Irish and International Chefs Appearing at Food On The Edge Symposium

Food on the Edge takes place on the 19th & 20th October 2015. It is a coming-together of top international chefs and food leaders for a food symposium in Galway.

The aim of the symposium is to challenge our perspective on food and our connection to it. There will be approximately 40 speakers over the two days, all chosen for their innovation, passion and influence on today’s food culture. Each speaker, with their own unique perspective, will talk for 15 minutes on the cultural, social, environmental and educational aspects of food.

This year the theme is the ‘Future of Food’. Each speaker will present on this topic, in personal and political ways. These talks promise to excite and inspire, to bring you to the point of something new, to take you to the edge.

Follow the event on Twitter @FoodOnTheEdge #FOTE2015 and to get tickets visit

Albert AdriaAlbert Adrià
Discussing: The Sea, An Invaluable Resource Monday 11.15am
Chef Albert Adrià worked alongside his brother at elBulli in Spain before opening up a collection of restaurants in Barcelona. Adrià’s Barcelona cocktail bar 41° (that later developed to fine dining restaurant 41º Experience and closed last August to reopen with Enigma) and his restaurant Tickets both received Michelin stars in 2014.

Amanda CohenAmanda Cohen
Discussing: Vegetables are Stupid Monday: 11.30am
Amanda Cohen is chef and owner of New York’s Michelin starred vegetable restaurant, Dirt Candy. She is the co-author of the critically acclaimed “Dirt Candy: A Cookbook.” She takes inspiration from local farmers markets and was the first and only vegetarian chef on Iron Chef America.

Andre ChiangAndre Chiang
Discussing: Jus des Idees (Juice of Ideas ) Tuesday: 11.30am
Moving from Japan to France at 15, Taiwan-born Chef André Chiang worked in a myriad of Michelin-starred establishments before opening his own restaurant in 2010. Restaurant André is currently ranked number 46 on San Pellegrino’s “World’s Best Restaurants” list.


Andy McFaddenAndy McFadden Monday: 3pm
Andy McFadden is the head chef at L’Autre Pied, the Michelin-starred restaurant in Marylebone. He was just 25 when he took over as head chef, and for about three years was the youngest Michelin-starred chef in London.


Alyn WilliamsAlyn Williams
Discussing: Nostalgia Monday: 3.15pm
Alyn Williams is Chef Patron at Alyn Williams at The Westbury. Alyn was made head chef in 2006 and soon after the restaurant received its second Michelin star. In 2011, Alyn opened his first solo venture at Mayfair’s The Westbury Hotel, Alyn Williams at The Westbury.


Ben ReadeBen Reade
Discussing: What’s the Sense? Monday: 5.30pm
Benedict Reade is a ‘cum laude’ graduate from the University of Gastronomic Sciences. He has travelled extensively and is known for his encyclopaedic knowledge of good food. Trained in Ireland’s Ballymaloe Cookery School, Ben is in the process of setting up the Edinburgh Food Studio, a creative space researching and cooking Scottish food in its widest sense.

Brandon BaltzleyBrandon Baltzley
Discussing: Breaking Frames Tuesday: 2pm
Brandon Baltzley is Co-Chef at Ribelle in the Boston area. He is involved in several groups that aim to advance new best practices in culinary sustainability, namely The Livestock Conservancy, Cook It Raw®, and Terroir. His memoir, Nine Lives: A Chef’s Journey from Chaos to Control, was published by Gotham in 2013.

Clare SmythClare Smyth
Discussing: Fair Trade In The Food Trade Tuesday: 12pm
Clare Smyth, who hails from County Antrim, is Chef Patron at Restaurant Gordon Ramsay. She became the first female British chef to hold and retain three Michelin stars. She was appointed Member of the Order of the British Empire (MBE) in 2013 for services to the hospitality industry.

