Waterford Student crowned Student Chef of the Year 2026
Rebecca Mahon from SETU Waterford has been crowned Knorr® Professional Student Chef of the Year 2026, delivering a menu that was as ambitious in concept as it was stunning in execution.
This year's competition, hosted at TUS Moylish Campus in Limerick, brought together eight exceptional student chefs from colleges across the island of Ireland, each challenged to create a two-course menu inspired by the competition's theme "Borderless Cuisine."
A Menu Inspired by the World Cup — and the World
Rebecca's winning menu drew its inspiration from the FIFA World Cup 2026, using football's greatest stage as a lens through which to explore migration, culture, and the way food evolves when people, and their traditions, come together.
"The World Cup represents more than soccer," said Rebecca. "It represents movement, migration, celebration, and the coming together of nations without borders. I wanted to translate that same energy into food."
Her main course, "Pork Hat Trick", was a masterclass in whole-animal craft and creative technique, a composed trio of pork dishes that showcased depth, balance and sustainable utilisation:
Judging Panel
This year’s judging panel was made up of renowned Irish chef Paul Flynn of The Tannery Restaurant and Cookery School in Dungarvan and multi-award-winning chef, Stefan Matz, Group Executive Chef with the iNua Collection and Cliste Hospitality and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions.
Celebrating the Next Generation of Irish Culinary Talent
The Knorr® Professional Student Chef of the Year competition, run by Unilever Food Solutions, is one of Ireland's most prestigious culinary competitions for third-level students, designed to stretch young chefs beyond the classroom and into the kind of high-pressure, creative environment they will encounter throughout their careers.
This year's theme of Borderless Cuisine challenged competitors not just to cook brilliantly, but to think deeply about culture, identity, and the stories that food can tell. Rebecca Mahon rose to that challenge with remarkable creativity and skill.
- Chorizo & Maple Sausage, seasoned with West of Dingle Whiskey sea salt and smokehouse rub, served on a velvety celeriac purée with burnt apple butter
- Cranberry, Pecan & Sage-Stuffed Pork Fillet, rolled and roasted and finished in a Dijon mustard, pistachio and herb crumb for a nutty, aromatic crust
- Pithivier of Smoked Pork Cheek & Tongue, slow-cooked and enriched with Burren Peat white balsamic vinegar, layered with a delicate apple brunoise and encased in golden puff pastry
Judging Panel
This year’s judging panel was made up of renowned Irish chef Paul Flynn of The Tannery Restaurant and Cookery School in Dungarvan and multi-award-winning chef, Stefan Matz, Group Executive Chef with the iNua Collection and Cliste Hospitality and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions.
Celebrating the Next Generation of Irish Culinary Talent
The Knorr® Professional Student Chef of the Year competition, run by Unilever Food Solutions, is one of Ireland's most prestigious culinary competitions for third-level students, designed to stretch young chefs beyond the classroom and into the kind of high-pressure, creative environment they will encounter throughout their careers.
This year's theme of Borderless Cuisine challenged competitors not just to cook brilliantly, but to think deeply about culture, identity, and the stories that food can tell. Rebecca Mahon rose to that challenge with remarkable creativity and skill.
