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He later joined the culinary team at The Savoy Hotel, London where he mastered the nuances of myriad kitchens and gained a strong Classical knowledge of Cuisine for two years. He benefited immensely by working with legendary names such as Roux Brothers, Gordon Ramsey's Aubergine and Royal hospital road restaurants which holds 3 Michelin Stars. Gordon taught him about the five-senses of cooking, Taste, Texture, Appearance, Consistency and the delectable Marriage of Ingredients.
After London he relocated to Munich, Germany where he worked for Restaurant Am Marstal a 2 Michelin star restaurant that gave Eoghain a great insight into German gastro cuisine.
Returning to London, Eoghain worked as head chef at the famous celebrity hangout, Soho House.
La Pachyderme was a new venture for Eoghain in Paris as Head Chef and received excellent reviews from Le Monde, Le Figaro, Gault & Millau, L'Hotellerie, Zurban, Elle Magazine, Entrée Magazine, Cuisine Creative Magazine, Hotel and Catering Magazine, Sunday Times Magazine, and Privilege Magazine.
Jacque and Laurent Pourcel appointed him Executive Sous Chef in their new quest opening W'Sen's in London "this was a very exciting and interesting insight into launching a new restaurant". At W'Sen's Eoghain also had the opportunity to star in a TV series called Britain's Top Models, a big brother style show in which members of the public were challenged to cook along side his brigade of chefs. With his infectious laugh he tells that the real challenge was for him having 10 fashion models in his kitchen but says "There are no losers in my kitchen".
On his appointment to Raffles Resort Canouan Island, he brings his wealth of knowledge back to his roots in the Caribbean. La Varenne is his "new play ground" with a strong team of chefs he welcomes and inspires all with his French and European influences and creativity.
Raffles Resort Canouan Island has received several prestigious awards, and now Eoghain has personal ambitions for La Varenne to ensure that this superb restaurant achieves top international accolades for the future. He also had the honour in participating in The Word Gourmet Summit 2007 in Singapore as one of the Master Chefs.
Set in the luxurious Villa Monte Carlo and adorned with most spectacular panoramic views of the Caribbean, the resort and the islands of the Grenadines, a setting of refined & understated elegance, makes this gourmet restaurant lend itself perfectly as a very exclusive retreat from the sun trenched island life. Culinary precision to preserve flavours dominates every single dish. The motto of the restaurants' Kitchen Team is to offer dishes that are of "Essence and Beauty".
Injected with a classic and modern flair that matches a European Michelin Star Restaurant and promises the most discerning gourmet a refined dining experience.
