Séamus Gregan

Photo of Séamus Gregan
Ho Chi Minh City, Vietnam
London Business School, University College London (UCL)
Food Education, Asian Cuisine, The Business Of Food
  • In 2014, Séamus started a company in Ho Chi Minh City where he and his team teach children how to be confident and have fun in the kitchen, all while learning how to cook delicious dishes.
  • His obsession with Anthony Bourdain has led Séamus on pilgrimages to Noma in Copenhagen, Bún Chả Hương Liên in Hanoi, and one day hopefully, stalking red deer in the Scottish Highlands.
  • He was the youngest person ever elected to the London Business School Student Council.


Séamus' first taste of professional journalism came at 16 when he did summer work experience at The Financial Times — his first taste of good food came 15 years earlier when he discovered stinky cheese and shellfish towers on a family trip to France. After completing his studies in London, Séamus set off to South-East Asia in search of street food and adventure, settling in Ho Chi Minh City, Vietnam, first teaching ESL, but quickly moving to set up his own business running cooking clubs in the county's top International Schools. The next eight years were spent teaching kids to cook, while also establishing and growing the business, and navigating the pandemic. The nitty-gritty of the job is writing recipes that are easy to grasp for teachers, simple enough that kindergarteners can do them, and impressive enough that their parents keep paying to send their kids to class — so if Séamus isn't cooking, or teaching cooking, he's probably thinking about what recipe to write next!


Séamus has a bachelor's degree in Geography from UCL and a master's degree in Management from London Business School. He sees food as the underpinning economic unit of the Anthropocene and all of its issues, and food education as the way to solve many of the problems facing the world today.
Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Séamus Gregan