Euro-Toques Young Chef of the Year Announces This Year’s Semi-Finalists

YC2018 Euro-Toques

Euro-Toques Ireland is delighted to announce the names of the 14 young chefs who have been selected to participate in this year’s Euro-Toques Young Chef of the Year competition presented by principal partners La Rousse Foods.

The 14 young chefs through to the next round of the competition are Niamh Barry from Lady Helen Restaurant at Mount Juliet Estate, Attila Galambos from Aniar Restaurant, Django Getsee from Farnham Estate Spa & Golf Resort, Ronan Halpin from Dromoland Castle, Kelan Heffron from Luna, Jack Lenards from Mews, Jake McCarthy from Forest & Marcy, Shane McDonnell from Muckross Park Hotel, Ruairí McHugh from Lady Helen Restaurant at Mount Juliet Estate, Karan Mittal from Ananda Restaurant, Michael Morrisroe from The Strawberry Tree, Jason Nolan from Gregans Castle, Matthew Stafford from Sage and Glen Sutcliffe from Chapter One Restaurant.

These 14 selected young chefs now have the opportunity to progress to the semi-finals of the Euro-Toques Young Chef of the Year competition presented by La Rousse Foods which will be held on Monday September 3rd in the professional kitchens of Dublin Cookery School, Blackrock, Co. Dublin and potentially, if successful at semi-final stage, through to the final round in November.

The next phase of the competition, will see the young chefs carrying out a practical challenge – recreating a specific dish or designing their own dish from a surprise selection of ingredients.

The Euro-Toques Young Chef of the Year competition presented by La Rousse Foods is Ireland’s premier culinary competition celebrating Ireland’s best emerging culinary talent.

Open to professional chefs under the age of 26, the competition has a proven track record in discovering the finest young talent with former winners including Mark Moriarty who progressed to win the World San Pellegrino Young Chef Competition in 2015.

The 6 selected semi-finalists in the Euro-Toques Young Chef of the Year competition presented by La Rousse Foods will all participate in the two-day chefs’ conference Food On The Edge in Galway on October 22nd and 23rd.

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