held in tralee
More than 20 chefs in the first edition.
Basque native Gorka Arrieta has lived in Kerry for the last 20 years and is currently Executive Chef in Sol-y-Sombra Killorglin. A lover of both Irish and Basque cuisine Gorka also runs the very successful Sua Basque Fusion pop up in unique venues around Kerry. His passion for showcasing great Local Irish and Spanish Food has lead him to Captain Team Ireland at World Tapas Championships in Valladolid in 2018 and also participate in Miniature Pintxo Congress 2018 and the Chef Ireland Championships in 2017 where he won a silver medal.
Chef John Harty is the current chair of TasteKerry. With 30 years experience in the culinary arts John is a also an artisan food producer and local food advocate. John is also involved in tourism within the county through this work with TasteKerry.
Chef Rob Curley, a native of Dublin and currently living and working in Ballymena, has strong Kerry connections. His Slemish Market Supper Club pop up won Best Emerging Irish Cuisine at the Irish Restaurants Awards 2018. Rob has represented NI at Miniature Pintxo expo March 2018 and Ireland at the World Tapas Championship in Spain in 2018. He is also a coordinator of the All Ireland Tapas & Pintxo Championships 2019.
Juancar Ayerbe Goitia
Juancar Ayerbe Goitia is responsible for the most significant pintxo events in Euskadi, organized by Showcooking.Info (www.showcooking.info)
Director of the Amstel Gold Pintxos Championship · Euskal Herriko (Euskadi & Navarra) Pintxo Txapelketa (www.campeonatodepintxos.com) which is held annually at the Kursaal Palace; it is in front of the Pintxo Week of Álava (www.semanadelpintxodealava.com) and the Bizkaia de Pintxos Championship (www.campeonatodebizkaiadepintxos.com)
Since 2019, with the aim of promoting traditional pintxos, undoubtedly one of the most powerful images of Basque gastronomy and an absolutely genuine formula of this region, it has also launched and develops the Traditional Pintxos Championship of Euskadi and Navarra. Slow Mass MUM (www.campeonatodepintxostradicionales.com).
He is also the technical coordinator of Miniature Pintxos Congress (www.miniature.eus), the congress of miniature cuisine, pintxos and tapas; who has his annual appointment at the Europa Congress Center in Vitoria-Gasteiz.
Also, with Showcooking.Info develops various gastronomic initiatives around pintxos and tapas in the field of training, private and personalized events such as gastronomic dinners and madirajes, driven by the brand www.pintxosexperience.com
He is a training journalist, having been linked to the world of communication for 30 years.
At the same time , he has always been linked to the world of hospitality, cuisine and gastronomy; both for their family and professional ties.
Cofounder and director of marketing and communication of «Chef Gestion». Director of digital magazine «Actual Gastro». Organiser of Congress «Gastro Experiencias Extremadura». A lover of gastronomy,travel and new technology.
Øyvind Bøe Dalelv
Øyvind Bøe Dalelv, 29 years old, born and raised in Bodo northern Norway. I was raised in a food lovers family full of good childhood memories with cultural and traditional food from Lofoten.
After attending cooking school in Bodo, I went to Oslo. I started working as a chef apprentice at Restaurant Statholdergaarden.
1 star michelin.
During this period began the Norwegian culinary team up all over again, and I got the opportunity to be part of the new team.
It was an exciting time which gave me a lot of lessons and experience to further develop both professionally and as competition chef.
Interest competitions are great and quickly became a part of my life.
Both team and individual competitions are great! I have reviewed competitions come to know myself better; how to work, think, and how I can improve myself and eventually become the best!
Now I run my own company in Oslo, where I work as a consultant, event & catering, private chef og doing national competitons.
Sol y Sombra Dinner
A Dinner with the chefs…
Tapas in The Ashe Hotel
An amazing evening…..
resume of the first edition