Monday 23rd April

touRRoir Hall of Fame Awards

Collaborative Gala Dinner – Aula Maxima, NUI Galway
Dress: Black Tie

touRRoir 2018 Hall of Fame

touRRoir 2018 Hall of Fame Collaborative Gala Dinner
When: 7.00pm, Monday 23rd April 2018
Where: Aula Maxima, NUI Galway, Ireland
Dress: Black Tie

The touRRoir Hall of Fame honours the extraordinary achievements of individuals, teams or destinations anywhere in the world whose vision, creativity and drive has had a positive and significant impact on the cross sector development of food, tourism and culture for the long term benefit of all stakeholders including consumers; and where the confluence of these three sectors have effected change to drive business or where Soft Power and Gastrodiplomacy initiatives have raised profile or changed an image.
Inaugural Inductees to the Hall of Fame included: Rene Redzepi, NOMA, Denmark; The Catalan Tourist Board, Spain; Lee-Wook Jung, South Korea

The touRRoir 2018 Hall of Fame Induction Ceremony will take place in the beautiful Aula Maxima in the Quadrangle at the National University of Ireland Galway. The Quadrangle is the oldest part of the university and was designed by John Benjamin Keane. It is a replica of Christ Church, one of the colleges at the University of Oxford, England.

Hall of Fame Categories

Inductees honoured across three categories –

Government Agencies who have responsibility for an entire country or destination, county, state or region

Tourism Australia & Partners “Restaurant Australia”

Individuals or NGO’s in a business, or a destination, a single town or even a neighbourhood

Myrtle Allen, Ballymaloe House, IRELAND


Gaston Acurio, Astrid y Gaston, PERU

Documentaries, Blogs, Publications online or otherwise

CNN Culinary Journeys


AFAR Magazine, USA

Waterford Crystal Awards will be presented to
touRRoir 2018 Hall of Fame Inductees


The touRRoir 2018
Hall of Fame Inductees

touRRoir Hall of Fame Inductees are honoured across three categories –

Public: Government Agencies who have responsibility for an entire country or destination, county, state or region

2018 Inductee – Tourism Australia & Partners “Restaurant Australia”

Tourism Australia & Partners “Restaurant Australia”

Australia had much significant success in closing the perception gap between the clichéd view of Australia and the superb cuisines it has to offer. Since the start of the Restaurant Australia campaign food and wine spend exceeded all targets and has now grown over $1 billion and now accounts for one in five dollars spent by international tourists in Australia.

Accepting the Award: John Hart, Executive Director, Restaurant & Catering Australia

Private: Individuals or NGO’s in a business, or a destination, a single town or even a neighbourhood

2018 Inductee –Gastón Acurio, Astrid y Gastón, PERU

Gaston Acurio, Astrid y Gaston, PERU

Gastón Acurio is a chef, writer, entrepreneur, and champion of Peruvian cuisine. Present in 9 countries worldwide with 12 brands across more than 45 restaurants, 20 publications in his portfolio, and a weekly cable TV show, he has received worldwide acclaim for starting a gastronomical revolution in Peru. This goal is at the forefront of all of his concepts, projects, and community organizations.

Accepting the Award: H.E. Ms Carmen McEvoy, Ambassador of Peru

2018 Inductee – Myrtle Allen, Ballymaloe House, IRELAND

Myrtle Allen, Ballymaloe House, IRELAND

It’s hard to imagine where the Irish culinary scene would be today if a farmer’s wife named Myrtle Allen hadn’t turned the former dining room at Ballymaloe House — the 17th-century farm property she and her husband, Ivan, had bought in the East Cork village of Shanagarry — into a restaurant back in 1964. Self-taught as a chef, Allen believed that Irish food products were as good as any in the world, and that the traditions of real Irish farmhouse cooking were worth preserving and refining, and she put these beliefs to work. In the years that followed, she became a tireless promoter of the Irish table at its best (she even ran a well-received Irish restaurant in Paris in the early 1980s), trained and/or inspired scores of other chefs and food producers, and helped change the world’s perception of Irish food, very much for the better.

Accepting the Award: Fern Allen, daughter of Myrtle Allen

Media: Documentaries, Blogs, Publications online or otherwise

2018 Inductee – AFAR Magazine, USA

AFAR Magazine, USA

Founded in 2009 by a couple of friends with no magazine experience who decided on a trip to India that they wanted to celebrate “experiential” travel, AFAR has become a major player in the field, regularly eclipsing larger, better-known publications. In place of superficial bullet-point articles and trend-spotting pieces, AFAR publishes evocative prose and vivid images that genuinely capture the essence of places around the globe. While it’s not exclusively food-focused, AFAR covers food and drink extensively, setting it in its cultural context and inspiring travellers to seek out the real authenticity in the restaurants, markets, and even home kitchens of the world.

Accepting the Award: Julia Cosgrove, VP & Editor-in-Chief

2018 Inductee – CNN Culinary Journeys

CNN Culinary Journeys

Culinary Journeys is a sumptuous and colourful series that gives CNN viewers a fresh perspective on global cuisines. Seen through the eyes of world-famous chefs, the series focuses on key destinations and their unique brand of mouth-watering hospitality. Insightful, inspiring and entertaining – Culinary Journeys provides a unique take on the food and culture that can define a travel hot-spot. CNN’s filming is often timed to coincide with celebrated food festivals and the harvest of coveted seasonal ingredients – immersing audiences in the flavours that entice travellers to venture thousands of miles to satisfy their taste buds. Featured guides throughout the series, have been some of the world’s most respected chefs and visionaries: from René Redzepi of NOMA fame, to chef and author Alice Waters,  Italian culinary maestro Massimo Bottura, Mexican chef Enrique Olvera and Asia’s #1 chef Gaggan Anand – to name but a few.

