Three SETU students from the BA (Hons) in Culinary Arts programme recently enjoyed outstanding success at the prestigious National Culinary Championships 2025 in Dublin.
Fierce competition
Fourth year students Stuart Dunne Maher and Conor Sheridan, and second year student Donal Byrne took part in the National Catering Exhibition, CATEX, which is Ireland’s largest food service and hospitality event.
The competitions covered various categories which included fish, duck, street food, pasta, risotto, classical beef dish and a mystery basket competition.
Each of these competitions provided SETU’s young chefs a valuable forum in which they can demonstrate their creativity and innovation, whilst honing their skills of time management, problem solving and teamwork.
17 accolades
The judges presented Stuart, Conor and Donal with numerous awards during the three days of competitions. In total, the students returned to SETU with 17 accolades including gold, silver and bronze medals.
In a very proud moment for SETU, Donal Byrne, second year student, was named Junior Chef of the Year 2025, and won the Overall Hygiene Award.
The students were also joined by Brooklyn Bleyer-Boyon, who worked on the hospitality element of the cook/serve competition.
Their triumph not only reflects their individual talent but also showcases the university’s commitment to fostering the next generation of skilled chefs.
Alan Fitzmaurice President, Panel of Chefs of Ireland and SETU lecturer
Testament to hard work
Representing the Panel of Chefs of Ireland, President Alan Fitzmaurice commented on the success of SETU’s student chefs: “The outstanding success of Conor, Donal and Stuart at CATEX 2025 is a testament to their hard work, dedication, and passion for culinary excellence. Their commitment to relentless practice, combined with the support, tuition, and mentorship provided by SETU’s culinary lecturers and Head of Department, played a crucial role in their achievements.”
Next generation
“Returning with 17 accolades, including the prestigious Overall Hygiene Award and Young Chef of the Year 2025 Award, highlights the exceptional standard of culinary arts education at SETU. Their triumph not only reflects their individual talent but also showcases the university’s commitment to fostering the next generation of skilled chefs,” Alan continued.
Highly skilled
Head of the Department of Culinary Arts, Hospitality and Tourism at SETU, Dr Don O’ Neill said: “It was a wonderful event for the students who were so successful at the National Culinary Championships. Sincere thanks to our colleague Norbert Thul, who led the mentoring of the students for this competition, ably supported by other colleagues, all of whom have worked tirelessly to develop such high levels of skill and culinary excellence with our students at SETU.”
Fruits of their labours
Culinary arts lecturer Norbert Thul, who works as student mentor and Vice President of The Panel of Chefs of Ireland added: “Participating in culinary competitions provides chefs and culinary enthusiasts with an opportunity to display their skills, creativity, and expertise in the culinary arts. Stuart, Conor and Donal worked very hard for these competitions and the fruits of their labours were returned in abundance at the awards ceremony.”
