Ann-Marie Holmes, Factory Manager - Fab 14
Ann Marie Holmes is an Engineer with Intel. She studied honours maths, chemistry, physics and biology for her Leaving cert which impacted significatly on her decision to follow a STEM career path.
Ann Marie Holmes is an Engineer with Intel. She studied honours maths, chemistry, physics and biology for her Leaving cert which impacted significatly on her decision to follow a STEM career path.
Deirdre Sayers is a National School Teacher working in Scoil Naomh Eoin, Baiste, Listóil, Co Chiarraí. She did a B.Ed degree in Mary Immaculate College in Limerick. Her degree was in Education, Irish, Philosophy and History. She holds a post of responsibility in
Nicole Feighery is a Customer Care Manager at Chill Insurance. Nicole graduated from TCD with a degree in Natural Science. Throughout her time working in the financial services sector she has obtained a number of relevant qualifications and is currently studying towards a Management Diploma in Insurance. 
Breda Ni Mhaoláin works as an Interpreter for the European Parliment. After she completed a BA in Irish and Psychology in NUI Galway, she did a masters in Translation. Following a few years working, she specialised by doing a diploma in Conference Interpreting
Michael Bohane works as a QA Manager for Teva Pharmaceuticals Ireland based in Waterford. Following his Leaving Cert he did a BSc and then a MSc in Biochemistry in UCC. He also did a Diploma in Pharmaceutical Manufacturing Practice (QP Qualification) allowing him to function as a QP and
Anna Holohan works in the Corporate Tax department of Deloitte as a Tax Trainee. She holds a Business and Law Degree from UCD, along with a Masters of Accounting from UCD Smurfit. Within her role, she is responsible, among other things, for the corporation tax compliance for a portfolio of
Cosmin Tudor works as a Restaurant Manager in McDonald's in Dublin. He holds a Diploma in Management, Commerce and Tourism which he got while studying in Romania. He is responsible for the overall operation and profitability of his restaurant
