graduation traveled to London to work in a number of Michelin star restaurants and worked under such chefs as Michele Lorain in the ‘Meridien Hotel’, (one-star Michelin), Bruno Loubet in the ‘Four Seasons Hotel’, (one-star Michelin) and Pierre Koffman at La Tante Claire, ( Three Star Michelin).
After five years in London, Robert moved to Paris to take up a position in the acclaimed “Grande Cascade”, (one-star Michelin) under the watchful eye of Alan Ducasse from the Hotel du Paris in Monaco.
Two years later the four seasons was calling again, this time in Palm Beach, Florida. There Robert took up the position of sous chef in the AAA Five Diamond fine dining restaurant of the hotel.
After two years in Palm Beach, it was time to move back home to Ireland and the position of ‘Executive chef’ of ‘Hayfield Manor Hotel’, Cork’s only Five Star hotel. After three years at Hayfield Manor, Robert moved to his wife’s home city of Kilkenny and took up the position of executive chef in the Hibernian Hotel.
Robert quickly became frustrated with the restrictions and limitations of the hotel and restaurant environment and with Nora O Malley began to develop the idea for Mise en Place Catering.
In late 2004 Mise en Place Catering was born.
Locally Sourced & Seasonal Food
We are constantly buying and helping local businesses and organic farmers, with locally sourced produce.
At Mise en Place Professional Catering we are absolutely committed to providing the highest quality catering services to Corporate, Private and Trade clients.
Using the freshest locally sourced seasonal ingredients, prepared to the highest standard with a customer service focus.
The combined knowledge of the Directors and the highly skilled staff ensure maximum care and attention throughout.