Originally from Downings, Co Donegal, Ciaran began working at the Rosapenna hotel aged 16. Aged 23, he moved to England and started working as chef de partie, then quickly moved on to become pastry chef at the 2 Michelin Starred Champignon Sauvage in Cheltenham under the guidance of David Everitt-Mattiais.
When he returned to Ireland, he worked under Kevin Thornton for two years as senior chef de partie in Thorntons. He moved to start up The Greenhouse alongside Mikael Viljanen where he went on to become sous chef.
Upon leaving the Greenhouse in 2014 he went to cook in the Market Canteen in Blackrock with owner James Sheridan whilst also setting up the Culinary Counter, pop up restaurant alongside fellow chef Mark Moriarty. Ciaran then went on to do his own residency evening with Forest Avenue restaurant before the opening of Forest & Marcy where he now resides as head chef.