Connie DeSousa & John JacksonConnie DeSousa & John Jackson
Discussing: Canada Eh… Tuesday: 3pm
Connie DeSousa and John Jackson are in their fourth year of operation as co-owners and co-executive chefs of CHARCUT Roast House in Calgary, Alberta. DeSousa and Jackson are true to time honoured culinary techniques, sustainability and walking the “toe-to-tail” talk.


Daniel PattersonDaniel Patterson Tuesday: 10am
Daniel Patterson is a chef, restaurateur and food writer who is best-known for his San Francisco restaurant Coi, which he opened in 2006. The restaurant was first awarded two Michelin stars only a couple of years later, and in 2014 appeared on the San Pellegrino World 50 Best Restaurants list for the first time. Daniel is a self-taught chef who opened his first restaurant at the age of 25.

Davide ScabinDavide Scabin
Discussing: Food Cleanic Monday: 11.45am
Over the years Davide’s restaurant Combal.Zero has gained international recognition and countless accolades and awards, including two Michelin stars and a rank of 28 in the San Pellegrino’s “World’s 50 Best Restaurants” of 2011.


David KinchDavid Kinch
Discussing: Links in the Chain Tuesday: 11.45am
David Kinch is the Chef-Proprietor of Manresa in Los Gatos, California which has been awarded two Michelin stars for nine consecutive years. David is dean at The International Culinary Center and is a winner of the Best Chef in America award for the Pacific region as well as GQ’s Chef of the Year for 2011.

Elena ArzakElena Arzak Tuesday: 4.30pm
Elena Arzak is joint head chef of three Michelin starred Spanish restaurant Arzak alongside her father, Juan Mari Arzak, and was named best Female Chef in the World in 2012. Arzak has consistently kept its place in the Top 10 of the S. Pellegrino World’s 50 Best Restaurants since 2006.


Gunnar Karl GíslasonGunnar Karl Gíslason
Discussing: Icelandic food, preservations and tradition Tuesday: 10.15am
Chef Gunnar Karl Gíslason opened Restaurant Dill in Reykjavik’s historic Nordic House in 2009. There he focuses on Icelandic ingredients, producers, wild plants, and tradition. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland’s restaurant of the year every year since it opened.

Jair TéllezJair Téllez
Discussing: Empowering through Succulence Tuesday: 2.15pm
Jair Téllez is Chef-patron of Laja in the Guadalupe Valley. With its own orchard, farm and vineyard contributing to the weekly-changing four and eight-course menus, Laja’s cuisine pays homage to the natural richness of the Baja California peninsula on which it sits.


James PetrieJames Petrie
Discussing: How food is introduced to us from birth and what we can learn for the future. Monday: 10.30am
James Petrie is widely regarded as one of the UK’s most innovative and imaginative Development and Pastry Chefs. James brings eagle-eyed attention to detail, a flair for culinary creativity and experience from some of the world’s best restaurants to his role as Gordon Ramsay Group Executive Development Chef. James is well-known on British television with regular appearances on both Masterchef and Masterchef: The Professionals.

Jess MurphyJess Murphy
Discussing: Immigration and Food Monday: 3.45pm
Jess Murphy is owner and head chef of Kai in Galway. Voted the best chef in Connacht, Jess has worked in some of the finest kitchens and offers up the highest standards of food. The love and passion Jessica has for food is reflected in her daily menu at Kai. Jessica’s ethos is very simple; all produce is fresh, seasonal, local, and where possible, organic.

Kevin PatricioKevin Patricio
Discussing: Getting There From Here: No Road Maps. No Shortcuts. Tuesday: 12.15pm
Kevin Patricio is an American living in the Basque Country. He oversees the culinary operations of Restaurante La Madame in San Sebastian and is a founding partner of the Basqueland Brewing Project, a new micro-brewery in the region.

Kevin ThorntonKevin Thornton Tuesday: 3.15pm
Kevin Thornton is widely regarded as one of Ireland’s leading culinary talents. He was the first Irish chef to achieve two Michelin stars and Thornton’s Restaurant has been Michelin starred every year since 1996. Kevin is also a food writer, teacher, photographer and star of TV reality series Guerrilla Gourmet and Heat.


