Brendan Cronin

Mayo-born Brendan Cronin is a graduate of City & Guilds Institute of London. He worked in hotels in Limerick City, County Donegal, and Dublin before leaving Ireland to pursue his dreams. As a professional chef, he has worked for major international hotel companies in Ireland, Switzerland, West Africa, Thailand, Macao, Malaysia and Singapore. Brendan contributed to many hospitality textbooks, especially in the field of translation. He completed the translation of the textbook “Precis de Cuisine” from French to English for the Swiss food company, Nestle, which is now used as a textbook in many Hotel Management Schools around the world. He is a member of the American Culinary Federation, The International Council on Hotel, Restaurant and Institutional Education, and the Massachusetts Restaurant Association. A two-time nominee for the Excellence in Teaching Award, Brendan has a Master of Business Administration from Endicott College, where he teaches Events Management, Culinary Arts, Hospitality Entrepreneurship, and Senior Internship Seminars. He lives on the North Shore in Boston, with his wife, Christine, and Sparkie, their Springer-Spaniel-Pointer.

With his new book “Cheffin: From Potatoes to Caviar,” Cronin – the only Irish chef to attain the prestigious Swiss culinary title of “Chef de Cuisine Diplom√©,” Swiss Master Chef – Brendan takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in the West of Ireland, to cooking in great hotels in Limerick, Dublin and onward to the beckoning and beautiful Swiss Alps, Africa, and The Far East. We follow Brendan as he pursues his dream of becoming a skilled and accomplished chef while working for some of the best hotels in the world.

“Cheffin” provides us with tremendous insight to luxury hotels, the guests who stay in them, and the exceptional people who make it all happen, as well as fascinating behind-the-scenes descriptions of what it takes to become a professional chef in the intensely competitive and fast-paced environment of the international hospitality industry.

Sign up to our Daily Newsletter

Click to access the login or register cheese