Kevin Ward is a professional in the field of culinary arts and hospitality management, with a wealth of industry and academic experience, holding a Master of Business Administration (MBA), a BA in Culinary Arts, as well as a BA (hons) in Hotel Management. Kevin’s has also pursued educational excellence with a Postgraduate Diploma in Learning, Teaching and Assessment. Kevin previously worked as an Executive Chef for Sheraton, and Hodson Bay Hotel Group.
In 2014 Kevin joined the Technological University of the Shannon as a lecturer in Culinary Arts, specialising in pastry, and regularly mentors’ students for culinary competitions. Kevin has also a keen interest in sustainability and waste reduction and has implemented what he calls BioTerraCycling food waste system at TUS. This system involves capturing food waste and reusing it for vegetable fertility on campus. Currently pursuing a PhD., Kevin’s research delves into the complex dynamics of chef retention in the hospitality industry, focusing on the isomorphic forces at play.
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