I create comforting, creative dishes using the very best local and seasonal ingredients—designed to bring people together.

Aoife Kelly

I cook seasonal Irish food that feels intimate, generous, and full of connection.

I’ve been a professional chef for the last three years. After training at Ballymaloe Cookery School, I moved to Australia where I’ve worked ever since—starting at the wine bar Hope St Radio and later cooking garden-to-table at Julie in the Abbotsford Convent, where I worked as sous chef.

Alongside restaurant work, I’ve cooked pop-ups and catering events with brands including Aesop, Salomons, Mecca, and ByRedo, as well as private dinners for clients. No matter the venue or setting, I’m driven by creating an intimate experience of food, connection, and community for my guests.

Plan your dinner with me

I put love and care into every dish—no matter how formal or casual the setting—because my food is always meant to nourish the person eating it.

What you can expect when you dine with me

I cook with purpose and creativity

Cooking is a beautiful, purposeful thing that feeds and nourishes people. For me it’s a creative craft, and the experience of eating together fosters community and connection.

I’m grounded in ingredient-led training

My primary training was at Ballymaloe Cookery School, and it completely ingrained in me the importance of ingredients and where they come from.

I lead with love, care, and hospitality

My secret in the kitchen is putting love and care into every dish. Whether the setting is formal or casual, I cook to nourish the person eating and to make them feel looked after.

Aoife Kelly’s Menus

I offer seasonal, ingredient-led menus inspired by Irish produce and seafood, with bold flavour, warmth, and a sense of abundance—ideal for intimate dinners, pop-ups, and special gatherings.

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