Kieran is an expedition and private chef and international mountain leader with more than 20 years’ experience cooking and leading in a wide variety of countries and on vastly differing terrains and climates around the world. He’s cooked a 6-course tasting dinner with matched wines from a basecamp tent, prepared homemade pumpkin and sage gnocchi with wild boar râgu at an overnight snowhole camp in the Italian Alps and served reindeer loin with smoked beetroot, skyr and pine needle salt in the Arctic.
Worldwide outdoor cooking
Being taught how to cook by his father, while still in school, proved to be a valuable skill as he moved into working in the outdoor arena. Having first qualified as a Mountain Leader, followed a few years later as an International Mountain Leader, Kieran picked up a vast array of dishes and cooking techniques to add to his repertoire while working abroad as an instructor, trekking guide and expedition chef:
From North African tajines, mechoui, ful medames, shakshouka; to Middle Eastern pilafs, salads, pides, dolmas, shawarma; onto Andean ceviches, asados, curantos and Himalayan curries, dhals, momos, parathas, pickles and chutneys.
Teaching his knowledge
However, it wasn’t until a number of years later on a ski touring expedition in the Finnish Arctic with another mountaineering instructor, that the real lightbulb moment occurred. Sitting down to a table laden with spiced fish soup, root vegetable salad, and a Thai style risotto the other instructor suggested he teach other outdoor students and instructors how to cook good food in the mountains. Since then, Kieran has gone on to producing gourmet outdoor recipes for individual clients, outdoor brands & adventure publications. He’s cooked 7-course tasting menus for HNW clients in high-end ski chalets and in private homes.He has also run backcountry cooking workshops for several outdoor brands and festivals.