Two Irish teams, Senior and Junior, have qualified for the Culinary Olympics taking place in Stuttgart in February 2024.
Led by Alan Fitzmaurice, President of the Panel of Chefs of Ireland, the teams have been undergoing rigorous training sessions in preparation for the competition. The IKA/Culinary Olympics began in 1900.
The teams were chosen through a combination of assessment and competitive results in the Chef Ireland National Culinary Championships.
Each team must showcase their skills by preparing restaurant-style meals and specialised dishes for a panel of judges, replicating a live restaurant situation in a glass kitchen.
The senior team members are: Alan Fitzmaurice (The Glasshouse Hotel & O’Hehirs/OH Bakery), Will King (Limerick & Clare ETB), Gordon Carrberry (Sodexo Ireland), Garret Carberry (Inchydoney Lodge & Spa), Cathy Ruth (The Washer Woman, Dublin), Jason Brean, (Gather&Gather RDS), Carol Dollery (Limerick & Clare ETB), Aaron Ruth (The Legal Eagle, Dublin), Michael Egan (Aramark Ireland), Ahmad Afig Azam (Monart Hotel & Spa) and Sylvester Dolan (Elements of Chocolate, Leitrim).
The junior team members are: Az Ostman (Monart Hotel & Spa), Chris Leech (Sodexo Ireland Dublin/Culinary Arts at Technological University Dublin), Callum Priest (The Cliff Café/Culinary Arts at Southeast Technological University Waterford), Jessica Beckley (Whitford House Hotel Wexford/Culinary Arts at Southeast Technological University Waterford), Nayara Borges da Costa (Strand Hotel Limerick/Training Hospitality Campus Limerick (LCETB) ), Anthony Rebote (Armada Hotel Clare/Training Hospitality Campus Limerick (LCETB) ), Freddie Cullen (Dunraven Arms Hotel Limerick/Training Hospitality Campus Limerick (LCETB) ), Liam Martin (Sheen Falls Hotel Kenmare/TUS Athlone) and Evan Duane (Tullamore Court Hotel Offaly/Training Hospitality Campus Limerick (LCETB).
