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JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café &Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.

JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food on the Edge. The highly successful inaugural event took place in Galway in October 2015 followed by equally acclaimed 2016, 2017, 2018 and 2019. The 2020 event fell victim to Covid, however the team published an ebook ‘Lessons from Lockdown: Cooking after Covid’ featuring many former speakers and voices from the industry and plans are afoot to return in 2021. The event features the best international chefs from across the globe. Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food. He is also an ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland.

MEDIA: Published author and writer of ‘Tapas, A Taste of Spain in Ireland’ and ‘The Irish Cookbook’ (Phaidon 2020). He is a food writer and has a weekly column in the Irish Times on Saturday. He is a regular contributor to Radio One and Newstalk radio and has a monthly slot on RTE TV; he was twice the winning mentor for the RTE Series Taste of Success.

OUR CHEFS

Sunil Ghai

Multi award-winning chef Sunil Ghai, Owner chef pickle , Street Restaurant & Tiffinbysunil, was born in Gwalior in Northern India, and was influenced as much by

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Víctor Valverde

Víctor Valverde discovers the richness and variety of the produce of Lanzarote at the Hotel Palacio Ico restaurant. His kitchen proposes taking care of the local produce

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Gaspar Caparó

Gaspar is a passionate for food and gastronomy, and he want to continue learning from this world and improve his skills. He received his education at

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Susana Casanova

Owner and Chef Executive of La Clandestina Restaurant in Zaragoza, Aragón. We can define her cuisine as creative, imaginative, intuitive, and with an eye to

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Juan Santiago

A finalist at the S. Pellegrino Young Chef 2015 competition, and with experience in various destinations, Juan Santiago recalls his professional career to date:  

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Guillermo Ramírez

Guillermo Ramírez tells the story of his professional career as he turned his restaurant Pícaro into one of the most successful entries in the Gran

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Yeray Gil Delgado

Local from Lanzarote, in Canary Island, Yeray is the Chef of Primario Gastrobar Restaurant. His personality is reflected in his cuisine, passionate advocate of local

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Cúán Greene

Cúán is an Irish chef and author of the Ómós Digest, an exploratory newsletter surrounding food and culture. He is an alum of world number

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Tara Gartlan

Tara Gartlan is a pastry chef with over 10 years experience having worked in some of Ireland’s most prestigious restaurants.   While studying Culinary Arts in DIT Cathal

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