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Peter Walsh has a diverse work experience in the hospitality industry, starting as a Head Baker at Bageriet Brød in 2016 before moving up the ranks to become a Sous Chef at Aniar, a Michelin-starred restaurant specializing in Irish cuisine, in 2014. After a stint as a Sustainability Intern at the Federation of WWOOF Organisations (FoWO) in 2017, Peter worked as a Food Technologist Intern at Dawn Farms in 2018. Peter then transitioned to Operations Specialist at Press Up Hospitality Group in 2019 and Operations Lead at Supervalu in 2020 before becoming a Hospitality Consultant at Quinta do Lago, Sprout & Co, and as a Freelance Consultant, respectively, from 2021 to 2023. Peter's most recent role is as a Customer Success Specialist at Nory, starting in June 2023.

Peter Walsh completed a Bachelor of Biomedical Science degree in Physiology at the University of Galway in 2012, followed by a Culinary Arts degree from Galway-Mayo Institute of Technology in 2014. In 2018-2019, they pursued a postgraduate degree in Business Management & Technology from Technological University Dublin, and in 2020, they completed a Professional Diploma in Project Management at University College Dublin. Additionally, they obtained the Project Management Professional (PMP) certification from the Project Management Institute in March 2023.