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First Round of Speakers Announced for Food On The Edge 2019

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First Round of Speakers Announced for Food On The Edge 2019

Food On The Edge will take place in Galway, Ireland, with dates confirmed as the 21st and 22nd of October, 2019.

Leading international chefs such as Alex Atala, Ben Shewry, Leonor Espinosa and Daniel Giusti are among the confirmed speakers so far for the fifth edition of the global food symposium. As always you can find all the FOTE content on Fine Dining Lovers.

JP McMahon, founder-director of FOTE, said, “We’re delighted to announce that Food On The Edge is being held in Galway again in 2019 as well as some of the fantastic speakers who will be attending. We select our speakers for their talent and commitment to changing how we eat and cook our food, as well as how we think about the future of food. We have a very exciting and diverse line-up this year. Our theme this year is migration, with regards to how food travels and how that affects people's perception of food. We will also carry forward previous themes, as well as bringing back past speakers”.

Speakers for this year’s October event include Alex Atala, who became a household name through the Netflix show Chef’s Table and is Brazil’s most influential chef, renowned for championing Brazilian cuisine. Atala’s restaurant in São Paulo, Brazil, D.O.M., was named the 30th Best Restaurant in the World in the coveted World’s 50 Best Restaurants list 2018.

New Zealand-born Ben Shewry of Attica restaurant, Melbourne will also travel to Galway this October. Like Atala, Shewry is well-known for his appearance on Chef’s Table. Attica was recognised as the top restaurant in Australia and the 20th Best Restaurant in the World at The World's 50 Best Restaurants awards 2018.

Leonor Espinosa of Leo Cocina y Cava restaurant in Bogotá, Columbia is also due to take the the stage in Galway. Espinosa was named Latin America’s Best Female Chef in 2017 and has been cited as being crucial in bringing Colombian cuisine to an international stage.

Food Education is an important topic discussed at FOTE over the last two years, with the Food On The Edge Schools Project being launched this year. Connecticut chef, Daniel Giusti, who was previously head chef of Noma in Copenhagen, will speak about this theme as Giusti left his role in Noma to set up Brigaid, a project which works to put professional chefs into public schools to transform and rethink school food.

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