Biography for Derek Healy
Derek Healy was born in Dublin, Ireland. His passion for the culinary arts began at the age of 13 while cooking at home.
Derek enrolled in the Dublin College of Catering & Hotel Management at the age of 16. While studying in school Derek maintained a full-time position as a Commis Chef and Chef de Partie at The Berkeley Court Hotel, Dublin, Ireland, which was classified as one of the Leading Hotels of the Word Derek was chosen as one of the 10 finalists in the country for the Irish Mist Gourmet Competition at the age of 18.
Famous for its fine dining, Derek moved to the United States and after working in Montauk, Long Island and Boston to work as a Sous Chef at the renowned “21 Club” for personality Chef Michael Lomonaco. Derek’s next pursuit led him to Cleveland, Ohio as Sous Chef for French Chef Claude Rodier from the Moulin de Mougin. Derek assisted in the opening of “Sans Souci” the fine dining restaurant in Stouffers Hotel.
In 1993, Derek moved to Los Angeles to work as Executive Chef at Café Morpheus and shortly thereafter entered the Private Club industry and chose the City Club on Bunker Hill as his ultimate destination to practice his culinary arts. Derek worked as the Regional Executive Chef at the Club for over 18 years. In 1996, he was chosen as one of the top five Irish Chefs in America. In 1997 Derek received Club Corps recognition award for High Quality and Consistency followed by yet another achievement in 1998 when he was awarded Chef of the Year for the Western Region. In2004 Derek received the outstanding achievement award from the James Beard House in New York. In 2007 Derek was invited to The White House by Executive Chef Walter Schibe and collaborated to create a guest chef dinner at the City Club. Derek also received a commendation from the City of Los Angeles for contributions to the city in 2008.
Derek moved on to work as Regional Executive for Service Systems Associates overseeing The Autry Western Museum and Los Angeles Zoos special events. After over 2 years Derek entered the Private Chef world and using his extensive skills found a new passion for providing personalized service and one on one attention to individual tastes and preferences.
Derek’s unique culinary style and exquisite cuisine is derived from his classical French training and strong influence from the Pacific Rim. His goal is to provide exemplary, creative food and out of this world dishes using his extensive repertoire.
Please feel free to contact Derek at 818-458-... or at [email protected]