Master Chefs Marks 25 Years in Business

Pictured announcing their new catering partnership at Dexcom Stadium in Galway is Pat O'Sullivan, CEO, Master Chefs and Philip Patterson, Head of Commercial and Marketing, Dexcom Stadium. Master Chefs will deliver catering and bar services across the new state of the art stadium from Connacht Rugby match days to conferences, hospitality lounges, and a public coffee shop. Photo courtesy of Andrew Downes Photography. 

Master Chefs Mark 25 Years in business with €90 million in New Catering Contracts  

Master Chefs, an independently owned, award-winning catering and event management company based in Limerick and operating nationally, has announced a major business expansion after winning new catering contracts worth €90 million. 

The multi-year contracts – ranging in duration from three to ten years - include Maynooth University, the National Gallery of Ireland, Dexcom Stadium (the home of Connacht Rugby), and Bon Secours Hospital in Limerick. The announcement comes as the company celebrates its 25th anniversary, marking over two decades of growth. 

Once a traditional event caterer, the company founded in 2000 by trained chef and entrepreneur Pat O’Sullivan, now provides premium catering and event management solutions to the Education, Healthcare, Events, and Sports and Leisure sectors. The addition of these new long-term contracts marks a transformational milestone for the company that already employs 450 people across its operations nationally and at its headquarters and farm in Limerick. 

Pat O’Sullivan, CEO of Master Chefs, said: “I am immensely proud of our business, our team, and the quality of service we deliver. From humble beginnings, we have stayed true to our values, sourcing the best organic produce from our own farm, keeping sustainability at the heart of every menu, and maintaining the highest standards of excellence. As Master Chefs continues to grow, our focus on quality and responsibility will never change.” 

At the heart of this growth is the company’s 10,000 square foot central production unit, which has transformed scalability by enabling Master Chefs to serve multiple large contracts simultaneously while achieving significant economies of scale. By reducing duplication of resources across sites, efficiency and quality have been enhanced, ensuring consistent delivery for thousands of customers every day. 

This commercial success has been matched by strategic reinvestment; the management team has expanded, new digital operational systems have been introduced, and the company’s sustainability infrastructure has been further strengthened. 

“Our model gives us agility,” O’Sullivan continued. “We can respond quickly to opportunities and reinvest profits directly back into the business. This allows us to prioritise long-term value creation, focusing on sustainability, staff development, and local supplier partnerships.” 

Ellan Farm – From farm to fork to farm 

The establishment of Ellan Farm in 2021 is a key differentiator for Master Chefs and a cornerstone of their strategy to become a zero-waste enterprise. With the company investing 1 million in the 20-acre organic farm to date, this closed loop sustainable system sets the company apart from competitors supplying seasonal organic produce directly to customers. Beyond food production, the award-winning farm also serves as an educational hub, raising awareness of food provenance, nutrition, and sustainable practices. 

Master Chefs prioritises Irish and regional suppliers, with many based in the Mid-West, ensuring that financial performance directly supports the local economy. 

For further information and/or an interview with Pat O’Sullivan, CEO, Master Chefs, please contact: 

Hazel Dobbyn, 087 4190341 hazel@andsmyth.ie  

Katie Boyle, 087 7065744 katie@andsmyth.ie