9 Oct 2024
Euro-Toques Young Chef of the Year 2024 Crowns Its Champion – this year’s winner is Victor Erisay of Chapter One by Mickael Viljanen
On Sunday, October 6th, at the Intercontinental Hotel in Dublin, Victor Erisay was crowned Euro-Toques Young Chef of the Year 2024, presented by La Rousse Foods. Mentored by Mickael Viljanen, Victor Erisay wowed judges at the prestigious competition finale, creating two standout dishes that highlighted Irish produce and tradition.
The elite judging panel included Mark Birchall, (Restaurant Moor Hall) Kenneth Culhane (The Dysart Petersham), and Stephen Hayes (The Bishop’s Buttery), alongside industry leaders Gareth Mullins (Anantara The Marker Dublin), Conor Halpenny (Square), and Domini Kemp (Lottie’s). The kitchen was steered by Kwanghi Chan (Bites by Kwanghi), and former winner Shauna Murphy added her expertise.
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 emphasized using local, seasonal produce, minimizing 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 finalists had three hours to craft two dishes all reflecting the Euro-Toques philosophy of using local, artisanal, and seasonal ingredients. They were judged across three key areas: execution and work practice, taste and flavour, and presentation.
Victor Erisay of Chapter One by Mickael Viljanen impressed the judges with a standout Starter of Whipped Skeaghanore Duck Offal Parfait, Heritage Beetroot, Cassis, Smoked Duck Stroopwafel and a main course of Whole Roasted Skeaghanore Duck, Carrot & Bergamot Purée, Glacé Heritage Carrots, Clementine, Sauce à L’Orange, showcasing remarkable flair, creativity, and execution.
After months of preparation, the competition journeyed through Ireland and abroad, with finalists exploring both Irish and international culinary landscapes. In Ireland, they toured North Dublin and the Boyne Valley, visiting McNally Family Farm, Ballymakenny Farm in Co. Louth, Fairy Tree Farm in Dunleer, and Boyne Valley Farmhouse Cheese.
Across the pond, they enjoyed a lavish lunch at Mark Birchall’s two-Michelin star Moor Hall in Lancashire. Along the way, they attended the Euro-Toques Food Awards and will cap off their journey at the Food on the Edge symposium in October.
The gala dinner, held at the Intercontinental Hotel, featured a stellar lineup of chefs, including Graham Neville(Dax), Sunil Ghai (Pickle), Ahmet Dede (dede), Keelan Higgs (Variety Jones, and Shauna Murphy (2023 winner) showcasing the very best of Irish cuisine.
At the gala dinner, Manuela Spinelli, Head of Community at Euro-Toques Ireland, celebrated the importance of connection and collaboration, saying, “Congratulations to Victor Erisay on winning the Euro-Toques Young Chef of the Year 2024, presented by La Rousse Foods. 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. This spirit of togetherness keeps Euro-Toques Ireland growing stronger every year.”
Gareth Mullins, Head of the Young Chef Committee and Executive Chef at Anantara The Marker Hotel Dublin, emphasized the community’s commitment to nurturing future talent: “A huge thanks to all the chefs, mentors, restaurants, producers, and La Rousse Foods for their support. Our goal is to foster young chefs while preserving Irish culinary heritage. This competition is the pinnacle for emerging chefs in Ireland, and seeing another successful year with such a deserving winner is a proud moment for all involved. It’s incredible to see how the competition has grown from strength to strength, shaping the next generation of Irish culinary leaders.”