![\"David](\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/4d0bfbc9-afda-41e1-841a-3bf0f6362e68.jpg\")
<\/p>\nDavid Harte is now based at The Sea Rooms at Kelly\u2019s Resort Hotel and believes that anybody can cook\n<\/p>\n
David Harte, in his early 20s and from Curracloe attended Wexford CBS before heading to Waterford and to what is now the South East Technological University to study culinary arts for four years.<\/p>\n
In October, David won the Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods.<\/p>\n
\u201cIn school they teach you all the recipes and fundamentals that they you all the recipes and fundamentals that you can take into the real world, but the best experience you can get is in the kitchen doing long days and long hours.\u201d<\/p>\n
David always wanted to be the chef. He started cooking with his grandmother, Rita, when he was young and in his latter secondary school years knew that he would either become a chef or join the army. \u201cSure, I was too soft for the army,\u201d he admits.<\/p>\n
He did his TY work experience in the kitchen of Riverbank Hotel.<\/p>\n
\u201cI was absolutely terrible to start off with. I was so young and so na\u00efve. I was watching Jamie Oliver and thought I knew what I was doing, but when you are cooking for 100 people it is a different story.\u201d<\/p>\n
<\/p>\n
David Harte and judges<\/p>\n
David says that cooking on a professional or amateur level effectively boils down to \u201cthe more you fail, the more you learn.\u201d<\/p>\n
In this year\u2019s competition, he failed even more than last year when he was unsuccessful, but it worked out. Four years ago, he did his internship in Copenhagen, worked in Iceland on two occasions and did a semester in Canada.<\/p>\n
When one thinks of the food capitals of Europe, whether you imagine pizza in Rome, snails in Paris or paella in Madrid, perhaps Iceland doesn\u2019t come immediately to mind. David is happy to argue the point.<\/p>\n
\u201cThe cuisine there is phenomenal. The menus are ultra forging forest, and we used to get fish in directly from the boats, and the seaweed from the coast.\u201d<\/p>\n
He\u2019s been working with Kelly\u2019s since 2024, where so much of the cooking he does at The Sea Rooms is over open fire. Having grown up beside the sea and being greatly influenced by seafood cooking during his international travels, David is more than content at arguably Ireland\u2019s most famous seaside hotel.<\/p>\n
Having got to the final last year, he returned to the Dublin Cookery School this year better equipped. Winning the top accolade Dublin\u2019s Intercontinental Hotel was the culmination of years of work.<\/p>\n
![\"Chef](\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/b9f6b737-794d-4fb7-bff1-5ff2481d44ce.jpg\")
<\/p>\n
Chef David Harte\u2019s winning dessert of dish Sissy red apples, skyr, honey, oats<\/p>\n
\u201cAll four of us were left sitting there sweating. It was beautiful, all our families were there. It was mad. I was surprised, gobsmacked.\u201d<\/p>\n
Fine dining kitchens have a reputation for being violent places, verbally more than physically. Perhaps that reputation hasn\u2019t been helped by Stephen Graham\u2019s depiction in Boiling Point or The Bear on Disney+.<\/p>\n
\u201cThrough all of the hard times come the good times,\u201d David laughs.<\/p>\n
The level David is cooking at and the level he aspires to be at, is out of reach for the overwhelming majority of people. But many who want to make more of an effort with their cooking, don\u2019t know where to start.<\/p>\n
\u201cKeep reading. The videos on YouTube are phenomenal, especially when they are from people who have been there and done that.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"David Harte is now based at The Sea Rooms at Kelly\u2019s Resort Hotel and believes that anybody can…\n","protected":false},"author":2,"featured_media":198290,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[4247,18,117,19,17],"class_list":{"0":"post-198289","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-entertainment","8":"tag-cillian-boggan","9":"tag-eire","10":"tag-entertainment","11":"tag-ie","12":"tag-ireland"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ie\/115606916311927032","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/198289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/comments?post=198289"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/198289\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media\/198290"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media?parent=198289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/categories?post=198289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/tags?post=198289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}