TUS Chef Lucas Maier cleans up with Hygiene Award at Professional Student Chef of the Year 2026

TUS Chef Lucas Maier cleans up at Professional Student Chef of the Year 2026. Jim Reeves, Customer Director Ireland, Unilever Food Solutions; Lucas Maier, TUS student and winner of the Hygiene Award, and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions, at the awards ceremony held at the Radisson Hotel.

TUS student Lucas Maier is among the winners at the Professional Student Chef of the Year 2026 held on Moylish campus

A Limerick student has been recognised as one of Ireland’s best up-and-coming chefs at the Knorr Professional Student Chef of the Year 2026, held at the Moylish campus of Technological University of the Shannon (TUS).

The competition, organised by Unilever Food Solutions Ireland, celebrates excellence, creativity and innovation among Ireland’s emerging culinary talent.

Lucas Maier, who is originally from Romania and now living in Clareview, Limerick City, represented the Moylish campus in the national final and received the competition’s Hygiene Award, recognising the highest standards of professionalism, kitchen organisation and food safety during the live cook-off.

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

Lucas – who works in the kitchen at Dromoland Castle – presented a main course featuring pork tenderloin inspired by his Romanian heritage, paired with Irish ingredients and techniques influenced by his European travels.

For dessert, he reinterpreted two Romanian classics: Papanasi, a traditional cottage cheese doughnut served with sweetened sour cream and fruit jam, and Gomboti, delicate plum-filled dumplings made from soft potato dough.

Lucas was assisted by Lucia Canalda, from the St John’s Castle area of Limerick, who works at the Flying Cheese shop at the Milk Market.

The students were 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, “This success reflects the standard our students can reach when they combine creativity, discipline and a real willingness to learn. Winning the Hygiene Award is a significant achievement and reflects the professionalism and high standards Lucas brings to the kitchen. He fully embraced the Borderless Cuisine theme, bringing his Romanian heritage together with excellent Irish produce. He was ably assisted by Lucia, and we are very proud of how they represented both Limerick and TUS on a national stage.”

Following the live cook-off at the Moylish campus, finalists were 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 has a long-standing reputation for culinary excellence. Hosting the 2026 final here in Limerick reflects the calibre of its students, lecturers and facilities. The talent demonstrated across the competition 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 were delighted to see their creativity come to life.”

TUS was also strongly represented by Lesslie Angeles Terrazas Miguel from the Athlone campus, assisted by Oisin O’Flanagan, with Lesslie securing the overall bronze medal — underlining the strength of culinary talent emerging from both TUS campuses.

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