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Diarmuid has over 20 years of international experience within the food and wine industry, both as a head chef and a sommelier. He received the David Gumbleton Memorial Award in Culinary Arts and was a Silver Medallist in the Best Sommelier in Ireland category 2012. He holds a BA in Culinary Arts from Dublin Institute of Technology and an MA in Anthropology of Food from the University of London. His previous areas of research include gastronomic heritage, food access within conflict zones and human approaches to nutrition. He is currently starting PhD research in the area of wine language within wine writing with a focus on gender and terroir. He runs the wine programme and lectures in both Wine Studies and Professional Cookery at the School of Culinary Arts and Food Technology in Dublin.