Pictured at the announcement of the 2025 BIM Taste the Atlantic Young Chef Ambassadors are l-r:
Past Ambassador and founder of Oysome, Sarah Browne, 2025 Ambassadors, Oisín McMahon, Charles Stefferson, Laura Anna Hand, Kieran Bolger, Shauna Sweeney and past Ambassador, Rebecca Sweeney.
Bord Iascaigh Mhara (BIM), Ireland’s Seafood Development Agency, in collaboration with Chef Network Ireland, today (28 May 2025) announced the five successful young chefs that will be this year’s Taste the Atlantic Young Chef Ambassadors.
The immersive programme is now in its fifth year, and over the coming months the appointed Ambassadors will embark on an immersive programme to familiarise themselves with Ireland’s premium seafood and the people who produce it along the Wild Atlantic Way.
The chefs will visit several seafood producers to learn about oyster and mussel farming, the art of seafood smoking and fish mongering skills. They will also receive in-person mentoring from renowned Irish chef, JP McMahon and Master Fishmonger, Hal Dawson.
Following applications from all over Ireland, the appointed chefs were selected based on their applications, followed by an interview process. More information on each of the chefs is in the editor’s notes below. The Taste the Atlantic Young Chef Ambassador Programme is co-funded by the Government of Ireland and the European Union, under the European Maritime Fisheries and Aquaculture Fund 2021-2027 (EMFAF).
The 2025 Taste the Atlantic Young Chef Ambassadors are:
Shauna Sweeney, 20, from Athea, Co. Limerick. Shauna is a commis chef at Adare Manor Hotel and a Culinary Arts student at Munster Technological University.
She hopes through her participation in the programme she can share skills with fellow chefs and work to promote fish as a healthy, nutrient dense food.
Kieran Bolger, 21, from Dooradoyle, Co. Limerick. Kieran is a demi chef de partie at Chapter One and a third-year Culinary Entrepreneurship student at TUS Limerick.
Passionate about Irish seafood and sustainability, Kieran aims to promote ethical consumption of food.
Laura Anna Hand, 18, from Skerries, Co. Dublin is a baker at The Rock Bakery and a first-year Culinary Arts student at TU Dublin.
Growing up in the fishing village of Skerries and spending 10 years as a Sea Scout, Laura has a deep connection to the ocean and Irish seafood.
Charles Stefferson Costa da Silva Jr., 22, from Brazil is a Junior Sous Chef at The Purty Kitchen, Dun Laoghaire.
Passionate about seafood and fire cooking, Charles values close relationships with local producers and sources the best ingredients.
Oisín McMahon, 24, from Santry, Co. Dublin is chef de partie at Pichet. Oisín has a deep love for food, with a growing interest in seafood.
He values understanding the full process from sourcing to preparation and is eager to explore new techniques.
