Executive Chef at Airbnb EMEA

Currently Executive Chef at Airbnb EMEA and member of the National Chef Advisory Council with Chef Network, Maurice Mc Geehan, from Fintown, Co. Donegal, graduated from Killybegs Tourism College in 1998.

Having worked his way up in various 5 star hotels and restaurants in Ireland, he was the first person in the country to complete six advanced culinary courses in one year, achieving his N.T.C.B Advanced Diploma in Culinary Arts.

The following year, having moved to London, Maurice had the opportunity to experience everything from simple and rustic to Rosette and Michelin, working with chefs from all around the world with the most different backgrounds and styles of food and received a scholarship to complete his BSc Degree in International Culinary Arts.

During his time working in London, Maurice also had the privilege to cook for high profile people and celebrities such as members of The Royal Family – the Queen and Prince Andrew -, Michel Roux Jr., Nicole Scherzinger, Colin Firth, Annie Lennox, Amy Winehouse and Jay Z, among others; and after 8 years in the UK, Maurice had his own Irish restaurant in Brazil for two years, where he offered contemporary Irish dishes using local produce.

With a keen interest for modern techniques, concepts, trends and for new combinations of ingredients, together with his constant pursuit for improvement, Maurice developed his own style of food, always combining local and fresh ingredients to produce healthy, seasonal and authentic dishes and is now pursuing a Masters in Applied Culinary Nutrition.

Currently as the Executive Chef for Airbnb EMEA headquarters in Dublin, Maurice have created a food program based on authentic healthy food, sourced from sustainable producers and suppliers, from within our own Irish shores and he designed and implemented an in-house fermentation program, that is serving as a template for many other businesses in the country. His aim is to create a sustainable and workable template that others can apply to their operations.

His zero-food waste ethos is seen across his kitchens, where healthy food is produced in-house, with as much Irish ingredients as possible, using and supporting local producers to highlight the quality and diverse ingredients from our country.

Having a young family himself, with two food-loving boys aged 3 & 5 and a baby on the way, Maurice will be at Taste of Donegal 2019 sharing his passion and tips with the little ones, showing the ‘next generation’ how to have fun in the kitchen, cooking simple and tasty treats, with zero-food waste, as he does at home with his sons!