Victor Erisay of Chapter One by Mickael Viljanen has been crowned Euro-Toques Young Chef of the Year 2024 at the InterContinental Dublin.
Mentored by Viljanen, Erisay impressed judges at the competition finale, creating two standout dishes that highlighted Irish produce and tradition.
The Euro-Toques Young Chef of the Year competition, presented by La Rousse Foods, celebrates Ireland’s best emerging culinary talent.
The competition is open to professional chefs under the age of 28 and seeks to discover the finest young talent in the industry.
‘Inspiring Regeneration’
This year’s theme, ‘Inspiring Regeneration,’ challenged contestants to explore how the concept of regeneration – commonly linked to sustainable farming practices like crop rotation and biodiversity – could be applied in the kitchen.
It emphasised using local seasonal produce, minimising waste, and reviving traditional Irish culinary heritage.
The finalists were tasked with incorporating these principles into their dishes, showcasing the richness of Irish traditions while innovating with modern culinary techniques.
The judging panel included Michelin-starred chefs like Mark Birchall (Moor Hall restaurant), Kenneth Culhane (the Dysart Petersham) and Stephen Hayes (the Bishop’s Buttery), alongside industry leaders Gareth Mullins (Anantara the Marker Dublin), Conor Halpenny (Square restaurant) and Domini Kemp (Lottie’s).
The kitchen was steered by Kwanghi Chan (Bites by Kwanghi), and former winner Shauna Murphy added her expertise.
‘Truly Inspiring’
“Congratulations to Victor Erisay on winning the Euro-Toques Young Chef of the Year 2024, presented by La Rousse Foods,” said Manuela Spinelli, head of community at Euro-Toques Ireland, at the gala dinner.
“It’s truly inspiring to see how many young chefs, past and present, stay actively engaged with the Euro-Toques community.
“Former winners and finalists, now thriving in their careers, were here tonight, showcasing the strong bonds and support that fuel our success.”
Finalists
The seven finalists at the competition included Anna Hevers (Goldie), Bryan Bridgeman (Homestead Cottage), David Harte (the Sea Rooms at Kelly’s), Marcell Palfalusi (Thyme restaurant), Nell McCarthy (Dede), Tom Donohoe (Orwell Road) and Victor Erisay (Chapter One by Mickael Viljanen).
They had to craft two original dishes featuring Skeaghanore duck and its offal, with McNally heritage beetroot and heritage carrots.
“A huge thanks to all the chefs, mentors, restaurants [and] producers, and La Rousse Foods, for their support,” said Gareth Mullins, head of the Young Chef Committee and executive chef at Anantara the Marker Dublin.
“Our goal is to foster young chefs while preserving Irish culinary heritage.”
