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James Keogh

KSG Executive Innovation & Food Development Chef

From an early age James had a passion for food. Along with his training as a chef in DIT, he has worked both internationally and at home in some of Ireland’s top restaurants, working under such chefs as Derry Clarke in L’Ecrivain, Ross Lewis of Chapter One as well as Patrick Guilbaud. His life is food and at 20 years of age became Head Chef of Dublin’s Odessa Club– a five storey venue, which in his time there became synonymous with weekend brunch and fine dining.

His 4 years with KSG have seen him run some of our largest sites before taking on the role of Executive Innovation & Food Development Chef in KSG  which involves creating exciting new food concepts and constantly seeking new ways to bring innovation to KSG’s food and client restaurants.

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