Conor Halpenny – Commissioner General
Conor Halpenny is the Head Chef and Co-owner of Square Restaurant in Dundalk, Co. Louth. His culinary path has taken him through some of Ireland’s most respected kitchens, including The Courthouse in Carrickmacross, Tankardstown House under Chef Robbie Krawczyk, and Chapter One in Dublin, under Chef Ross Lewis. Conor has been a dedicated member of the Euro-Toques Ireland community since 2015, when he first entered the Young Chef of the Year competition, going on to win the title in 2017. His passion for Irish produce, food heritage, and local sourcing has shaped his identity as a chef and as a leader within the community. From 2023 to 2025, he served as Conor has been a dedicated member of the Euro-Toques Ireland community since 2015, when he first entered the Young Chef of the Year competition—going on to win the title in 2017. His passion for Irish produce, food heritage, and local sourcing has shaped his identity as a chef and as a leader within the community. From 2023 to 2025, he served as Head of the Euro-Toques Food Council, helping to steer the organisation with integrity, purpose, and a commitment to sustainability. Beyond the kitchen, Conor is deeply engaged in supporting Ireland’s food community. He mentors young chefs, collaborates with small producers, and actively contributes to events and initiatives that foster education, creativity, and connection. His work champions seasonality and provenance while building lasting relationships between those who grow, make, and cook our food. Conor continues to represent the values of Euro-Toques Ireland with pride, helping to lead its future with vision and heart.
Aishling Moore – Head of the Food Council
Aishling Moore is Head Chef and Co-owner of Goldie, in Cork’s city centre, and has pioneered gill-to-fin cooking in Ireland. By adopting a whole-catch approach, the restaurant allows what’s landed to dictate what’s served. Goldie achieved Michelin Bib Gourmand status in 2021 and was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and The Restaurant Association of Ireland. In 2023, Aishling was awarded Young Chef of the Year by Food & Wine Magazine. In April 2024, Aishling released her first cookbook, Whole Catch, as part of the Blasta Books series. Aishling is a weekly columnist in the Irish Examiner, making seafood simple. Aishling currently serves as Head of the Euro-Toques Food Council, a role focused on celebrating and supporting the small Irish producers who are the backbone of our food culture. These are the growers, farmers, and makers who work with the seasons and produce with integrity, ensuring that what we eat is rooted in care, place, and provenance. At the heart of Euro-Toques is the spirit of community that connects chefs and producers across the country.
JR Ryall – Company Secretary
JR Ryall is Head Pastry Chef at Ballymaloe House Hotel in County Cork, where he has worked for over two decades. He trained under Myrtle Allen, the visionary founder of both Ballymaloe and Euro-Toques, with whom he collaborated closely for fifteen years. JR’s work has earned national and international acclaim. In 2019, he was honoured with the “Trolley of the Year” award at the World Restaurant Awards in Paris, and he has also been named “Pastry Chef of the Year” by Food & Wine magazine. His debut cookbook, Ballymaloe Desserts, was published by Phaidon Press in 2022 to widespread praise. A committed advocate for Irish food culture, JR has been actively involved with Euro-Toques Ireland for over a decade, first as a member, then as a contributor to the Young Chef of the Year competition committee and the board. His dedication to mentorship, tradition, and the use of seasonal Irish ingredients continues to inspire a new generation of pastry chefs.
Gareth Mullins – Head of the Young Chef Committee
Gareth Mullins, trained at DIT Cathal Brugha Street before gaining international experience as Head Chef at the W Hotel in Sydney. Back in Ireland, he led the Cellar Restaurant at The Merrion Hotel to two AA Rosettes, while the Cellar Bar earned a Michelin Guide recommendation. In 2013, Gareth was appointed Executive Chef at Anantara The Marker Dublin Hotel, where he has spent over a decade overseeing the hotel’s four kitchens — including Forbes Street by Gareth Mullins, the Rooftop Bar and Terrace, the Marker Bar, and in-room dining. A longstanding member of Euro-Toques Ireland, Gareth served as Commissioner General from 2018 to 2022, and now leads the Young Chef Committee, playing a central role in mentoring and supporting Ireland’s next generation of culinary talent. He is a passionate champion of Irish producers and an advocate for seasonal, local food. Beyond the kitchen, Gareth co-hosts the popular food podcast “Dishing It Out” with fellow chef Gary O’Hanlon, where the two discuss food, hospitality, and life behind the pass with honesty and humour. He is also a current brand ambassador for SuperValu, supporting their commitment to Irish food and sustainability.
Domini Kemp
Domini Kemp is an award-winning chef, food writer and entrepreneur. She is the CEO of Valence Hospitality, a new hospitality group that includes Nancy Hands Bar and Restaurant and Lottie’s in Rathmines, which was awarded a Michelin Bib Gourmand in 2024. Her academic achievements include an MA in Food Studies, awarded in 2019. Her five cookbooks and tenure as the Irish Times Food Writer from 2009 to 2016 have solidified her status as a respected food writer. Her fifth cookbook, “The Ketogenic Kitchen”, has been a best-seller in Ireland and the US. She has presented to healthcare professionals in both Ireland and Switzerland as a patient advocate on topics including food, cancer, and the concept of food as medicine. She has completed the Chartered Director Diploma in the IoD and is currently studying for a Diploma in Culinary Medicine.
Kwanghi Chan
Kwanghi Chan, born in Hong Kong and raised in Buncrana, Co. Donegal, began helping in his family’s restaurant at age eight. With over 30 years in Ireland’s hospitality industry, he has represented the nation at culinary competitions worldwide, winning numerous awards, including a Silver Medal at the Culinary Olympics in Germany (2008). Kwanghi served as Head Chef at the Michelin-starred Cliff House Hotel. In 2016, he launched East by Kwanghi, producing premium black garlic products, spice mixes, and sauces sold across Ireland. He also operates Bites by Kwanghi, a popular pan Asian restaurant with one location in Dublin. Resident chef for the past 9 years on Virgin Media’s Six O’Clock Show, Kwanghi is a dedicated ambassador for Irish produce in Hong Kong, working closely with the Irish Consulate and Bord Bia at home and abroad. Kwanghi was Commissioner General of Euro-Toques Ireland from 2023-2025 and is deeply committed to our mission of nurturing young talent and supporting small local artisan producers.
Wade Murphy
Wade Murphy, a proud Wexford native, discovered his passion for food early in life, and it’s a path he’s followed with unwavering dedication. His culinary journey has taken him through some of Ireland’s most respected kitchens, including Lisloughrey Lodge and The Lodge at Doonbeg. In 2013, Wade and his wife Elaine took a leap of faith and opened 1826 Adare in her home county of Limerick, a restaurant that quickly earned a Michelin Bib Gourmand, thanks to its commitment to seasonal, ingredient-led cooking. A strong advocate for provenance and sustainability, Wade champions local farmers, growers, and producers, placing their work at the heart of his menus. His belief in honest, ingredient-led cooking aligns closely with the ethos of Euro-Toques Ireland, where he served as Commissioner General from 2012 to 2015. He remains an active contributor as a member of the Young Chef Committee, helping to mentor and inspire the next generation. Wade is also a familiar face to Irish food lovers through his television appearances on shows such as Today with Maura and Dáithí, where he shares his passion for accessible, seasonal dishes and Irish ingredients with home cooks across the country. His commitment to keeping food connected to people and place continues to define both his cooking and his wider contribution to Irish food culture.