- A CULINARY BATTLE BETWEEN - BEST CHEFS 6 OF THE WORLD S

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2 - A CULINARY BATTLE BETWEEN - BEST CHEFS 6 OF THE WORLD S

3 you are THE JUDGE

4 3 USA Chefs SPIKE MENDELSOHN CHRISTOPHER KULIS THOMAS LENTS

5 3 IRISH Chefs GRAHAM NEVILLE KIERAN GLENNON ROSS LEWIS

6 MEET TEA

7 M USA

8 USA CAPTAIN

9 Spike Mendelsohn Spike is a Washington, D.C.-based chef and restaurateur best known as fifth place finisher of the fourth season of Top Chef, which aired He is the chef and owner of multiple restaurants; Good Stuff Eatery, Béarnaise and We, The Pizza in Washington, D.C. In the summer of 2013, Spike opened his newest restaurant named Béarnaise in Washingtonʼs Capitol Hill where he was awarded with 2-stars by the Washington Post. Spike is the Chairman of DCʼs Food Policy Council and an Ambassador for C.A.R.E.

10 Christopher Kulis Christopher began his culinary career at the tender age of 5 years old with the intention to never stop cooking. So far, the 2012 Hawaii Rising Star Chef has succeeded in his goal. Kulis attended the Culinary Institute of America, then worked at The Broiler Room in Lake Tahoe before taking a job at Californiaʼs Bouchon, where he stayed for three years. Kulis then worked throughout Europe as part of the Thomas Keller Restaurant Group. While in Italy Chef Brian Etheredge approached Kulis with the idea of joining the team at Capische? in Maui.

11 Thomas Lents Thomas was appointed executive chef of Sixteen in January 2012, after working in the worldʼs most celebrated fine-dining establishments. In his new position at the acclaimed restaurant on the sixteenth floor of Trump International Hotel & Tower Chicago, Chef Lents presents innovative menu programming that marries the details and qualities of traditional fine dining with his own modern style and culinary perspective. To add to the sense of battle, Chef Lents has previously worked as sous chef at Kevin Thorntonʼs restaurant. During his time abroad, Chef Lents staged in acclaimed kitchens, including the Michelin three star-rated Waterside Inn in Bray and Le Manoir Aux Quatres Saisons in Great Milton.

12 MEET TEAM

13 IRELAND

14 IRISH CAPTAIN

15 Graham Neville Dublin-born Graham blends passion for locally sourced, Irish ingredients with his classical French training to create a unique and sophisticated culinary style. Following his professional training in the Culinary Arts at DIT Cathal Brugha Street, Graham spent a number of years working abroad, and cites both his extensive travels and his experience working at Thorntonʼs as having profoundly informed what he values in food. Winner of Food & Wine Magazineʼs Best Chef in Ireland in 2014, along with Best Chef in Dublin and Best Restaurant in Dublin in the same year, awards he also won in 2013, Grahamʼs successful partnership with Restaurant FortyOne began in His food sourcing ethos has led to the exciting development of Restaurant FortyOneʼs own organic kitchen garden on the hills overlooking the Irish sea just outside the city centre, allowing him to produce food that truly is an accomplished reflection of the seasons.

16 Kieran Glennon Kieran Glennon is head chef at Restaurant Patrick Guilbaud, which has been a centre of fine dining in Dublin for the last thirty-three years and is Irelandʼs only two star Michelin. The cuisine is contemporary Irish with classical roots. Having featured in everything from the Irish Times to the New York Times, it is renowned as one of the best restaurants in Ireland and is also internationally acclaimed. The RPG philosophy is simple: it is about delivering impeccable dining experiences.

17 Ross Lewis Ross Lewis, a native of Cork, has worked in the restaurant industry in New York, London and Switzerland. His passion and drive to open his own restaurant brought him back to Ireland where he has become immersed in Irelandʼs emerging food culture. In 1993 he established his restaurant Chapter One, which has annually been awarded a Michelin Star since Ross has accrued a number of other prestigious awards including Restaurant Association of Ireland Best Restaurant 2013, Best Restaurant in Dublin 2012 and Best Chef 2008, Food and Wine Magazine Best Restaurant 2012 and Best Chef Ross was Commissioner General for Eurotoques Ireland from and is currently one of its commissioners. He was also chosen as the Executive Chef for the State Banquet Dinner at Dublin Castle during the visit of HM Queen Elizabeth II on May 18th, 2011.

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19 PARTICIPATE AS PART OF THE JUDGING PANEL IN THIS TWO NIGHT EXCLUSIVE EVENT AT TRUMP INTERNATIONAL DOONBEG. EACH NIGHT ENJOY CANAPÉS, CHAMPAGNE RECEPTION, 5 COURSE TASTING MENU, WINE WITH EACH COURSE AND A POST DINNER PANEL DISCUSSION WITH THE CHEFS.

20 THE FINER DETAILS

21 Places limited to 100 people. Cost 175 per person per night.* Overnight accommodation packages available. For more information call , or visit *Guests must attend both nights.

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