Born in Dublin, Ireland Derek’s passion for the culinary arts began at the age of 13 while cooking at home and enrolled in the Dublin College of Catering & Hotel Management at the age of 16. While studying in school he maintained a full-time position as a Chef de Partie at The Berkeley Court Hotel, Dublin, Ireland.
At 22 he moved to the United States and after working in Montauk moved to New York to work as a Sous Chef at the renowned “21 Club” for personality Chef Michael Lomonaco. His next pursuit led Chef Derek to Cleveland, Ohio as Sous Chef for French Chef Claude Rodier from the Moulin de Mougin.
In 1993, he decided to move to Los Angeles to work as Executive Chef at Café Morpheus and shortly thereafter entered the Private Club industry as Executive Chef at the City Club on Bunker Hill for over 18 years, receiving a James Beard award among others.
He 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 he 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. His unique culinary style and exquisite cuisine is derived from classical French training and strong influence from the Pacific Rim.Book Chef
Testimonials for Derek Healy
Everything from Chef Derek was delicious! We also really appreciated that he fully took care of service, clean up and leaving nicely packed leftovers for us to eat the next day.Food: | Service:Kate Wiggin (Select)