A TUS student who won the title of Knorr Professional Student Chef of the Year 2025 listed the prep work in his classroom as one of the vital ingredients in his success.
Yeshuah O’Brien Bayer, aged 19, cooked up a storm at the event which was hosted at the TUS Athlone Campus on Thursday night and saw ten students from North and South prepare a two-course menu inspired by the theme ‘Good Mood Food’.
For his main course, Yeshuah prepared Black Sole with Pickled Mussels, Yuzu Kabosu Beurre Blanc.
And for dessert, he prepared Dark Chocolate Mousse with Cocoa Nib and Pumpkin Wafer.
From Killaloe in County Clare, Yeshuah is a second-year student of Culinary Entrepreneurship at the Moylish campus.
Yeshuah, who also works as a commis chef in the Goosers Bar & Eating House in Ballina, County Tipperary, said: “It was tough work but I enjoyed the competition immensely.
“I have worked in kitchens since I was 16 and enjoy the work which is why I picked the Culinary Entrepreneurship course in TUS.
“My time in the college has been brilliant and the lecturers are amazing. I would not have come up with the ideas for the dishes if it wasn’t for their help and the help of the other students in TUS.
“We get hands-on experience to try different things and to make the most complicated of dishes. The teaching staff really back us to be creative and to take risks, and I think that is partly the reason that I managed to win the competition. ”
Yeshua also thanked his assistant, Lucas Maier, a first year student, for his efforts on the day and two of his lecturers, Jim O’Meara and Eithne Gavigan, for their guidance.
Another winner on the night was Lesslie Angeles Temazas Miguel, a student from the Athlone campus, who was the winner of the Assistant Skills Test Award.
Paul O’Grady, a second-year Culinary Arts Student, also represented TUS in the competition and his technique caught the eye of the judges too.
June O’Byrne-Prior, Head of Department of Hospitality, Tourism & Wellness, paid tribute to the TUS students and lecturers involved in the contest.
She said: “We are blown away at the level of success enjoyed by TUS at this year’s competition – an amazing achievement for the university overall.
“We are especially proud of Yeshua O’Brien Bayer’s achievement on winning Knorr Student Chef of the Year and recognise that this result is borne out of his hard work, dedication and passion for culinary arts.
“A special word of thanks also to the academic team here at TUS, who continue to go over and beyond in preparing our students for success.”
While Yeshuah won the Gold, the Silver Medal went to Donal Byrne from SETU Waterford while the Bronze Medal was won by Eliška Semanová from ATU Galway.
This year’s judging panel was made up of: Gary O’Hanlon, the executive chef at the K-Club; Derek Reilly, executive director of culinary and craft at Aramark Ireland, and Audrey Crone, executive chef Ireland, Unilever Food Solutions.
The event was hosted by Athlone TUS and Dr Emma Reardon, Head of Department (Acting), Hospitality, Tourism, and Leisure, for the Athlone Campus, said: “I would like to commend lecturer John Killeen from the Hospitality, Tourism, and Leisure Department for the super work he did, supported by colleagues, in hosting the competition.
“Congratulations to all the students who participated in this year’s competition and the lecturers who prepared them for this event. It was a delight to host you. I am in awe of the knowledge, skill and artistry showcased by the students.
“At TUS, we prioritise hands-on learning and student engagement, fostering an environment where students not only excel academically but also flourish through practical experiences.
“This practical learning approach ensures that TUS culinary graduates are among the most sought-after professionals in the country, possessing the relevant knowledge and skills that employers desire.”
