About Chef Tracy Rennie
Tracy Rennie is a Michelin-trained chef who after graduating in fine art in South Africa, trained as a chef at the Elsa van der Nest culinary academy in Cape Town.
Tracy then went on to work under Jean Christophe Novelli at the prestigious Cellars Hohenhort (Relais Chateaux) in the Constantia winelands. Following this Tracy completed a stage with the renowned Raymond Blanc at Le Manoir Aux Quat’ Saisons in Oxfordshire.
Arriving in Dublin in 2000, Tracy worked in Restaurant Patrick Guilbaud and thereafter in La Maison des Gourmets.
Tracy has since worked for herself as a chef and catered for private clients in London, Berlin, Scotland, South Africa and Antigua.
Tracy’s sole aim is to maximise taste and depth of flavour whether cooking the simplest or the most refined dishes. She is not a fan of gimmicks, believes in the craft and skill of cooking, and is unapologetic about her use of herbs, seasoning and butter. She has a love for caramelisation, reductions and sauces and her objective for anyone eating her food is pure pleasure.
Our Service Philosophy
Tracy takes her relationship with clients very seriously and believes you are only as good as your last job. We delight in repeat business and word of mouth, so building a relationship and trust and being able to deliver what the client wants is at the heart of what we do.
Tracy works with the best gourmet suppliers and artisans and a fantastic team of highly trained chefs and waiters.
Catering & Events
Tracy will always spend time listening to client’s needs. She helps plan and organise events from start to finish, and is happy to tailor a menu to suit both the occasion and the budget. Please see our Events & Catering page.