The contest, which this year took place at The School of Culinary Arts & Food Technology in Technological University Dublin, showcases the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
Senior chef participants were given two and a half hours to prepare dishes to impress the judges. The finalists in this category (chefs in the position of sous chef and above) were asked to create a menu of three courses for two covers using ingredients including a mystery box.
Menus were required to include a plant-based starter, a main course utilising the protein provided and a dessert with both hot and cold elements.
The overall winner of the Senior Chef of the Year competition was Lee Redman from Restaurant Associates. Neil Withers from Eurest finished in second place and Robert Bryson from Lodestone House came third.
His winning meal included a starter of heritage tomatoes, with pumpkin seed and chive emulsion. Redman created a main course of slow roasted locally sourced venison, with parsnip and blackberry jus, followed by a brown butter and pecan sponge, with poached pear and orange caramel dessert.
Redman said: “It was a fantastic event. The competition was tough, but I am really proud to come away with the title especially in the 25th year of such a prestigious and established competition. I cooked from the heart and it paid off.”
The winners were chosen by an expert panel of judges, including two Michelin star Irish chef Kevin Thornton; Nick Vadis, culinary director at Compass Group UK & Ireland; and Bob Brown, head of ingredients and workplace managed menus at Foodbuy Group.
The process is judged on several factors including the sustainability of menus, seasonality and keeping food waste to a minimum. The mystery box element was set to challenge competitors to demonstrate creativity, skill and culinary innovation using seasonal Irish produce alongside a pantry of herbs, spices and vegetables.
The finalists in the Young Chef of the Year category (chefs to the level of chef de partie) were given two hours and asked to create a main course and dessert for two covers using ingredients including some from a mystery box. The main course was to be made using the protein provided and the dessert needed both hot and cold elements.
Fernando Carmeluti from Compass Ireland emerged victorious in the Young Chef of the Year competition. Katie Forsyth from Dine Contract Catering achieved the silver medal and bronze went to Sean Quinn from Compass Ireland.
Carmeluti created a meal comprising locally sourced dogfish with a beurre blanc sauce and parsnip puree with fish ravioli, followed by an apple and pear pudding with parsnip ice cream.
He added: “I have learnt a lot during the prep and competition, and this has been a brilliant opportunity for me. I’d like to thank all my mentors, and I am looking forward to what the future holds as I continue to learn and develop.”
The prize for both winning chefs is a culinary trip to a European city, sampling local delicacies, eating in some of its best restaurants and enjoying the sights and culture of the country. The finalists for Chef of the Year 2025 were:
Senior Chefs
- Oli James (ESS)
- Gary Meehan (Compass Ireland)
- Lee Redman (Restaurant Associates)
- Alberto Jonti (Medirest Signature)
- Rishi Patel (Levy)
- Robert Bryson (Lodestone House)
- Neil Withers (Eurest)
- Rachel Michie (ESS)
- Matt Dodds (Foodbuy Group)
Young Chefs
- Jasmine Horsley (ESS)
- Sean Quinn (Compass Ireland)
- Agnieszka Bernaciak (Restaurant Associates)
- Toby Martin (Lodestone House)
- Harvey Syrett (Levy)
- Katie Forsyth (Dine Contract Catering)
- Phoebe Lawson (ESS)
- Fernando Carmeluti (Compass Ireland)