Compliments to the Chef... Canadian culinary honour for young Navan man

A young chef from Navan who is now based in Canada has taken home a bronze medal in the 2025 Canadian Chefs Cup.

Sean Allen (25) from Garlow Cross was placed third in a competition for over 500 chefs employed by Aramark in Canada after impressing judges with his three course menu.

A past pupil of Lismullen NS and Dunshaughlin Community College, Sean had been making a name for himself as a promising young chef in Canada and was thrilled to take a bronze medal in this prestigious competition.

"Canada has a big culinary scene and all seven of my competitors were super talented chefs. I was the youngest and most junior chef competing so I was proud to get to the final eight let alone taking home the bronze," said Sean.

He explained that the competition is ran in Toronto every year by Aramark Canada.

"All the chefs from across Canada enter to compete and the top eight are invited to Toronto for two days to compete. There are over 500 chefs that work for Aramark Canada and the winner goes on to represent Canada in the International Chefs' Cup which is in Shanghai this year in May."

Sean outlined that the competition involved creating a three-course menu using a mystery box of ingredients which are only revealed to the chefs on the day of the event.

"The starter course has to be vegan and you have three hours to serve your three course menu. You have to plate up four plates of each course for the judges so a total of 12 plates are made."

For his vegan starter, Sean served rose of carrot and maple, carrot and turmeric espuma, pea and garlic stalk puree, citrus poached asparagus, crispy tomato, blood orange and sea truffle vinaigrette.

His main dish was fricasse of wild rabbit, pea, onion and shimeji mushroom, jus of ice wine, seared butternut ring, pickled blood orange and opo squash, while his dessert was caramelized apple panna cotta, apple geleé, sable crumb, strawberry, dried peach and apple skin diamonds.

"I was super happy with my overall performance and I was delighted to be the youngest by nearly 10 years at just 25 year old and yet still beat the odds and take home bronze medal with the help of my assistant Mykola Bartko. And to be recognised as third out of over 500 chefs is incredible."

Sean recalled that he started his career as a busser in the Central Bar and Restaurant in Navan.

"I had a keen interest in culinary arts and the head chef Carl Rennicks always answered questions I had and encouraged me to pursue a career in culinary arts. I received my bachelor degree in culinary arts from DIT in 2021. During this time, I trained in Bellinter House Hotel with Stephane Moreau and Franchise Herpin. They both taught me a lot and helped me move forward in my career. Then I went on to work in various fine dining and Michelin starred kitchens in Ireland and the UK."

Sean moved to Toronto in 2022 and took up a position at Scotiabank Conference Centre, serving the CEO and executives fine dining lunches and dinners.

"Throughout this time I've worked many private and high calibre events. In the winter of 2022, I got invited to be part of a culinary team to work at a private function at the rapper Drake's house in the Bridal Path area of Toronto which was super cool!"