Radisson Blu Farnham Estate Hotel
’s Executive Chef is Philippe Farineau. French Born in Coulommier, France in 1971, Philippe studied in France, graduating with Distinction from 4 years of Baccalauréat Professionnel in Angers. He followed this with additional training in baking and chocolate and sweet making, and his first job on graduation was in Le Grand Véfour, the famous 3 star Michelin restaurant in Paris, where he worked from 1989 to 1991 as Commis Tournant & Commis Pastry.
Philippe moved to Ireland in 1998 where he worked as Senior Chef de Partie Saucier at the K Club for a year, then for 2 years as Sous Chef at Dromoland Castle. In 2001 Philippe became Head Chef at Hayfield Manor Hotel in Cork, a role he held for 4 years, during which he and his team won many awards. He spent 18 months as Head Chef of Vaughan Lodge in Lahinch, and then in Jan 2007 became Executive Head Chef & Food & Beverage Manager of Mount Falcon Country Hotel & Spa, a position Philippe held until recently, and where he won many awards, including Best Chef in Connaught 2011 & 2012, Best Hotel Restaurant in Connaught 2011, and 2 AA rosettes since 2008.