Private Chef @ Motor Yacht So Nice, NYC, CT, CO, FL.
Company Owner @ Black Irish Bottling Company
FEETAC Level 6 @
Cork Institute of Technology
With my culinary career spanning the past 20 years and career in the yacht industry beginning in 2011, I have progressed to Sole Chef aboard 40m Motor Yachts. I have traveled the East cost of the US, Caribbean and Bahamas as well as the Mediterranean and Turkey and have also worked at Michelin level in NYC at
With my culinary career spanning the past 20 years and career in the yacht industry beginning in 2011, I have progressed to Sole Chef aboard 40m Motor Yachts. I have traveled the East cost of the US, Caribbean and Bahamas as well as the Mediterranean and Turkey and have also worked at Michelin level in NYC at Oceana Restauraunt. I am a diligent Chef, focused, driven, communicative and eager to put my experience into practice as well as learning all the time. I specialize in Mediterranean cuisine as well as a variety of Asian styles. I have a strong focus on healthy food throughout all my cuisine and am certified at The Institute of Integrative Nutrition.
Chef @ Catering to a Brazilian family and their guests, as many as 28 as well as up to 9 crew. Cruising the Caribbean and East coast of the US. All dietary requirments catered to. Light and varied cuisine. From November 2013 to Present (2 years 2 months) Chef @ Catering to a Kuwaiti family of 6 and a crew of up to 12, cruised Turkey, Greek Islands, West cost of Italy, Sicily, and the South of France. Catered to specialist diets, coeliac, allergies, diabetic. Responsibilities included cooking for crew and guests, maintaining the galley, provisioning and menu planning. From May 2013 to October 2013 (6 months) Lead Line Cook @ Senior Line Cook at this 1 Michelin Star Restaurant in the heart of Manhattan, serving an almost exclusive seafood menu to up to 450 customers a night. A vast amount of experience in working at a Michelin level both in culinary practice, technique and working with seafood was attained. From October 2012 to April 2013 (7 months) Chef @ Catering to a private South American family, cruising the South of France, Italy, Sicily and Greece in both Ionian and Aegean Seas. Duties include cooking breakfast, lunch and dinner for up to 10 guests and 4 crew, menu planning, provisioning and accommodating any dietary requirements (diabetic, coeliac, gastric problems) as well as maintaining the galley and helping with docking and tying off lines. From May 2012 to October 2012 (6 months) Private Estate Chef @ Catered to a family of 5. Menu planning as well as catering to any dietary requirments incliding whole food. From September 2011 to January 2012 (5 months) Chef @ As the sole chef on board for two lengthy charters, one to the Chiarello family my duties included cooking breakfast, lunch and dinner for up to 12 guests and 4 crew daily; provisioning of the boat including drinks, menu planning, kitchen up keep and catering to the guests. We cruised up and down the Jersey shore, to Newport Rhode Island and New London Connecticut. Cuisines catered for included classic Italian, American, Mediterranean. From June 2011 to September 2011 (4 months) Executive Chef @ Line service management, Menu development, HAACP, Staffing of kitchen, Inventory, Crew training. From March 2010 to June 2011 (1 year 4 months)
Foods, Nutrition, and Wellness Studies, General @ The institute for integrative nutrition From 2014 to 2015 FEETAC Level 6, Professional Cookery @ Cork Institute of Technology From 2003 to 2006 Davitt Conroy is skilled in: Menu Development, Culinary Skills, Food, Catering, Restaurants, Fine Dining, Food Safety, Banquets, Cooking, Cuisine, Recipes, HACCP, Hospitality, Food Industry, Chef