Meet the chefs blazing a trail in the food industry
Ireland's food credentials go beyond chefs and restaurants; it’s blazing a trail in the global food sector.
Irish products are held in high regard globally, with an ever-growing presence in markets around the world. The country has built a strong reputation for innovation and creativity, embracing experimentation through a new wave of ambitious businesses transforming food and drink production.
At the centre of this is TU Dublin, which has been the launchpad for chefs, food entrepreneurs and more. Many of its graduates have gone on to start their own successful cafés, bakeries, and food companies.
The breadth of knowledge and experience gained through its culinary courses provides students with a strong understanding of business, marketing, and accounting, ensuring they are well-equipped for any pathway.
One student who has made the jump from student to entrepreneur is Eniola Salami, the creator of Joyof Foods, which brings West African cooking to the kitchen.
Eniola Salami
Salami began working on Joyof in 2023 and officially launched in May 2025. It’s now part of SuperValu’s food academy and stocked in 15 stores across Dublin.
Salami describes the last 8 months as a "whirlwind," driven by years of work, research, and development to create the right product that would connect with people.
"It’s delicious, but the key thing is it resonates with people," she said. "I knew if I wanted to build that brand, I had to make sure the brand and message were correct, and that it was not just aligned with West Africans but a broader audience. We’re literally your shortcut to authentic West African flavours.
Before her company, Salami’s cooking journey began with her initially pursuing Hospitality Management, but it was when she took a cooking module that she realised she wanted to change direction. She switched to the BA in Culinary Arts at TU Dublin, and the rest is history.
"I absolutely loved my time there. I tell people that if I could go back and do it all again without having to do exams, I would," she joked. "It was probably the most supported I’ve ever been. The lecturers are so supportive. To this day, the likes of James Carberry will reach out, be supportive, and check up on me.
Eniola Salami
"So you’re not just a passing student; they really, really care about you, and they push you as well."
She recommends it to anyone with an interest in food, as it goes beyond just preparing food; it shows just how broad and diverse the culinary world is.
"It’s not just being a chef, it will give you so much and open so many doors that you wouldn’t even realise [was possible]," she stated.
Sustainability is a major component of modern food businesses, as exemplified by Caomhan de Bri, creator and owner of The Salt Project.
Caomhán de Brí
The Salt Project offers a street food dining experience with a focus on local Irish ingredients. de Bri brings a wealth of expertise, having worked in Michelin-star restaurants and since its founding in 2021, it has expanded its range, with de Bri working on food development for other companies.
A major influence was his time studying a BA(Hons) in Food. The skills and knowledge developed through it have benefited his work on The Salt Project, and he recommends it to anyone interested in food.
"The course is built around bringing the farm and the place to the same place and reconnecting to the land," he said. "It’s a fantastic course. Its ethos is around what you can grow and put on a plate."
While the Salt Project has always focused on sustainability and local ingredients, the course helped strengthen his knowledge and enabled him to tackle the project with greater confidence.
de Bri recommends the course to chefs for a variety of reasons: interesting coursework, supportive lecturers and the experiences you wouldn’t find elsewhere.
"There’s been a disconnect for years [with ingredients], and every chef needs to be more in-tune," he explained "I did the course with people who had a huge interest in children’s nutrition, others were interested in agriculture. It brings together different minds and ways of thinking, which is brilliant".
Making waves in the Wicklow region is Tadhgh Byrne, the owner and founder of Críoch Catering. Originally a catering business, it has since opened its own café, which has been operating for over nine months.
Table Spread
Bryne has a career that has taken him across the world and through multiple industries, including Film and TV. The Críoch Catering emphasises locally sourced ingredients and serves organisations in the public, private, and charity sectors.
Instrumental in Byrne’s development was his time at TU Dublin. After studying Culinary Arts, he travelled abroad for ten years before returning to do a Master's in Gastronomy and Food Studies.
The skills he developed prepared him for entrepreneurship, giving him the confidence to build his business.
"I used to worry that I was a jack of all trades, [that my skills were] diluted. It turns out there’s a name for that, it’s a business owner," he said.
"The course is great for anyone passionate about history and sociology, and there’s a personal touch [you wouldn’t get elsewhere]."
TU Dublin is a training ground for the next generation of entrepreneurs, and no matter the industry, niche or sector they focus on, they’re making their mark.
