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Alex Atala and Daniel Giusti lined up for Food on the Edge 2019

30 January 2019 by
Alex Atala and Daniel Giusti lined up for Food on the Edge 2019

International chefs Alex Atala, Leonor Espinosa, Daniel Giusti, and Ben Shewry are lined up to appear at the fifth consecutive Food on the Edge (FOTE) food symposium in Galway, Ireland, this year.

The two-day event on 21 and 22 October in Galway city will feature a programme of 15-minute talks, panel discussions, masterclasses and network activity, as well as an artisan food village showcasing the best of Irish and West of Ireland food produce.

Respected Brazilian chef Atala runs the two-Michelin-starred D.O.M. restaurant in São Paulo, while Leonor Espinosa is a Colombian chef who runs Leo Cocina y Cava in Bogota and won the 2017 Basque Culinary World Prize.

Giusti is a former head chef of Noma in Copenhagen and went on to found the Brigaid, which aims to promote professional chef experience into US public schools to encourage schools to cook food from scratch. Meanwhile, Shewry is a New Zealand-born chef who runs Attica in Melbourne, Australia, which is ranked as one of the best restaurants in the country. He and Atala have both become household names after appearing on Netflix show Chef's Table.

JP McMahon, founder-director of FOTE (pictured), 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".

A special one-day FOTE event will take place in London in May, while a FOTE chefs' dinner will take place in Dublin in August. Both events aim to spread the core message of FOTE.

Food on the Edge symposium round-up >>

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