The search for Ireland’s next culinary star has entered its final stage
The search for Ireland’s next culinary star has entered its final stage, with six exceptional young chefs securing their place in the Euro-Toques Young Chef of the Year 2026, presented by La Rousse Foods. Open to professional chefs under the age of 28 the competition is known for discovering exceptional young talent.
Following an intense day of competition at Dublin Cookery School on Sunday, 5 July, the finalists emerged from a field of fifteen of Ireland’s most promising young chefs, each demonstrating technical excellence, creativity and a deep understanding of Irish ingredients.
The finalists:
- Áine Budds of Comet, mentored by Kevin O’Donnell
- Shannon Caulfied of Ashford Castle, mentored by Liam Finnegan
- Aymeric Decourval of Lady Helen, Mount Juliet Estate, mentored by Stephen Murphy
- Sam Nourse of Chapter One by Mickael Viljanen, mentored by Mickael Viljanen
- Jack Rice of Comet, mentored by Kevin O’Donnell
- Simone Tamilio of Bar Pez, mentored by Hugh Higgins.
The finalists will now prepare for the final on Sunday, 11 October 2026, where one chef will be crowned Euro-Toques Young Chef of the Year 2026 before the annual Gala Dinner at Dublin’s InterContinental Hotel.
This year’s theme, “Community at the Table – From Place to Plate,”
This year’s theme, “Community at the Table – From Place to Plate,” invited competitors to think beyond the plate and reflect on the relationships that shape modern cooking. Rather than focusing solely on technical execution, chefs were challenged to consider the wider food ecosystem – from producers and suppliers to guests and local communities – and to demonstrate how heritage, seasonality and sustainability influence the food they create.
The theme encouraged competitors to explore both the places they come from and the places where they now cook, celebrating the traditions, ingredients and people that define contemporary Irish cuisine.
The semi-finals tested competitors across two demanding challenges.
The day began with a 30-minute technical skills test, during which chefs were required to shuck oysters before presenting both a raw and a cooked preparation with dressings of their choice.
The second challenge saw competitors presented with a mystery basket and just 90 minutes to produce a dish built around three mandatory elements: Irish ling, seasonal vegetables and a sauce. Judges assessed not only flavour and presentation, but also technical precision, creativity, balance and the respectful use of ingredients.
This year’s featured ingredients
This year’s featured ingredients, Irish line-caught ling and oysters, were selected in collaboration with BIM (Bord Iascaigh Mhara) to highlight two outstanding but often overlooked products of Ireland’s waters. Ling, a native species that is still underused by consumers, showcases the value of sustainable Irish fisheries and encourages chefs to diversify beyond more familiar fish. Oysters were chosen to celebrate Ireland’s rich shellfish heritage and the vital role oyster farming plays in supporting coastal communities, improving water quality and enhancing marine biodiversity.
Conor Halpenny, Commissioner General of Euro-Toques Ireland, said the ingredient reflected the organisation’s ongoing commitment to education through food.
“One of the strengths of this competition is its ability to start conversations. By choosing ingredients like Irish ling, we’re encouraging young chefs – and ultimately diners – to look beyond the obvious choices. Ireland has an extraordinary natural larder, and part of our role is to celebrate lesser-known native species that support local fishermen, promote biodiversity and deserve a place on our menus.”
The judging panel
The judging panel brought together some of Ireland’s most respected chefs and food leaders, who evaluated every dish for technique, flavour, innovation and professionalism. The judges were: Danny Africano, Lignum; Keelan Higgs, Variety Jones; Robbie Krawczyk, Restaurant Chestnut; Gareth Mullins, Anantara The Marker Dublin; Aishling Moore, Goldie. The competition kitchen was led by Conor Halpenny of Square Dundalk and Domini Kemp of Lottie’s.
Speaking after the semi-finals, Gareth Mullins, Chair of the Euro-Toques Young Chefs Committee, said the competition continues to play a vital role in developing Ireland’s next generation of culinary leaders.
“The Young Chef of the Year is about much more than finding a winner. It’s about creating opportunities for young chefs to challenge themselves, learn from experienced mentors and build lasting relationships across our industry. Every year we’re inspired by the level of talent coming through, and this competition allows us to celebrate not only those chefs but also the incredible producers whose work underpins Irish cuisine.”
Euro-Toques Young Chef of the Year
Widely regarded as Ireland’s premier competition for emerging chefs, the Euro-Toques Young Chef of the Year, presented by La Rousse Foods, has become one of the country’s most influential platforms for developing young culinary talent.
Through mentoring, education and collaboration with artisan producers, the competition encourages chefs to embrace Irish ingredients, sustainable practices and a strong sense of community. As the six finalists prepare for October’s final, they will continue to refine their ideas under the guidance of some of Ireland’s leading chefs before competing for one of the country’s most coveted culinary titles.
Euro-Toques Ireland www.euro-toques.ie