Kobe DesramaultsKobe Desramaults
Discussing: Spontaneous cooking? Adapt-React-Create-Evolve Tuesday: 11.15pm
Chef Kobe Desramaults of Michelin star restaurant In de Wulf in Belgium. In de Wulf was a tavern in an old farmhouse run by his mother when Kobe became the chef at the age of 24 and reshaped Wulf to become a gastronomical restaurant. 2011 saw the opening of De Vitrine, Kobe’s bistro in the city of Gent.

Mads RefslundMads Refslund Monday: 4.15pm
The Nordic star chef from Copenhagen was co-founder of the World’s Best Restaurant NOMA where he was head chef along with René Redzepi before introducing New Nordic Cuisine to the US. He also founded the Michelin-awarded restaurant MR, and has received numerous awards for his food. He is currently the Consulting Executive Chef at Manhattan eatery ACME.

Mark BestMark Best
Discussing: Sustainability in the Built Environment Monday: 12pm
Mark Best is the chef/owner of Sydney restaurant Marque. Mark has become an unquestionable symbol of the new Australian Cuisine. Marque has featured for three years running in the San Pellegrino & Restaurant Magazine’s-Worlds 50 Best commencing with the 2010 “Break through award”.

Mark MoriartyMark Moriarty
Discussing: The Future of Irish Cuisine and my vision for the development of Ireland as the next big food destination Tuesday: 5.30pm
Mark worked with Kevin Thornton while he was doing his culinary arts degree in Cathal Brugha Street and went on to work with Mickael Viljanen in The Greenhouse when it opened on Dawson Street. In 2013 Mark was awarded the prestigious title of Euro-toques Young Chef of the Year and he was recently crowned the San Pellegrino World Young Chef 2015 in Milan.

Matt OrlandoMatt Orlando
Discussing: The Responsibility of a Chef Monday: 12.15pm
Matt Orlando is the chef/owner of Amass in Copenhagen. Adhering to the New Nordic philosophy, the menu revolves around products in their prime, some of which are grown in the backyard visible from the giant windows.


Mikael JonnsonMikael Jonsson Monday: 2pm
Self-taught Swedish chef Mikael Jonsson started his culinary career as a food blogger. In 2011 he opened his restaurant Hedone in Chiswick, West London and was awarded a Michelin Star in 2012. Hedone is ranked as the 60th best restaurant in the world in 2015.


Nathan OutlawNathan Outlaw
Discussing: Reflections of a Seafood Chef Monday: 9.45am
Nathan Outlaw is a passionate and proud ambassador of everything Cornish. Restaurant Nathan Outlaw has won many accolades and awards, including two Michelin stars. Nathan has appeared on the BBC in Great British Menu and Saturday Kitchen and has written two critically acclaimed cookery books.

Paul FlynnPaul Flynn
Discussing: From Park Lane to Dungarvan Monday: 10.15am
Paul Flynn is the chef and owner of the Tannery Restaurant, Townhouse and Cookery School, Dungarvan, Co. Waterford. Paul was the cookery writer for the Irish Times and subsequently wrote three cookery books, ‘An Irish Adventure with Food’, ‘Second Helpings’ and ‘Surf and Turf’, co-written with Martin Shanahan and based on their successful TV series of the same name.

Phil HowardPhil Howard
Discussing: In Pursuit of Pleasure Monday: 4.30pm
Phil Howard has been chef and co-owner of The Square since its opening in 1991 receiving many awards and accolades along the way, including 2 Michelin stars since 1998. Phil appeared on BBC’s The Great British Menu 2012 and he also released his first cookbook in that year. He is also a co-proprietor for Michelin starred establishments Kitchen W8 and The Ledbury.

Phil WoodPhil Wood
Discussing: Important Rise of Soylent Monday: 2.30pm
Described as one of Australia’s best chefs, Phil Wood is Head Chef at Rockpool on George in Sydney. Heading a team of 15+ chefs at the multi-award winning institution, Phil’s creativity, leadership and unwavering dedication to quality has made him one of the country’s most exciting chefs and one to watch.

