Pavel Mikeska of Thyme Restaurant in Athlone and Anastasiia Skurtu of Wineport Lodge in Glasson were named winners of the 2nd annual Joe Shannon Memorial Culinary Competition 2026.
Michael Thomas of Rathsallagh House was awarded second place, while Alyssa Wealleans and Amanda Walton, second-year commis chefs from Limerick & Clare ETB, secured third place.
In addition, Joey Patero and Asanka Sampath Kulawansa of the Radisson Blu Hotel & Spa, Sligo were recognised as the Best Team from the INUA Collection.
Established by Radisson Blu Hotel & Spa, Sligo, the now annual Joe Shannon Culinary Competition took place on Monday, 23rd March 2026 at the Unilever Kitchen in Dublin, honouring the memory of the late Joe Shannon.
Held over one day, the competition centred on the theme of ‘modern sustainable cuisine’, with a strong focus on Irish produce and reducing food waste. Esteemed celebrity chef Neven Maguire judged the competition, which wouldn’t have been possible without the generous support of sponsors Unilever, Dole & Quigley Meats, with support from photographer Keith Mahon, who captured footage throughout the event.
Created to reflect Joe’s love for entertaining, his commitment to culinary excellence, and his boundless generosity, the competition brought together chefs from across the country, each showcasing their creativity, skill, and passion for food.
Speaking about the competition, Stefan Matz, Group Executive Chef at Cliste Hospitality Group and a close friend and colleague of Joe, shared ‘It is a pleasure to host the Joe Shannon Competition, now in its second year. Spending time with many chefs and colleagues who knew Joe and shared his passion for food and for the hospitality industry, where he was a genuine ambassador, has really been inspiring to all of us. Joe was not only a great chef and leader, but also a true mentor whose presence in our kitchens shaped teams and inspired those around him.’
Stefan continued, ‘Joe paired genuine care for customers and colleagues with a consistently positive approach to life and work. In his spirit, we shared a wonderful day reflecting on food, memories, and stories of Joe, watching chefs in action, and tasting inspiring dishes prepared by both established and emerging chefs. Joe would have been very proud to see the chefs demonstrate such a high level of skill, knowledge, and organisation. We are equally proud to keep his legacy alive.’
The Joe Shannon Culinary Competition is more than a contest—it is a tribute to a remarkable chef and human being. Whether as a participant or guest, this event was an unforgettable celebration of food and friendship, honouring the incredible legacy of Joe Shannon.
