Judges pick eight Euro Toques Young Chef of the Year 2019 finalists

The  Staff Canteen

Judges for the Euro Toque Young Chef of the Year decided that eight of the fourteen semi-finalists deserved a chance to compete in the finals, having displayed "exceptional talent" in the semi-finals. 

Myrtle chef owner Anna Haugh,  joint chef-patron at Marcus Wareing's eponymous restaurant at The Berkeley Hotel in London Shauna Froydenlund,  Euro-Toques commissioner general Gareth Mullins and chef owner of  Aimsir, Jordan Bailey oversaw the semi-finals, in which the young chefs' technical and improvisation skills were put to the test. 

They were tasked with making a classic sabayon and a dish using two mystery ingredients - cockels and monkfish - over the course of two hours. 

The chefs selected were James Dobson of Potager, Daniel Hannigan and Grainne Mullins, respectively of Mr S. and Lignum - which are set to open in the coming months - Karan Mittal of Ananda, Bastible's Gareth O'Brien and Alison Tierney of Dax, as well as 2018 finalists Attila Galambos of Aniar and The Greenhouse's Matthew Stafford. 

As a reward for making it through to the finals, the young chefs will go on a "gastronomic tour," attend the Food on the Edge summit in Galway and visit food producers around the country to learn about local ingredients. 

The finals will take place at the Dublin Cookery School on November 10th, with guest judges including Michel Roux Jr., Paul Flynn, Margot Janse and Gareth Mullins. Finalists will take a last technical test, which could see them cook one or two dishes using ingredients chosen by the judges.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 15th August 2019

Judges pick eight Euro Toques Young Chef of the Year 2019 finalists