ABOUT

JOCcooks-John O' Connor is a native of Nenagh, Co Tipperary, and is from a family with a long history in the food business.

He completed the comprehensive 3 month course in Ballymaloe, West Cork in 2013. This gave John a deep appreciation, a wide interest and the necessary practical skills to further develop his passion for food.

John took the opportunity to apply these skills when working abroad in New York and London from 2013 - 2016. He varied his culinary experiences by harnessing new skills at a Japanese restaurant, agency work in high-end & casual restaurants and city street food vendors, and The Standard Hotel NY whilst also making sure he kept up with the more traditional cuisine he grew up with. He has a wealth of knowledge and experience to cater to your desired menu requests.

International experience, with the flavour of home is at the heart of the dining experience John offers in this intimate safe environment cheffing service in your home or chosen venue.

For me, cooking is...

Fun! I love that cooking gives me a chance to be creative and indulge in my passion.

I learned to cook at...

Ballymaloe Cookery School. Gained experience in London and New York working around the cities best restaurant's and venues over 4 years.

A cooking secret...

Cooking with the best ingredients and executing high quality dishes.

My menus

French Menu

STARTER

All inclusive

Classic Prawn Cocktail with Homemade Sourdough Bread and Brown Bread

Deep Fried Goats Cheese with mixed Leaves, Beetroot, Cheery Tomatoes, Roasted Peppers, & Balsamic Syrup

FIRST COURSE

All inclusive

Cheeseboard with Charcuterie, Fresh Fruit, The Scullery Fig Chutney, & Crackers

Chicken Liver Pâté on Sourdough Bread

Moules Marinière with Cream, Garlic and Parsley

MAIN COURSE

All inclusive

Dover Sole in a Brown Butter Herb Sauce accompanied with Fine Green Beans, Asparagus, Tender stem Broccoli, Baby Potatoes and Mash Potatoes

Chicken and Stuffing wrapped in Parma Ham accompanied with a Red Wine Jus with Fine Green Beans, Asparagus, Tender stem Broccoli, Baby Potatoes and Mash Potatoes

Hereford Irish Beef Fillet Steak with Chimichurri / Whiskey Pepper Sauce accompanied by Fine Green Beans, Asparagus, Tender stem Broccoli, Baby Potatoes & Mash Potatoes

Rack of Lamb with a Rosemary, Garlic & Olive Crust with a Red wine Jus, Mint Sauce accompanied by Tender Stem Broccoli, Asparagus, Fine Green Beans, & Roast Potatoes

DESSERT

All inclusive

French Puff Pastry Apple Tart accompanied by Vanilla Ice Cream

The Ultimate Chocolate Ferrero Rocher Cheesecake

Creme Brulee

Meringue with Strawberries, Berries, Strawberry Syrup & Vanilla Ice Cream

Lemon Tart with Crème Fraîche

A taste of Italy

STARTER

All inclusive

Homemade Garlic Pizza Bread with Roasted Cherry Tomatoes, Toasted Pine Nuts, Rocket, Basil Olive oil and Balsamic drizzled over succulent Burrata Mozzarella!

Deep Fried Goats Cheese with mixed Leaves, Beetroot, Cheery Tomatoes, Roasted Peppers, & Balsamic Syrup

Arancini Balls stuffed with Gruyere accompanied by a Tomato Dipping Sauce

FIRST COURSE

All inclusive

Cheeseboard with Charcuterie, Fresh Fruit, The Scullery Fig Chutney, & Crackers

MAIN COURSE

All inclusive

Handmade Pasta with Prawns in a Lemon White Wine Sauce accompanied by Sourdough Garlic Bread

Aubergine Dumplings Alla Parmigiano (Vegetarian)

Homemade Butternut Squash Ravioli with a Brown Butter Hazelnut Sauce

DESSERT

All inclusive

The Ultimate Chocolate Ferrero Rocher Cheesecake

Meringue with Strawberries, Berries, Strawberry Syrup & Vanilla Ice Cream

Lemon Tart with Crème Fraîche

A Taste of Asia

STARTER

All inclusive

Pork & Ginger Dumplings w Special Dipping Sauce

FIRST COURSE

All inclusive

Grilled Figs with Shoaxing Dressing

MAIN COURSE

All inclusive

Salmon Teriyaki accompanied by Boiled Rice, & Salad Leaves w Finely Diced Red Pepper

Ponzu Marinated Beef Fillet with Boiled Rice and Grilled Mixed Peppers

DESSERT

All inclusive

The Ultimate Chocolate Ferrero Rocher Cheesecake

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Chef John's reviews

5

•

3 services

Jon is fantastic. We hired him for one meal in our Doolin rental with 7 of us. He brought everything he needed, and made incredibly tasting beautiful food. He also has lots of great stories about the chef life. You won't be disappointed!