Ana made competition history as the first female chef ever to win the International Chefs’ Cup.
Ireland’s Ana Nechita has been named winner of the Aramark International Chefs’ Cup 2026, following a three-day international culinary final in Dublin judged by some of Ireland’s most respected chefs. Ana also made competition history as the first female chef ever to win the International Chefs’ Cup.
The competition brought chefs from across Europe, Asia, North America, and Latin America to Ireland, with finalists were tested on flavour, technique, presentation, creativity, sustainability, and their ability to deliver exceptional food under pressure.
Dublin provided a fitting setting for the international final, reflecting Ireland’s reputation for exceptional food, outstanding produce, and warm hospitality. Over the course of the competition, chefs from around the world brought their own styles, influences, and techniques to Ireland, while competing in a city recognised for the quality and confidence of its food culture.
Representing Aramark’s Healthcare sector at Brabazon House Nursing Home in Sandymount, Dublin, Ana Nechita was awarded Gold after impressing the judges with an exceptional performance across both tasting and technical criteria.
Ana, who was assisted by Chef Philip Morrissey, delivered winning dishes that included a mushroom and goats cheese ravioli starter, a poached halibut main with scallop and dill mousse, and an Irish set cream dessert featuring strawberry, basil, and balsamic elements.
The Silver Award went to Sebastian Bünning and assistant Chef, Johannes Böttcher from Germany, while the Bronze Award was awarded to Nathan Booth and assistant Chef, Barry Gamble from the UK.
Ana Nechita said:
“Winning the International Chefs’ Cup is an incredible honour, particularly against such talented chefs from around the world. The standard throughout the competition was exceptional, and it was a privilege to represent Ireland and Aramark Healthcare on this stage.
To be the first female chef to win the competition makes this achievement even more special. I hope it encourages more women to pursue careers in professional kitchens and to believe that opportunities like this are within reach.”
Expert Judges and New Awards Highlight Culinary Excellence
The tasting panel was led by Ross Lewis, co-owner of two Michelin starred Chapter One. He was joined by Derry Clarke, former chef patron of the Michelin starred l’Ecrivain, Audrey Cronin of Unilever, Mario Henriquez, winner of the 2025 Aramark International Chefs’ Cup, and Cynthia Morales of Culinary Empower in Chile.
The technical judging panel was led by George Smith, Lecturer and World Master Chef, joined by Michael Nehrdich, Rational Germany; Sinead Corbally, Sustainability Manager at Aramark; and Darren Daly, Quality and Safety Director at Aramark.
This year’s competition also introduced two new honours. The Technical Award, recognising outstanding precision and execution in the kitchen, was awarded to Ana Nechita from Ireland. The Rising Star Award, celebrating emerging culinary talent, was awarded to Guo Qun Li from China.
Tom Neville, President & CEO, Aramark Ireland, said:
“Our warmest congratulations to Ana Nechita on being named winner of the Aramark International Chefs’ Cup 2026, and to every finalist who came to Dublin and cooked with such skill, discipline, and imagination.
“Dublin brought something very special to this year’s final. Ireland has a rare combination of exceptional produce, serious culinary talent and a natural generosity around food and hospitality. For chefs travelling here from across the world, that creates a setting that is both inspiring and memorable. Over the past three days, we were proud to welcome that talent to Dublin and to give them a real sense of the food, warmth and ambition that define Ireland’s hospitality.
“The standard of cooking was outstanding. What distinguished the strongest dishes was not only technical ability, but judgement, restraint and a deep understanding of flavour and ingredients. This competition celebrated the craft behind exceptional food, and it was a privilege to see that talent recognised here in Dublin.”
