Education
TUS students have the recipe for success with series of culinary competition wins
TUS student chefs have the recipe for success with a series of culinary competition wins. Jack Kearns, Lucas Maier and Charlie Ward cooking up a storm at the Moylish Campus
It’s been a red-hot run for TUS Moylish-based student chefs, with a series of culinary competition successes culminating in international recognition
It’s been a red-hot run for TUS’s Moylish-based student chefs, with a series of competition successes culminating in international recognition.
Charlie Ward, Jack Kearns and Lucas Maier were recognised for their outstanding accomplishments at a special event at the Moylish campus, having brought distinction to the university through their performances across a range of prestigious culinary competitions.
Final-year Culinary Entrepreneurship student Charlie Ward, from Rathkeale, Co Limerick, has been selected to represent Ireland at the WorldSkills Shanghai 2026, taking place from September 22 to 27.
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WorldSkills is regarded as the largest international skills competition, bringing together top young talent from across the globe. He will compete as part of Team Ireland in the Cooking category.
Charlie has built an impressive competition record, including multiple medal wins at IFEX Belfast, one of the leading hospitality and culinary competitions on the island of Ireland, where he secured Bronze in Modern Trend, World Cuisine; Bronze in All-Ireland Young Pastry Chef of the Year; Silver in Northern Ireland Young Seafood Chef of the Year (2026); Silver in Classic Junior Chicken; Silver in Chicken Butchery; and Silver in Fish Butchery.
Also recognised was Waterford City native Jack Kearns, a fellow final-year Culinary Entrepreneurship student, who has been awarded the prestigious Caraway Travel Scholarship.
The scholarship will support Jack in gaining experience in leading international kitchens as he continues to develop his culinary career.
Jack recently earned a Bronze medal at the International Salon Culinaire, a major international culinary competition held in London, for his entry in the Oatly Plant-Based Challenge, showcasing his creativity and adaptability in contemporary cuisine. He was mentored by lecturer Shane Redfern.
Lucas Maier was honoured for his performance at the Knorr Professional Student Chef of the Year 2026 competition in March, where he received a Hygiene Award recognising his professionalism and standards in the kitchen.
Originally from Romania and now based in Clareview, Limerick, Lucas drew on his heritage and international experience in his competition dishes. His main course featured pork tenderloin inspired by Romanian flavours, paired with Irish ingredients and techniques influenced by his European travels. For dessert, he reinterpreted traditional Romanian dishes including papanasi and gomboti, bringing a contemporary edge to classic recipes.
All three students were supported in their preparation by Culinary Arts lecturers Jim O’Meara and Eithne Gavigan.
Joe Mulcahy, Head of Section for Culinary Arts & Hospitality at TUS, said the students’ achievements reflect both their individual dedication and the strength of Culinary Arts education at TUS.
He said: “These students have demonstrated exceptional skill, commitment and creativity on highly competitive stages. Their success is a credit to themselves, their lecturers and the learning environment here at TUS. We are particularly proud to see Charlie go forward to represent Ireland at WorldSkills — a remarkable achievement and an inspiration to current and future students.
June O’Byrne Prior, Head of Department of Hospitality, Tourism and Leisure, added: “These achievements reflect the passion, resilience and professionalism of our students, as well as the dedication of the staff who support them throughout their journey. To see our students performing — and succeeding — on national and international stages is a tremendous source of pride for TUS.”
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