Victor Erisay of Dublin's Chapter One has been crowned Euro-Toques Young Chef Of The Year 2024.

The Frenchman beat out six finalists to achieve the impressive win including Anna Hevers (Goldie), Bryan Bridgeman (Homestead Cottage), Nell McCarthy (dede), David Harte (Kelly's), Marcell Pálfalusi (Thyme Restaurant), and Tom Donohoe (Orwell Road).

The announcement was made at a gala dinner in the InterContinental hotel on Sunday night following a six-month judging process under the watchful eyes of Stephen Hayes (The Bishop's Buttery), Mark Birchall (Restaurant Moor Hall, UK), Kenneth Culhane (The Dysart Petersham, UK) as well as Domini Kemp (Lottie's), Gareth Mullins (The Marker), and Conor Halpenny (Square).

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Euro-Toques Ireland is a community of chefs, cooks and producers that champion and preserve Irish culinary heritage by spotlighting traditional cooking methods and fostering producers of local and seasonal artisan products.

These professionals consider themselves the "custodians of Irish food culture" and operate according to the "Euro-Toques Code of Honour", which includes striving for excellent culinary standards as chefs and always working with seasonal, local produce.

The Best Young Chef competition is open to professional chefs under the age of 28 and brings semi-finalists and finalists around the country to attend workshops, meet food producers and engage in cooking demonstrations by Ireland's top chefs and artisan producers.

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At the heart of it, the competition is ensures that the next generation of chefs will be passionate about the tradition of Irish cooking as well as keen to experiment and set trends across the globe.

The overarching theme of the 2024 awards was 'Inspiring Regeneration', highlighting the themes of food waste, food awareness, regenerative farming, and food miles.

As part of the submission, the chefs had to write a eco-friendly recipe, whether that meant using local produce, following a no-waste approach or using less noble cuts of meat of fish.

Erisay impressed the judges with a standout starter of whipped skeaghanore duck offal parfait, heritage beetroot, cassis, smoked duck stroopwafel and a main course of whole roasted skeaghanore duck, carrot and bergamot pureìe, glaceì heritage carrots, clementine, and sauce aÌ l'orange.