The final took place at the Technological University of Dublin’s (TUD) Tallaght campus on November 16th where a panel of three judges assessed their culinary skills and tasted the meals they prepared.
Afterwards, Sean said: “I am delighted to receive this award and be given the opportunity to represent Ireland at the Aramark International Chefs Cup.
“This competition is an excellent opportunity to celebrate the range of skills and an incredible example of the produce and culinary culture of Ireland. I am proud to be a part of this.
“I would like to thank the team at Aramark Ireland for coordinating this event and congratulate the other participants who created amazing dishes.”
Participants faced the challenge of creating a vegan starter and a main course featuring wild Irish game. The judges were TUD lecturer Denise Murray, Redmond Fine Foods owner and director Rocky Redmond, and Derek Reilly, executive director of culinary at Aramark Ireland and Avoca.
Sean’s winning menu consisted of a starter of organic beetroot ‘Tartare’ sourced from Iona Fruit Farm and served with a golden beetroot gel ‘yolk’, a beetroot liquid veil, beetroot crisp and smoked almonds.
His main course was curried Wicklow sika deer, complemented by Bombay potato tuile aubergine puree, a date chutney cone, and a Predator Zinfandel jus.
Competition runner-up was Jake Gamboa, hospitality chef de partie at AIB Molesworth Street.
Sean and Jake now go forward to represent Aramark Ireland at the Aramark International Chefs Cup in Canada in June 2024.