Accepting the Award: Matt PercivalExecutive Producer & Commissioning Editor CNN Vision

Hall of Fame 2016 Inductees
Catalan Tourism Board
Lee Wook Jung, South Korea
Rene Redzepi, Noma, Denmark

Meet the

Global Judging Panel

The touRRoir Hall of Fame Inductees are selected by a global judging panel, comprised of international representatives from both the private and public sectors, who bring a wealth of experience from a range of industries. Honourees are inducted at a Collaborative Gala Dinner Ceremony with guests from the food, tourism and culture industries as well as international diplomats, key influencers and media.
Anita Mendiratta



A trusted and respected global strategic advisor and five-time published author in Tourism & Economic Development, Anita Mendiratta is the Founder and Managing Director of Cachet Consulting.
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Margaret Jeffares



Margaret Jeffares (Chairperson) has extensive experience in food and tourism having worked in the travel, hospitality and agri food industries for 30 years. In 2000, she became a marketing consultant forging links with…
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Owner of Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, teacher, food writer, newspaper columnist, cookbook author and television presenter. The Ballymaloe Cookery School is situated in the midst of a 100 acre organic farm.
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Colman Andrews, editorial director and vice-president of, is an internationally known food writer and editor and award-winning cookbook author. He was the co-founder of Saveur, hailed as “the ultimate food magazine“.
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Peter Rigby is a writer and journalist and has worked and lived in Australia, Europe, US and Asia. He currently lives in Perth, Western Australia. His company Rigby Transmedia – specialises in media
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Tim Alper



Tim Alper is a British food writer and recipe developer who lives in Seoul, South Korea. He has contributed to publications such as The Guardian, The Jewish Chronicle, Chosun Ilbo and Joongang Ilbo.

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Hall Of Fame Collaborative Gala Dinner

Ireland’s food is at the heart of our culture and tonight we share our story. Irish and International Chefs have come together for the very first time to craft a menu inspired by Galway and West of Ireland’s landscape and seascape.

Oysters, Alaria
Achill Oysters, Co Clare; Blath na Mara, Aran Islands, Co Galway

Bread, Butter
Jeremiche Artisan Breads, Co Galway; Cuinneog Butter, Co Mayo

Celeriac in two ways, Sheep’s Yogurt and Apple
Beechlawn Organic Farm, Co Galway; Velvet Cloud Sheep’s Yogurt, Co Mayo; Attyflin Estate, Co Limerick

Cod, Wild Garlic
Gannet Fishmongers, Co Galway; West Coast Forager Brian Gannon, Achill Island Sea Salt, Co Mayo

Connemara Lamb, Black Pudding
Finnerty Butchers, Co Galway; Kelly’s of Newport, Co Mayo

Goat’s Cheese, Honey
Galway Goat Farm, Co Galway; Sliabh Aughty Honey/Leahy Bee Keeping, Co Galway; Jimmy’s Farm Raw Milk, Co Galway; Bia Oisin, Co Galway

Coffee, Chocolates
Ponaire Coffee, Co Limerick; Wilde Irish Chocolate, Co Clare


Gin Cocktails
Galway Gin Company, Co Galway

Ceeval Juice
Attyflin Estate, Co Limerick

Teeling Irish Whiskey
Teeling Revival IV “Irish Whiskey of the Year in 2017”
Unique single malt finished in Muscat casks

Harp, Uilleann Pipes, Tin Whistle, Flute

Meet The Chefs



Food and sustainability advocate Fia Gulliksson has put Jämtland, in the heart of Sweden, on the global culinary map. Fia is a serial entrepreneur and a self-trained chef focused on creative gastronomy. Fia uses food and culture as the tools for sustainable profits. Follow Fia on Twitter @FiaGulliksson

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Tarja Silvani is the Head Chef at 28-50 Wine Workshop and Kitchen, Maddox Street. Hailing from Finland, Tarja is a pioneering chef with over 15 years’ culinary experience in restaurants across Europe. Tarja joined 28-50 Maddox Street in 2016 and quickly progressed to Head Chef. Follow Tarja on Twitter @TSilvani

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Killian Crowley is currently working at Michelin starred Aniar in Galway, has been crowned winner of the S.Pellegrino Young Chef UK & Ireland 2018 competition, and will go on to represent the region at the global finals in Milan in May 2018. Follow Killian on Twitter @KillianC92



Since his inception as Head Chef at Renvyle House Hotel, Tim O’Sullivan has been in his own quiet way a driving force in Ireland’s food revolution.A native of Killarney, Tim is also a Euro-Toques Commissioner dedicated to sourcing fresh, local ingredients. Follow Renvyle House on Twitter @renvylehse

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Paul Gannon Masterchefs HospitalityWith Much Appreciation: We would like to thank Paul Gannon, Head Chef Masterchefs Hospitality National University of Ireland Galway, for the support and assistance of his kitchen and service team.

Volunteers: We are delighted to welcome students from Shannon College of Hotel Management, Shannon, Co Clare, Ireland who will service dinner. Shannon College of Hotel Management is a School of The College of Business, Public Policy and Law, NUI Galway.

touRoir16 Gallery