Tracy Rennie is a Michelin trained gourmet chef. After graduating in fine art, Tracy's love for food led her to train at the Elsa Van de Nest Culinary Academy in Capetown. She then spent time at the prestigious Cellars Hohenhort (Relais & Chateaux) situated in the winelands of Capetown. Following this, Tracy completed a stàge with the renowned Raymond Blanc at Le Manoir Quats Saisons in Oxfordshire. Arriving in Dublin in 2000, Tracy spent 2 years with Patrick Guilbaud Restaurant and a further 2 years at La Maison des Gourmets.
" My cooking reflects my love of fine art. Whilst cooking I use all my senses - taste, smell, sight, touch and sound and this has a huge influence on the final dish. Skill and technique in cooking is paramount in bringing the best out of the finest local ingredients."