Deirdre Devoy
Executive Chef - Bank of America EDR at Restaurant Associates | New York, New York, United States
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Deirdre Devoy serves as the Executive Chef at Bank of America EDR, where she brings a wealth of expertise and passion for culinary excellence to the forefront of the hospitality industry. With a distinguished career highlighted by her recognition as Restaurant Associates Chef of the Year in 2007, Deirdre has honed her skills in menu planning, recipe development, and training, making her a pivotal figure in the culinary landscape. Her commitment to creating seasonal menus that emphasize local, sustainable ingredients not only enhances the dining experience but also aligns with her strong belief in the correlation between whole foods and overall health and wellness.
At Bank of America EDR, Deirdre leads key projects that focus on elevating the culinary offerings while promoting diversity and inclusion within the kitchen. Her collaborative work style fosters an environment where team members thrive through coaching and performance management, ensuring that every dish reflects the highest standards of quality and creativity. Deirdre’s expertise extends beyond the kitchen; she is also a passionate advocate for gender equality in the culinary arts, actively mentoring aspiring chefs and promoting a culture of resilience and personal development.
Her ability to engage audiences through public speaking allows her to share insights on the importance of nutrition and sustainable practices in the food industry. Deirdre’s dedication to her craft and her commitment to fostering an inclusive and supportive culinary environment make her a respected leader and innovator in the field. As she continues to push the boundaries of culinary excellence, Deirdre Devoy remains a driving force in the mission to create delicious, health-conscious dining experiences that resonate with guests and promote well-being.
Executive Chef - Bank of America EDR at Restaurant Associates in May 2011 to Present
Executive Chef at Carnegie Hall in October 2003 to May 2011
Sous Chef - Bear Sterns Executive dining room at Restaurant Associates in October 2001 to October 2003
Sous Chef -Salomon Smith Barney, Executive Dining Room at Restaurant Associates in December 1999 to September 2001
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Technological University Dublin, Hospitality Management, July 1986 to July 1989
Dublin College of Catering Cathhal Brugha Street Dublin now TUDublin, July 1986 to July 1989
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Culinary
Food Cost
Menu Development
Food Service
Menu Design
Recipes
Fine Dining
Catering
Restaurant Management
Culinary Skills
Restaurants
Cuisine
Food
Menu Costing
Chef
Banquets
Sanitation
Pastry
Gender Equality
Women's Leadership
Diversity & Inclusion
Organizational Culture
Team Leadership
Organizational Leadership
Talent Management
Leadership
Leadership Development
Teamwork
Collaborative Work
Accountability
Coaching
Performance Management
Anti-racism
Leading Positive Change
Culture Development
Workplace Relations
Communication
Transparency
Public Speaking
Interpersonal Communication
Time Management
Emotional Intelligence
Resiliency
Personal Development
Prioritize Workload
Life Skills
Team Building
Change Management
Lead Change
Difficult Situations
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Discover more about Restaurant AssociatesWhat is Deirdre Devoy email address?
Email Deirdre Devoy at [email protected] and [email protected]. This email is the most updated Deirdre Devoy's email found in 2026.
How to contact Deirdre Devoy?
To contact Deirdre Devoy send an email to [email protected] or [email protected]. (updated on September 04, 2024)
What company does Deirdre Devoy work for?
Deirdre Devoy works for Restaurant Associates
What is Deirdre Devoy's role at Restaurant Associates?
Deirdre Devoy is Executive Chef - Bank of America EDR
What is Deirdre Devoy's Phone Number?
Deirdre Devoy's phone (212) ***-*465
What industry does Deirdre Devoy work in?
Deirdre Devoy works in the Restaurants industry.
Deirdre Devoy Email Addresses
Deirdre Devoy Phone Numbers
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