Gary Meehan is currently the head chef for Compass Group at Boston Scientific. They previously held various culinary roles, including sous chef at Harbour Hotel Galway from 2015 to 2020, and achieved the overall winner title for new food product development at GMIT in 2018 for the creation of Tribal Cheese. With a solid foundation in professional cookery, having earned a Higher Certificate and multiple bachelor degrees in business management and culinary arts from Galway-Mayo Institute of Technology, they possess extensive experience in the hospitality and restaurant sectors. Gary is known for their leadership skills in training and supervising staff, along with a strong commitment to producing excellent cuisine.
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