Lucas Maier to represent Limerick in Knorr Professional Student Chef of the Year 2026 at TUS

Lecturers Jim O’Meara and Eithne Gavigan with TUS student Lucas Maier, a contestant in the Knorr Professional Student Chef of the Year 2026 Final,  and Lucas’s assistant in the competition, TUS student Lucia Canalda, at the kitchen on the Moylish campus.

Limerick student Lucas Maier is preparing for the Knorr Professional Student Chef of the Year 2026 Final to be held at the Moylish Campus

Limerick student, Lucas Maier, originally from Romania and now living in Clareview, Limerick City, will represent the Moylish campus in the Knorr Professional Student Chef of the Year.

Lucas is preparing to compete for one of Ireland’s most prestigious student cooking titles, taking place on March 10 at the Moylish campus of Technological University of the Shannon (TUS).

Organised by Unilever Food Solutions Ireland, the annual competition celebrates excellence, creativity and innovation among Ireland’s emerging culinary talent.

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Lucas previously assisted TUS student Yeshuah O’Brien, who claimed the 2025 national title when the final was hosted at the Athlone campus of TUS.  In keeping with tradition, the competition moves to the winner’s campus the following year, bringing the 2026 final to Moylish.

This year’s theme, Borderless Cuisine, celebrates how today’s chefs blend ingredients, techniques and traditions from around the world to create dishes that are both innovative and deeply rooted in culture. Competitors are challenged to produce two dishes inspired by their background, travels or the diverse communities around them.

Lucas – who works in the kitchen at the Dromoland Castle – will enter a main course featuring pork inspired by his Romanian heritage, paired with Irish ingredients and techniques shaped by his European travels. His dessert will be based off two Romanian classics dishes with Irish ingredients.  

He will be assisted by Lucia Canalda, who is from the St John’s Castle area of Limerick and works at the Flying Cheese shop at the Milk Market.

The students are supported by Jim O’Meara and Eithne Gavigan, lecturers in Culinary Arts at TUS, whose industry expertise and academic mentorship play a central role in preparing competitors for national success.

Jim O’Meara said, “Yeshuah did the business for us last year when he won the title in Athlone, and that was a proud moment for everyone at TUS. It reflects the standard our students can reach when they combine creativity, discipline and a real willingness to learn. Lucas played an important role in that success as Yeshuah’s assistant, and this year he steps forward as a competitor in his own right. He has fully embraced the Borderless Cuisine theme, bringing his Romanian heritage together with excellent Irish produce. He will be ably assisted by Lucia, and we are very proud of how they are representing both Limerick and TUS on a national stage.”

Following a live cook-off at the Moylish campus, finalists will be judged by leading professionals from Ireland’s hospitality sector.

Audrey Crone, Executive Chef Ireland with Unilever Food Solutions and one of the judges at the competition, said, “TUS Limerick has a long-standing reputation for culinary excellence. Hosting the 2026 final here reflects the calibre of its students, lecturers and facilities. The talent demonstrated last year is testament to the mentorship and dedication within the college.

Student Chef of the Year is about championing the next generation of chefs and we are excited to see their creativity come to life on March 10th.”

TUS will also be represented in this year’s competition by Lesslie Angeles Terrazas Miguel from the Athlone campus of TUS, assisted by Oisin O’Flanagan, highlighting the strength of culinary talent across both campuses.

The winner will receive an exclusive culinary experience, industry recognition and invaluable exposure within Ireland’s hospitality sector.