“The secret ingredient will always be time, passion and dedication.”
JB is from a small town called Luneville, not far from the city of Nancy in Lorraine in the northeast of France. After working in childcare, JB followed a traditional chef’s training in France. He arrived in Ireland in 2001 and worked in many prestigious hotels and restaurant in Galway, Clare, Cork and Waterford.
Following his passion for sustainable tasty food, he joined GIY in 2016 to open GROW HQ. JB brings a modern flair and dedication to traditional techniques to preserve food and manage a zero-waste kitchen. He has a strong focus on fresh, local, seasonal products of impeccable quality.