We specialize in private trip planning, group tours, and curated culinary, artistic, & cultural experiences – for visitors who are curious, environmentally conscious, and eager to venture off the beaten path. We also produce a biweekly podcast called Dyed Green and publish a biannual print-only magazine about modern Ireland called Bog & Thunder.
We believe food to be one of the best ways to learn about a place, and Irish food is unexpectedly delicious. Food represents ritual, culture, and communication; it is a marker of change and the passage of time; it is a way to expand our knowledge of the world, and a way to communicate with others.
To maintain accountability and transparency, we clearly define and share our understanding of the terms we use to describe our work, and don’t hide behind buzzwords or greenwashing.
Founder & Creative Director
Kate has spent the last twenty years immersed in food, Irish politics, and the environment. Both sides of Kate’s family hail from Ireland (Tullamore & Belfast), and she has traveled extensively throughout the country. Kate is the guiding force behind Bog & Thunder’s commitment to sustainability, and has multiple degrees in environmental policy, including a master’s degree in environmental justice from the University of Michigan.
Kate’s food and hospitality experience ranges from working on an organic farm and studying sustainable agriculture in Cuba, to working at a number of top hotels and restaurants in New York City, including The Breslin, The John Dory, the Ace Hotel, and the Wythe Hotel. In addition to co-hosting the podcast Dyed Green with Max, Kate is also a writer and the Editor In Chief of Bog & Thunder Magazine.
Culinary Director
Max is an award-winning chef and restauranteur who has published four cookbooks. Max grew up cooking organic food at a summer camp in western Michigan, before moving on to work at the beloved Zingerman’s Deli and later as the Chef de Cuisine at eve in Ann Arbor.
After moving to New York, Max worked at the Michelin-starred The Breslin, before moving to Roberta’s, where he was chef-de-cuisine when the pizzeria received two stars from the New York Times. While there he also secured a James Beard nomination and a Forbes 30 Under 30 Award. In 2015 Max and his brother Eli founded Samesa, a Middle-Eastern inspired, fast-casual restaurant and catering company in midtown Manhattan.
In 2025, Max opened Bev’s Bagels in Detroit, followed by a second location in Birmingham, MI in October 2026. Bev’s Ann Arbor will open this winter.
One-of-a-kind, transformative guided tours of Ireland centered on food, craft, and sustainability.
