It was a day of intense competition at Dublin Cooking School recently, in which six talented chefs were selected from a group of 15 semi-finalists to advance to the national finals of the Euro-Toques Young Chef of the Year 2025. Taking place in October, the event presented by La Rousse Foods, will celebrate the rising stars of the culinary world.
Founded to support and develop young Irish culinary talent, the competition is widely regarded as a platform for cultivating the next generation of Irish chefs and showcasing the work of local food producers.
“It’s an opportunity to bring together some of the best young talent on the island and to shine a spotlight on the artisan producers we value so much. Every year, we choose a new theme that speaks to what matters in food today, and we’re proud to be able to give visibility to both chefs and suppliers who represent the future of Irish cuisine,” explains Conor Halpenny, commissioner general of Euro-Toques Ireland.
This year’s competition is themed Forgotten Foods: honouring Ireland’s arder.
The idea is to reflect on the richness of Ireland’s culinary heritage and rediscover what we may have left behind. The challenge for competitors is to rediscover lost ingredients, traditional techniques and the foodways that shaped Irish cuisine – then bring them to life in a way that’s rooted in sustainability and modern creativity.
The focus is on reimagining what’s possible with the bounty of Ireland’s land and sea. From heritage grains to lesser-known fish, curing, fermentation, nose-to-tail butchery and farmhouse-cheesemaking, the brief asks: how can the past shape the future of food?
Conor Halpenny, commissioner general of Euro-Toques Ireland.
Rob Martin of Apple HQ, mentored by Richard Murray. /@possamedia
Nell McCarthy from Dede, mentored by Ahmet Dede./@possamedia
Maaike Venema from The Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes. /@possamedia
Highlighting Irish producers
Two ingredients are selected from Euro-Toques producers, and the finalists go to visit at least one ingredient producer so they can gain an understanding of ‘the blood, sweat and tears’ that go into providing these ingredients.
“That’s so important for young chefs to understand. They have to value the amount of effort it takes to get it to the point where it comes through the kitchen door, from either a farmer, a grower or a producer. They must understand that each heartache and each reward, everything, comes at a price for these people,” explains Conor.
He adds, “We can’t do our jobs without producers. I think young chefs need to have that drilled into them a lot more. And that’s what Euro-Toque’s ethos is – we champion small food producers in this country, to showcase them and to show the amazing produce we have on the island.”
The competition started in March and is open to professional chefs under the age of 28. It is known for discovering exceptional young talent. Former winners include Mark Moriarty, who went on to win the World San Pellegrino Young Chef Competition in 2015, Conor Halpenny, who reached the regional finals of the 2022 renewal, and Gráinne Mullins, who was featured on the prestigious Forbes 30 under 30 list of leading young innovators, entrepreneurs, and leaders in 2023.
For the young chefs participating, this contest offers a unique experience which brings recognition across Ireland and beyond and serves as a prestigious stepping-stone in their culinary career.
The semi-finals were introduced to find the people who can cook the best under pressure.
“It’s all about education and camaraderie,” says Conor. “I competed in the competition three times before I won. I got to the final the first time, I didn’t get through the next year, and then I won it in 2017.
“Each year, you learn something about yourself and how you cook under pressure, especially in competitions. But you’re also meeting producers, you’re meeting chefs who are like-minded individuals who are at the same age and who you’ll be going up through the ranks with for years to come.”
Joseph Quane of Allta, mentored by Niall Davidson. /@possamedia
Eoghan O’Flynn from The Cove at Fota Resort, mentored by Alex Petit. /@possamedia
David Harte from The Searoom’s at Kelly's Resort, mentored by Chris Fullam. /@possamedia
In the semi-finals, the chefs face two core challenges. The first is a pastry-focused skills test, where they had just 30 minutes to replicate a recipe for shortbread biscuits and create a flavoured cream of their design.
The second task involves a mystery basket. In 90 minutes, each competitor had to prepare two plates of a dish featuring three mandatory elements: megrim (a type of sole), seasonal vegetables, and a sauce.
The judges are not only looking for creativity, but also an understanding of balance, texture, and respectful treatment of humble ingredients.
The selection was made by a panel of some of Ireland’s most-respected chefs and industry leaders, who assessed both technical skill and creativity.
Winning the competition opens doors and is a big accolade in the country. The finalists will now go through months of training and preparation, putting their head down and working with their mentors. It is a lot of work on top of their normal working schedule but, “an exciting few months for them”, says Conor.
See euro-toques.ie.
