Member of the Month: Neil Ferguson

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Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated. This month’s winner is Neil Ferguson, a member who regularly contributes to our site via the app Chef+. He will also recieve a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.

We spoke to Neil to find out more about him...

Current place of work, position and a brief overview of where you have worked before.

I'm a pastry chef at 5 Star Castlemartyr Resort, Co. Cork. I began my career in hotels and restaurants across Birmingham city and have over 15 years’ experience working in kitchens throughout the UK, Australia and Ireland.

Growing up in a culinary family – both my parents were chefs at the NEC Birmingham – I developed a passion for food and on my return to Ireland I enrolled in IT Tralee where I graduated with a Diploma in Culinary Arts in 2010.

During my studies I began working at the Killarney Park Hotel where I started as Chef de Partie and returned as Sous Chef following a year out, during which I worked in kitchens throughout Australia. While at the Killarney Park Hotel, I worked under the tutelage of Odran Lucy, whose classical training in Michelin star restaurants helped to hone my skills as a chef and kitchen manager.

>>> View Neil's profile and follow him here

Looking to start a new

Close Message - I might contribute in the future

I love what you do, let me contribute right now

chapter in my career I, along with my wife and daughter, made the move to Castlemartyr to take up my current position.

What is your cooking style and what can people expect from the food on your menu?

Classic influenced desserts with a modern twist. I like to work on flavour profiles while using modern techniques.

What do you like about The Staff Canteen app and website?

They’re great, the app and website help showcase individual chefs who otherwise wouldn’t receive media attention. It’s also an excellent platform to interact with other chefs and suppliers within the hospitality industry.

What is your favourite dish to cook?

I don’t really have a favourite dish to cook as I am always looking for new and interesting dishes, always looking forward.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

I have a weakness for a good burger. I’m always cooking comfort food at home for my wife and daughter.

What are your plans for the future?

I am looking to expand the scope of the pastry section within the resort, building on the menu we already have and perhaps to open my own place one day..

Do you want to be the next member of the month? Download the app now for free and start sharing your images and interacting with other members to be in with a chance of winning!

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Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

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A little from you keeps this space free for all. Let’s keep lifting the industry, together.