Taste The Atlantic Young Chef Ambassador Programme

Introducing the Taste the Atlantic Young Chef Programme, from BIM and Chef Network

Chef Network is committed to bringing chefs together with our food producers to support them and ensure we bring the best quality produce to the plate. Ireland’s Wild Atlantic Way boasts an incredible array of seafood producers all the way along its coast. BIM, along with Failte Ireland, has developed the Taste the Atlantic programme to create a network of these producers, connecting then with local food businesses, and promoting not only their product but also the food tourism potential it presents.

We invited industry chefs and educators to nominate ambitious young chefs who are passionate about Irish seafood and promoting its use. Delivered by BIM & Chef Network, the Taste the Atlantic Young Chef Ambassador Programme has now chosen and teamed up with 5 chefs aged 18-24 with Taste the Atlantic seafood businesses for a programme of learning, collaboration and promotion for the period of June to September 2021.

Follow us us as we embark on this exciting seafood journey with this group of young chefs to build their professional network, learn a broad range of skills, from digital to culinary, gain new knowledge working with a master fishmonger and artisan food producers, showcase their culinary creativity, and build their own profile.



Sarah Browne & Mulroy Mussels 

Sarah Jane Browne, Chef/Manager, Time & Tide Café. (Annagry, Co. Donegal) 

Sarah is originally from Kerry but is now Chef/Manager at Time & Tide Café in Annagry, Co. Donegal. Sarah has studied and honed her culinary skills in CIT and LYIT and has extensive experience working in tourism including at the world-famous Molls Gap in Kerry. Sarah is from a dairy farming background is a passionate believer that sustainability in food production is critical and that chefs and producers are key stakeholders in the future of sustainable food production.  Sarah wants to learn more about sustainable seafood production and bring learnings back to her work in Co. Donegal.

Sarah has been paired with Mulroy Bay Mussels in Donegal for her seafood journey.


Jake Kennedy, Chef de Partie (Fish Section), Glovers Alley (Dublin)

Jake is from Wicklow and is very keen on all things fish and marine related. Jake has been developing his fish skills in Glovers Alley. Jake is also a keen sport fisherman, taking every opportunity to get involved in fishing whether in Ireland or the Canaries or Singapore. Jake is a graduate of DIT and cites Nathan Outlaw and Josh Niland as his inspirations.  Jake will be very much at home on the shore and on boats with Taste the Atlantic producers. 

Jake has been paired with Mungo Murphy’s Seaweed Company in Galway for his seafood journey!


Kevin King, Senior Sous Chef, Connemara Sands Beach Hotel and Spa. (Ballyconneely, Co. Galway)

Kevin is from Clifden, Co. Galway and grew up around fishing where he has fished for lobster and crab for years. He is extremely passionate about sustainability and wild food, where he forages daily to further champion local, organic produce within the Connemara Sands menu. Kevin has worked and completed stagiaires in high end restaurants and hotels in Connemara, Galway and the UK including The Black Swan at Oldstead and The Oakroom at Adare Manor. Kevin is ambitious and is starting on an MSc in Food Business and Innovation in UCC. Kevin is already familiar with some Taste the Atlantic producers but wants to learn much more.

Kevin has been paired with the Sligo Oyster Experience for his seafood journey!


Lucas Serpa Maciel Lisboa, Junior Chef de Partie, Bunnyconnellan Coastal Restaurant.  (Myrtleville, Co. Cork)

Lucas is from Salvador de Bahia in Brazil a city with great seafood cuisine. Lucas developed his interest in food in childhood, sharing meals with his family. ''In my family sharing a meal was the way that we choose to celebrate, so, my relationship with the kitchen has this powerful feeling attached. ''     Lucas came to Ireland to challenge himself and to broaden his range of culinary skills and techniques. Lucas wants to bring the diverse flavours and techniques of historic Salvador de Bahia to the Taste the Atlantic producers to create a new and exciting fusion.

Lucas has been paired with Ummera Smoked Products in Cork for his seafood journey!


Andrew Zeppa, Chef de Partie, The Yacht Pub & Upper Deck Restaurant, (Clontarf, Co. Dublin)

Andrew is from Dublin and has been working at the Yacht Pub and Upper Deck Restaurant in Clontarf for several years. A high-quality seafood offering at the Upper Deck Restaurant has helped Andrew develop a strong interest in seafood and the culinary skills required to bring out the best in the product. Andrew wants to get out and about on the water with Taste the Atlantic producers and bring a bit of the west coast back to Clontarf, Andrew is keen to draw on his Italian heritage to create interesting new dishes.

Andrew has been paired with the Burren Smokehouse in Clare for his seafood journey!

Browse some images below from the 2021 Taste The Atlantic Young Chef Ambassador Programme.