Compass Chef of the Year Marks Its Landmark Anniversary in Dublin
On 30 October 2025, Compass Group UK & Ireland celebrated a milestone moment: the 25th anniversary of the Compass Chef of the Year competition; a quarter-century of showcasing talent across the organisation.
This year’s event took place at TU Dublin’s School of Culinary Arts & Food Technology, bringing together chefs from every part of the business for a day of intense cooking and healthy competition.
Since its inception, Chef of the Year has become a platform for development and recognition, championing chefs who push the boundaries of flavour and technique.
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.
Managing Director, Compass Ireland
This landmark edition featured two categories: Senior Chef of the Year and Young Chef of the Year, each designed to test the depth of culinary skill and creativity across Compass kitchens. The 24 chef finalists faced not only the pressure of the clock but the added test of a mystery box, an exercise that pushed them to think sustainably and create with real ingenuity.
Expert Judging and a Commitment to Sustainability
Judges assessed technique, flavour, sustainability, and the chefs’ ability to minimise food waste. In line with Compass’s Planet Promise, chefs were expected to highlight seasonal Irish ingredients and apply environmentally responsible cooking practices throughout their menus.
Senior Chef of the Year 2025: A Showcase of Experience and Innovation
The Senior Chef finalists, sous chef level and above, were tasked with creating a three-course menu, incorporating elements from a mystery basket.
Taking home the Senior Chef of the Year crown was Lee Redman (Restaurant Associates). Lee presented:
- Starter: Heritage tomatoes with pumpkin seed and chive emulsion
- Main: Slow-roasted, locally sourced venison with parsnip and blackberry jus
- Dessert: Brown butter and pecan sponge with poached pear and orange caramel
Young Chef of the Year 2025: Celebrating Emerging Talent
The Young Chef competition, open to chefs up to Chef de Partie level, continues to serve as one of Compass’s most influential development platforms. Gold was awarded to Fernando Carmeluti (Compass Ireland), who trained as an apprentice chef at RCSI. His menu demonstrated exceptional imagination and confidence:
- Main Course: locally sourced dogfish with beurre blanc, parsnip purée and fish ravioli
- Dessert: apple and pear pudding paired with parsnip ice cream
Reflecting on his win:
I have learnt a lot during the prep and competition and this has been a brilliant opportunity for me… I’m looking forward to what the future holds as I continue to learn and develop
Young Chef of the Year 2025
A Proud Moment for Compass Ireland
The longevity of the Chef of the Year competition is a testament to Compass’s belief in nurturing talent and pushing culinary boundaries.
Hosting the 25th anniversary in Dublin marked a defining moment for Compass Ireland, shining a spotlight on the exceptional standards and ambitious talent within our culinary community. With two Irish chefs finishing on the podium – Fernando Carmeluti (gold) and Sean Quinn (bronze) – this year’s competition reinforced the pride we have in the teams shaping the Compass Ireland food experience every single day.
This milestone wasn’t just a celebration of how far we’ve come; it was a powerful statement about where we’re heading.
