Barry Hayden is an award-winning Executive Chef with over 30 years of experience in the culinary industry. A graduate of Cathal Brugha Street Catering College, Barry has led kitchens in prestigious venues including the Citywest Hotel, the Westgrove Hotel, and the PGA five-star Golf Resort in Johnstown. He is currently the Head Chef at Lily and Wild Catering.
Barry's passion for food is matched by his leadership in the culinary arts. He captained the Irish National Culinary Team to a silver medal at the Culinary Olympics in Luxembourg and a bronze at the Culinary World Championships in Berlin. His early career was decorated with numerous national awards, reflecting his dedication to excellence.
Driven by a lifelong dream, Barry opened and operated two successful restaurants under "The Candied Walnut" brand, both of which earned critical acclaim and multiple awards, including Best Restaurant and Best Customer Service.
Creative, disciplined, and team focused, Barry brings a wealth of expertise in fine dining, high volume catering, and kitchen operations. Known for his meticulous standards and deep commitment to quality, he continues to inspire with every plate he serves.
