Speakers to look out for at Food on the Edge 2023

Food on the Edge, the two-day Irish food and gastronomy symposium, makes its return to Airfield Estate, Dundrum in Dublin on 16 and 17 October 2023. An exceptional line-up of speakers has been announced with some of the world’s leading lights of gastronomy, as well as fascinating food writers, innovators and entrepreneurs, due to take the stage, for thought-provoking discourse and debate.

With ‘Storytelling’ as the theme for this year’s symposium there will be much to listen to, from some of the world’s best. Here’s a quick round-up of what, or should we say who, not to miss.

Aditi Dugar

Mumbai native Aditi Dugar is a rising star of India’s fine-dining scene. Her restaurant Masque is currently #16 on the Asia's 50 Best Restaurants list. Dugar is a curious and deeply knowledgeable food entrepreneur, with a background in finance, who has staged at some of the world’s best restaurants, including La Gavroche, La Petite Maison and Bo Lan. Masque was India’s first tasting menu-only restaurant and was ahead of its time with a farm-to-fork philosophy that takes pride in using exclusively Indian ingredients. Today Dugar’s interests are spread across a wide range of activities including TwentySeven Bakehouse, Seesaw Café and Araku Café.

Ahmet Dede 

Turkish chef Ahmet Dede has made a name for himself as the shining star of Ireland’s burgeoning fine-dining scene in the last few years. Earning two Michelin stars at his eponymous restaurant in Baltimore, Cork, the chef has brought Eastern flavours to local produce with impeccable high standards and a certain joy in cooking for which he has been duly recognised.

Alessandro Cozzolino 

Born in Caserta, near Naples, Italy, chef Alessandro Cozzolino combines his local heritage with his well-travelled experience to create considered Italian cuisine at La Loggia at Villa San Michele, near Florence. Having travelled to Hong Kong where he became  Chef de Cuisine at the legendary Grissini restaurant in the Grand Hyatt Hotel when he was only 25, Cozzolino returned to his homeland in 2019.

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Alex Nietosvuori & Ally Thompson

At Hjem , this couple showcase Northumberland’s local produce and culture of hospitality together with Nordic savoir-faire. Nietosvuori began his culinary journey working under star chef Daniel Berlin in Southern Sweden. Stints at Copenhagen nose-to-tail restaurant, Bror, Frantzén and Fäviken followed before moving to Oslo to work at legendary three-Michelin-star Maaemo. Thompson is a vastly experienced hospitality manager and together this couple have created something special in an unexpected location.

Andoni Luis Aduriz

Basque innovator Andoni Luis Aduriz makes a welcome return to Food on the Edge this year. The chef always wows the Irish audience with his energy and enthusiasm for constant innovation, reinvention and creativity. The recent recipient of The World’s 50 Best Restaurants Icon Award is riding a wave of adoration he is most worthy of.

Bomee Ki and Woongchul Park

Another couple to grace the stage at Food on the Edge 2023, will be South Koreans Bomee Ki and Woongchul Park, who at their London restaurant Sollip bring their personal take on contemporary European dishes, with Korean touches. This is a couple with considerable talent and ambition, destined to do great things.

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Douglas McMaster

Chef Douglas McMaster can be considered the grand master of the UK’s zero-waste restaurant movement. Long ago his innovative Silo restaurant set out to experiment and prove what was possible in a restaurant in terms of waste and sustainability, and the world is still trying to catch up. The imperative for sustainability increases in urgency and so does the power of McMaster’s message.

Elena Reygadas

One of Mexico's leading culinary talents, Elena Reygadas was recognised as The World’s Best Female Chef, for her work at her leading Rosetta restaurant in Mexico City. A talented chef, entrepreneur and publisher, she has a well of knowledge about Mexican culinary ingredients and traditions. A member of the International Board of the Basque Culinary Center, she supports a range of issues, including sustainable agriculture and gender equality in restaurants.

Fatmata Binta

Inspirational chef Fatmata Binta makes her Food on the Edge debut and will be one speaker you won’t want to miss. The winner of the Basque Culinary World Prize for her work with the Fulani Kitchen Foundation preserving tribal foodways and traditions, while empowering women and girls, will always, bring knowledge, insight, passion and humour.

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Merlin Labron-Johnson

At his Bruton restaurant Osip, Chef Labron-Johnson showcases his considerable culinary talent as well as his passion for local, organic ingredients, produce he grows himself at his Dreamers Farm, where he lovingly, toils to produce the finest bounty of the English countryside.

Tala Bashmi

A leading light of Bahraini and Middle Eastern cuisine, chef Bashmi can trace a gastronomic journey through the Culinary Arts Academy in Switzerland, to Michelin-starred restaurants Prisma and Grand Hotel Les Trois Rois. Awarded the title of Best Female Chef MENA by The World’s 50 Best in 2022, her restaurant was also awarded #3 Best Restaurant in the region.

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