Bon Appétit! Cashel Palace Hotel Chef makes the Young Chef of the Year 2025 Finals

The semi-finals of the Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods, took place on Sunday, June 19 at Dublin Cookery School.

After a day of intense competition, six talented chefs were selected from a group of fifteen semi-finalists to advance to the national finals in October.

The finalists are: David Harte from The Searoom’s at Kellys Resort, mentored by Chris Fullam; Rob Martin of Apple HQ, mentored by Richard Murray; Nell McCarthy from dede, mentored by Ahmet Dede; Eoghan O’Flynn from The Cove at Fota Resort, mentored by Alex Petit; Joseph Quane of Allta, mentored by Niall Davidson; Maaike Venema from The Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes.

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These six finalists now advance to the final round in October, where they will compete for the prestigious title of Euro-Toques Young Chef of the Year 2025.

The selection was made by a distinguished panel of some of Ireland’s most respected chefs and industry leaders, who assessed both technical skill and creativity. The judging panel included Mickael Viljanen of Chapter One by Mickael Viljanen in Dublin, award-winning chef Mark Moriarty, Shauna Froydenlund of The Fold (opening soon in Derry), Stevie McCarry of Lir in Coleraine, Gareth Mullins of Anantara The Marker, Conor Halpenny of Square Dundalk and Commissioner General of Euro-Toques Ireland, Domini Kemp of Valence Hospitality, and Shauna Murphy of Pullman in Galway.

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This year’s competition is themed “Forgotten Foods: Honouring Ireland’s Larder.” The idea is to reflect on the richness of Ireland’s culinary heritage and ask 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, from curing and fermentation to nose-to-tail butchery and farmhouse cheesemaking, the brief asks: how can the past shape the future of food?

In the semi-finals, the chefs faced two core challenges. The first was 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 own design. The second task involved a mystery basket.

In 90 minutes, each competitor had to prepare two plates of a dish featuring three mandatory elements: megrim, seasonal vegetables, and a sauce. The judges were not only looking for creativity, but also for an understanding of balance, texture, and respectful treatment of humble ingredients.

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