Quique DacostaQuique Dacosta Tuesday: 5pm
Quique Dacosta is chef and owner of his eponymous 3 Michelin star Spanish restaurant in Dénia, Alicante. Dacosta is one of the new leaders of avant-garde cuisine in Spain and only uses locally-sourced ingredients from within 75 km of his restaurant.


Roberto SolísRoberto Solís Monday: 5pm
Chef Roberto Solis of Nectar in Merida, Mexico cooks in harmony with nature, creating what is known as “The New Yucatecan Cuisine”. The fundamentals of this cuisine are the ingredients of the region, transforming the yucatecan cuisine with fresh plates, incorporating flowers, herbs, and local species, creating a perfect balance to invoke the pallet.

Roderick SloanRoderick Sloan
Discussing: Current and Future Vision for me and the Ocean Monday: 2.15pm
Roderick Sloan is a sea urchin diver and ocean explorer. Sloan supplies Noma’s iconic “beachscape” dish and supplies 32 of the world’s best restaurants, from Sweden’s Fäviken to the two-Michelin star Maaemo. His only visions are “sustainability, fun and satisfied customers”.

Ross LewisRoss Lewis Monday: 5.15pm
Ross Lewis is head chef and co-owner of Michelin star restaurant Chapter One in Dublin. Lewis has also served three years as Commissioner General of Eurotoques and in 2011 he was the head chef for the State Banquet during the State Visit of Queen Elizabeth II to Ireland.


Sasu LaukkonenSasu Laukkonen
Discussing: Gardening/Wild Herbs/No Waste Monday: 10am
Sasu Laukkonen describes himself as a ‘no waste’ chef. In 2010 he opened his restaurant Chef & Sommelier in Helsinki, where he and his team decided to focus on organic products, local and close to nature. Chef & Sommelier was awarded its first Michelin star in 2014.


Tim RaueTim Raue
Discussing: Flavour Tuesday: 3.30pm
Tim Raue spent his entire culinary career in Berlin and has won numerous awards including his first Michelin Star in 2008 for restaurant MA Tim Raue at the backside of famous Hotel Adlon. In 2010, he opened his eponymous restaurant in the Rudi Dutschke Strasse, in his native Kreuzberg, close to Checkpoint Charlie. The Michelin star followed him and a second one was awarded in 2012.

Tom AikensTom Aikens
Discussing: Going international in a responsible way – A realistic challenge for a Chef? Tuesday: 2.30pm
Tom became the youngest British chef to be awarded two Michelin stars while working at Pied à Terre, at the tender age of 26. In 2003 he opened his eponymous fine dining restaurant in Chelsea, Tom Aikens Restaurant, and won a Michelin star in 2004, as well as a rising second in 2008. Tom has written three books – Cooking, Easy and Fish – and has made several appearances on television, including reaching the final banquet of last year’s Great British Menu on BBC2 in aid of Comic Relief.

Wade MurphyWade Murphy
Discussing: Food Heritage – As important for the future as it is for the past. Tuesday: 4.45pm
Wade Murphy is owner and head chef of 1826 Adare in Co. Clare. In 2013 Wade was also appointed Commissioner-General of Euro-toques Ireland. 1826 Adare was awarded Best Restaurant in Munster at the Irish Restaurant Awards this year and recently awarded a Michelin Bib Gourmand for 2016.

Wojciech Modest AmaroWojciech Modest Amaro
Discussing: Forgotten Future Tuesday: 12.30pm
Wojciech Modest Amaro is one of the most outstanding chefs in Poland. In 2008 the International Academy of Gastronomy awarded Wojciech’s talent with the prestigious Chef de l’Avenir award. His concept Atelier Amaro is the only restaurant in Warsaw commended by the Slow Food Poland Association and in 2012 was the first and only restaurant in Poland to be awarded a Michelin Rising Star.

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