12 top chefs to serve a Taste of Ireland in Dubai

Innovative contest showcases finest Irish food products in the UAE

Photo for illustrative purposes only
Photo for illustrative purposes only

After more than 50 UAE hotels and dining establishments were invited to participate in the inaugural Taste of Ireland Green Box competition, promoting Irish foods, twelve finalists have been chosen to battle it out today May 24 at a gala dinner to be held at the at the Ibn Battuta gate hotel.

Open to all chefs working across the region, the green box contest has been arranged with the support of The Emirates Culinary Guild.

Irish Ambassador to the UAE, H.E. Ciaran Madden, pointed out the importance of food products within the Irish economy.

Did you like this story?
Click here for more

“Ireland's agri-food industry remains a key component of our modern economy and it is very important that we promote our extensive range of food products to the UAE,” he said.

“We are very proud of this initiative by the Irish Business Network and the wonderful support of the Irish food producers and distributors as well as the many UAE based sponsors for the event.”

The 12 finalists will be supplied with the box including a wide selection of Irish foods, ranging from beef and seafood to oils, honey and dairy products. They will then use these ingredients to create the most inventive and mouthwatering menu, which will then be submitted for judging and showcase their menus at the gala dinner.

The winner chosen by a select panel of judges and announced at the Gala Dinner will be awarded an all-expenses-paid trip to Ireland, to meet with the sponsoring producers of the key ingredients utilised in their winning dishes.

The Twelve finalists are:

Kjell Kollin,  Jumeirah Zabeel Saray,  Executive Chef
Sebastian Nohse,  Al Qasr and Dar Al Masyaf,  Executive Chef
Andrea Strim,  Jumeirah Emirates Towers,  Executive Chef
Salvatore Silvestrino,  Movenpick Hotel Deira,  Executive Chef
Robert S W,  Amika Lounge,  Chef de Cuisine
Diyan De Silva,  Radisson Blu DDC,  Executive Sous Chef
Tobias Pfister,  Burj Al Arab, Executive Sous Chef
Sascha Triemer,  Atlantis, The Palm,  Executive Chef
Bernadette T. Calvez,  Movenpick Hotel IBG,  Culinary Coordinator
Mark Taquet,  The Irish Village,  Head Chef
Michael Kitts,  Emirates Academy Team Advisor,, Jumeirah Culinary Team, Hotelympia 2012
Derek Flynn Bonnington JLT Derek Flynn

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine