Massimo Bottura of Osteria Francescana, voted the World’s Best Restaurant 2016, is among the impressive line-up of chefs from around the world speaking at this year’s Food on the Edge.
The full programme of speakers at the acclaimed international food symposium was announced in Dublin this week.
Food on the Edge, taking place this year on October 24 and 25, will feature some 40 of the world’s best chefs.
Speaking at this week’s event, symposium director, Jp McMahon said the symposium would have something for everyone interested in good food. “The event is not about elitism; it’s about inviting chefs from all over the world who I feel have something to say, be that three Michelin stars or chefs running street food trucks,” he added. “We have a stellar line-up of chefs this year, including chef owner of the world’s best restaurant, Massimo Bottura, Peruvian chef Virgilio Martinez, and a number of return speakers from last year.”
Bottura’s Osteria Francescana, a three Michelin-star restaurant in Modena, Italy, has been listed in the top five at the World’s 50 Best Restaurant Awards since 2010 and was ranked first in World’s Best Restaurants at the S Pellegrino World’s 50 Best Restaurants Awards 2016.
Daniel Burns of Luksus, currently one of the hottest chefs in New York City, will also speak at the event. After working at Heston Blumenthal’s The Fat Duck in the UK, Burns spent three years running the pastry department at Noma, before moving to New York in 2010. American chef Timothy Hollingsworth, formerly of The French Laundry in Napa Valley, who recently opened Otium in Los Angeles, will also be in Galway for the festival.
The legendary French-born Pierre Koffman will be at Food On The Edge this year. Currently the head chef of Koffmann’s at the Berkeley Hotel in Knightsbridge, London, he is one of a handful of UK-based chefs to have been awarded the coveted three Michelin stars for his former London restaurant La Tante Claire.
“Food on the Edge is more than just an event, it’s a philosophy,” Una Fitzgibbon, marketing director of Bord Bia, said at the launch. “Galway is the right place to hold it, having just been announced European Region of Gastronomy for 2018. Ireland’s food stands for everything that is pure, clean, and fresh — 5,000 years of farming and continued sustainability across our food producers, manufacturers, and food companies. We are very proud to be sponsors again of Food On The Edge and wish Jp and his team continued success.”
Wade Murphy, chef and owner of 1826 restaurant in Adare, who spoke at last year’s event and will return this year, said: “With Food On The Edge, something magical happened — chefs, producers, and food experts came together in a monsoon of inspiration. For me, speaking at Food On The Edge was the highlight of my career.”
For the full line-up and more information see www.foodontheedge.ie