It was a day of intense competition at Dublin Cooking School recently, in which six talented chefs were selected from a group of 15 semi-finalists to advance to the national finals of the Euro-Toques Young Chef of the Year 2025. Taking place in October, the event presented by La Rousse Foods, will celebrate the rising stars of the culinary world.
Founded to support and develop young Irish culinary talent, the competition is widely regarded as a platform for cultivating the next generation of Irish chefs and showcasing the work of local food producers.
“It’s an opportunity to bring together some of the best young talent on the island and to shine a spotlight on the artisan producers we value so much. Every year, we choose a new theme that speaks to what matters in food today, and we’re proud to be able to give visibility to both chefs and suppliers who represent the future of Irish cuisine,” explains Conor Halpenny, commissioner general of Euro-Toques Ireland.
This year’s competition is themed Forgotten Foods: honouring Ireland’s arder.
The idea is to reflect on the richness of Ireland’s culinary heritage and rediscover what we may have left behind. The challenge for competitors is to rediscover lost ingredients, traditional techniques and the foodways that shaped Irish cuisine – then bring them to life in a way that’s rooted in sustainability and modern creativity.
The focus is on reimagining what’s possible with the bounty of Ireland’s land and sea. From heritage grains to lesser-known fish, curing, fermentation, nose-to-tail butchery and farmhouse-cheesemaking, the brief asks: how can the past shape the future of food?
Conor Halpenny, commissioner general of Euro-Toques Ireland.
Rob Martin of Apple HQ, mentored by Richard Murray. /@possamedia
Nell McCarthy from Dede, mentored by Ahmet Dede./@possamedia
Maaike Venema from The Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes. /@possamedia
Highlighting Irish producers
Two ingredients are selected from Euro-Toques producers, and the finalists go to visit at least one ingredient producer so they can gain an understanding of ‘the blood, sweat and tears’ that go into providing these ingredients.
“That’s so important for young chefs to understand. They have to value the amount of effort it takes to get it to the point where it comes through the kitchen door, from either a farmer, a grower or a producer. They must understand that each heartache and each reward, everything, comes at a price for these people,” explains Conor.
He adds, “We can’t do our jobs without producers. I think young chefs need to have that drilled into them a lot more. And that’s what Euro-Toque’s ethos is – we champion small food producers in this country, to showcase them and to show the amazing produce we have on the island.”
The competition started in March and is open to professional chefs under the age of 28. It is known for discovering exceptional young talent. Former winners include Mark Moriarty, who went on to win the World San Pellegrino Young Chef Competition in 2015, Conor Halpenny, who reached the regional finals of the 2022 renewal, and Gráinne Mullins, who was featured on the prestigious Forbes 30 under 30 list of leading young innovators, entrepreneurs, and leaders in 2023.
For the young chefs participating, this contest offers a unique experience which brings recognition across Ireland and beyond and serves as a prestigious stepping-stone in their culinary career.
The semi-finals were introduced to find the people who can cook the best under pressure.
“It’s all about education and camaraderie,” says Conor. “I competed in the competition three times before I won. I got to the final the first time, I didn’t get through the next year, and then I won it in 2017.
“Each year, you learn something about yourself and how you cook under pressure, especially in competitions. But you’re also meeting producers, you’re meeting chefs who are like-minded individuals who are at the same age and who you’ll be going up through the ranks with for years to come.”
Joseph Quane of Allta, mentored by Niall Davidson. /@possamedia
Eoghan O’Flynn from The Cove at Fota Resort, mentored by Alex Petit. /@possamedia
David Harte from The Searoom’s at Kelly's Resort, mentored by Chris Fullam. /@possamedia
In the semi-finals, the chefs face two core challenges. The first is a pastry-focused skills test, where they had just 30 minutes to replicate a recipe for shortbread biscuits and create a flavoured cream of their design.
The second task involves a mystery basket. In 90 minutes, each competitor had to prepare two plates of a dish featuring three mandatory elements: megrim (a type of sole), seasonal vegetables, and a sauce.
The judges are not only looking for creativity, but also an understanding of balance, texture, and respectful treatment of humble ingredients.
The selection was made by a panel of some of Ireland’s most-respected chefs and industry leaders, who assessed both technical skill and creativity.
Winning the competition opens doors and is a big accolade in the country. The finalists will now go through months of training and preparation, putting their head down and working with their mentors. It is a lot of work on top of their normal working schedule but, “an exciting few months for them”, says Conor.
See euro-toques.ie.
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