Dylan Hudson 23rd October 2026
A Galway chef has been named as Rising Pastry Chef of The Year for 2026.
Aengus Moloney, who’s originally from South Africa, to an Irish father, works in Galway’s Michelin-starred, Aniar Restaurant, and was recognised at Euro-toques annual Gala dinner.
Held at the InterContinental Hotel in Dublin for the events 40th year, the celebrations bring together leading chefs from Ireland and abroad to celebrate emerging talent, Irish produces and the future of the country’s food culture.
“I had a blast cooking there” said Mr. Moloney, “I took part the previous year after JP McMahon put me onto the compettion and had such a great learning experience, it was an easy decision to return for this year,
“Fortunately I managed to make it to the finals and after quite a challenge of trying to figure out exactly what I actually wanted to make, it ended up being a success.”
Following completing culinary school and six years working in restuarants in South Africa, Aengus made the move to Ireland, where his father’s family is from.
But it was from a much earlier age that his love for the craft blossomed.
“I’ve always loved baking and being in the kitchen, it helps that I grew up with my mom who loved it too,
“She was teaching me and showing me around the kitchen from a very young age” he said. “I knew since the five or six that I wanted to be a chef.”
“I wanted to specialize in pastry, but have a background in all aspects of the kitchen, luckily I was placed in pastry sections early on, which worked out wonderfully for me.”
During the competition the chef’s were met with a brief centered on conference pears, organic rye, spelt and wholemeal flours, butter and yoghurt.
Inspired by holidays to Ireland where he would enjoy apple pie at the end of a Sunday meal, Aengus produced an apple fold over with caramel custard along with pear tart and almond cream with a yogurt Chantilly.
“I had done a lamination course with a friend, which created the idea for a puff pastry, and then the yoghurt was a nod to making my own at the restaurant all summer long.”
Before getting to the finals the dessert chef had to complete a number of tasks to qualify, which included interviews, posting recipes to Instagram, and hearing about his experiences and inspirations.
Once again reaching back into his childhood, the pastry specialist decided on a take of what he would have had for breakfast, for his entry dish.
“It was just some yogurt with some lovely fresh fruit we had in the restaurant, we zhuzhed it up a little bit and put some meringue and ice cream on it.
“After all, who wouldn’t love some ice cream for breakfast!”