Chef collab is back in Killarney on May 27th

Chad Byrne

Chad Byrne

Head Chef 22nd May 2019

Chef collab is back in Killarney on May 27th

Chef collab is back in Killarney on May 27th, giving chefs of the future the chance to grow and work with some world class chefs for a few days, honing their skills and elevating them to the next level.

Our aim is to promote young chefs and show them the industry's fun side and show them that the industry can be a wonderful and welcoming place to be with some great one-to-one mentoring by world class chefs.

They will be leading by example, making great food accessible to all, shedding the idea of exclusivity often associated with high end food.

Tickets are as close to cost as possible as we just cover food, accomodation and travel expenses making and encompassing as much artisan produce as possible into the menu to shout out our local producers making it a full circle holistic approach to food and chefs.

We have been supported so well from the Irish Hotel Federation and of course the Brehon. If you like good food and want to show your support to the generation this event is for you.

Each course will be prepared by a chef and their acolyte as follows:


Theo Clench of one Michelin star The Clove Club in London, former head chef at Bonhams, mentoring Ruth McMorrow from the Ross hotel Killarney

Dublin born Kevin Burke, head chef at Michelin-starred The Ninth in London, will be mentoring Anamaria Inok from The Lake Hotel Killarney

Karan Mital, head chef of Dublin's renowned modern Indian cuisine restaurant, Ananda, will cook with Abraham Nur from The Brehon Hotel, Killarney.

Main Course
John O'Leary, chef de cuisine at Adare Manor will be mentoring Kamil Sznerys from The Gleneagle, Killarney


Jonny Davidson, head chef at James St South in Belfast, former head chef at Wine and Brine in Moira who also runs food education programme More than Fed will mentor Patrick Ihil of the Killarney Park Hotel.

On the day of the event, there will be a free masterclass to encourage more people into the trade. With chefs of this level, this is a unique experience for everyone involved.

On the night, we throw away the rule book, chefs cook and serve the food in the venue in full view of everyone . The event is interactive and immersive without the formality or frills.

It's all about shining a light on the talented chefs of tomorrow, cooking delicious food with with artisan produce with great tunes to go with it.

We want to make it a proper Waltons-style event, instilling a sense of camaraderie and having buckets of fun; we want to shed the formalities to promote inclusion around high-end food at an affordable price to make it accesible to everyone.

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