Compass Chef of the Year Competition Celebrates 25th Anniversary in Dublin
Lee Redman named Senior Chef of the Year winner
Fernando Carmeluti named Young Chef of the Year winner
Celebrating 25 years of the Compass Chef of the Year competition, Compass Group UK & Ireland hosted its prestigious culinary contest in Dublin yesterday, where some of its leading chefs from across the business competed to secure the titles of Senior and Young Chef of the Year.
The contest, which this year took place at The School of Culinary Arts & Food Technology in Technological University Dublin, showcases the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
The winners were announced as:
Senior Chef of the Year
Gold - Lee Redman (Restaurant Associates)
Silver – Neil Withers (Eurest)
Bronze - Robert Bryson (Lodestone House)
Young Chef of the Year
Gold - Fernando Carmeluti (Ireland)
Silver - Katie Forsyth (Dine Contract Catering)
Bronze - Sean Quinn (Compass Ireland)
Senior Chef of the Year
Senior Chef participants were given two and a half hours to prepare dishes to impress the judges. The finalists in the Senior Chef of the Year category (chefs in the position of sous chef and above) were asked to create a menu of three courses for two covers using ingredients including a mystery box.
Menus were required to include a plant-based starter, a main course utilising the protein provided and a dessert with both hot and cold elements. Lee’s meal included a delicious starter of heritage tomatoes, with pumpkin seed and chive emulsion. A main course of slow roasted locally sourced venison, with parsnip and blackberry jus, followed by his brown butter and pecan sponge, with poached pear and orange caramel dessert.
Senior Chef of the Year winner, Lee said: “It was a fantastic event. The competition was tough, but I am really proud to come away with the title especially in the 25th year of such a prestigious and established competition. I cooked from the heart and it paid off!”
Young Chef of the Year
The finalists in the Young Chef of the Year category (chefs to the level of Chef de Partie) were given two hours and asked to create a main course and dessert for two covers using ingredients including some from a mystery box.
As with the Senior Chefs, the main course was to be made using the protein provided, and the dessert needed both hot and cold elements. Fernando created a meal comprising locally sourced dogfish with a beurre blanc sauce and parsnip puree with fish ravioli, followed by an apple and pear pudding with parsnip ice cream.
Young Chef of the Year winner, Fernando added: “I have learnt a lot during the prep and competition, and this has been a brilliant opportunity for me. I’d like to thank all my mentors, and I am looking forward to what the future holds as I continue to learn and develop.”
The winners were chosen by an expert panel of judges, including 2-Michelin star Irish chef Kevin Thornton; Nick Vadis, Culinary Director, Compass Group UK & Ireland; and Bob Brown, Head of Ingredients and Workplace Managed menus, Foodbuy.
The process is judged on several factors including the sustainability of menus, seasonality and keeping food waste to a minimum. The mystery box element was set to challenge competitors to demonstrate creativity, skill and culinary innovation using seasonal Irish produce alongside a pantry of herbs, spices and vegetables.
The prize for both winning chefs is a culinary trip to a European city, sampling local delicacies, eating in some of its best restaurants and enjoying the sights and culture of the country.
Nick Vadis, Culinary Director at Compass Group UK & Ireland said: “This is undoubtedly one of my favourite events of the year – our Chefs learn and develop so much from the experience, and I love to see them showcasing their skills and talent. It was a very tough competition this year with some incredible cooking on display. Huge congratulations to everyone who took part and our very hardworking winners. It was a great demonstration of our amazing culinary talent and the perfect way to mark this milestone.”
Deirdre O’Neill, Managing Director Compass Ireland said: “We were delighted to host the Compass Chef of the Year 2025. It has been an opportunity to showcase our incredible Compass culinary talent, as well as the beautiful city of Dublin to our clients and our international colleagues. All of the Chefs competing here work across a range of Compass sectors and we are thrilled that so many of our customers and clients experience their innovation and dedication on a daily basis.”
Deb Lee, Chief People Officer for Compass Group who attended the event: “We’re extremely proud to be honouring the 25th anniversary of this fantastic event. We’ve seen some phenomenal winners over the years, and these Chefs are a true testament to what our business is about and the talent we have.”
The finalists for Chef of the Year 2025 were:
Senior Chefs
- Oli James (ESS)
- Gary Meehan (Compass Ireland)
- Lee Redman (Restaurant Associates)
- Alberto Jonti (Medirest Signature)
- Rishi Patel (Levy)
- Robert Bryson (Lodestone House)
- Neil Withers (Eurest)
- Rachel Michie (ESS)
- Matt Dodds (Foodbuy Group)
Young Chefs
- Jasmine Horsley (ESS)
- Sean Quinn (Compass Ireland)
- Agnieszka Bernaciak (Restaurant Associates)
- Toby Martin (Lodestone House)
- Harvey Syrett (Levy)
- Katie Forsyth (Dine Contract Catering)
- Phoebe Lawson (ESS)
- Fernando Carmeluti (Compass Ireland)
