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.
SETU celebrated a remarkable double success, as students Rebecca Mahon and Wiktoria Hybs each secured top prizes at the competition.
Double win
SETU student Rebecca Mahon was crowned Knorr Professional Student Chef of the Year 2026, where she prepared and presented two portions of a main course and dessert using a borderless cuisine concept.
Wiktoria Hybs took home the Gold Award in the Knorr Assistants Competition, which required competitors to demonstrate exceptional raw skill, precision, and accuracy in knife techniques.
Alongside winning gold medals, a trophy and a set of professional knives, both students and lecturer Tina Walsh will receive an exclusive European culinary experience that will excite, educate and inspire.
Historic
Tina Walsh, Lecturer in Culinary Arts, SETU commented: “This achievement stands as a testament not only to the talent and determination of Wiktoria and Rebecca, but also to the passion and commitment of our entire BA (Hons) in Culinary Arts programme teaching team.”
Hosted at Technological University of Shannon (TUS) Moylish Campus in Limerick, a two-hour cook-off pushed eight of Ireland's most talented young culinary minds to their limits, each challenged to create a two-course menu inspired by the competition's theme "Borderless Cuisine."
Global inspiration
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.”
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 Exec Chef with the iNua Collection and Cliste Hospitality and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions.
Dr Don O’Neill, Head of the Department of Culinary and Hospitality congratulated SETU’s staff and students: “This achievement marks a historic moment for our culinary programmes at SETU. It stands as a testament not only to the talent and determination of Wiktoria and Rebecca, but also to the passion and commitment of our excellent lecturing team in Culinary Arts.”
About Culinary Arts at SETU
Students can choose from a range of dynamic Culinary Arts programmes at SETU, including a two-year Higher Certificate in Culinary Arts and a four-year BA (Hons) in Culinary Arts degree, which features an exciting international placement in Year 3.
Graduates of SETU’s Higher Certificate programme have the opportunity to advance directly into Year 3 of the BA (Hons) programme, creating a pathway to further academic and professional development.
