About Us
Jennifer Lee, Chef and Proprietor was Ballymaloe trained under Darina Allen in County Cork, Ireland. Specializing in European and ethnic cuisine, Jennifer grew up on a farm and was taught organic practices by her beloved grandfather. This connection to the land at a young age grew into a lifelong pursuit and interest in the environment, sustainable farming practices, and the slow food movement.
Jennifer has a background in environmental law and now lives between the United States and Galway, Ireland where she shares an organic sheep and cattle farm with her son Jonathan, her husband Patrick, and their sheepdogs.