AS Rathkeale’s Charlie Ward gets set for WorldSkills in Shanghai, it’s been a red-hot run for TUS’s Moylish-based student chefs, with a series of competition successes culminating in international recognition.
Charlie Ward, Jack Kearns, and Lucas Maier were recognised for their outstanding accomplishments at a special event at the Moylish campus, having brought distinction to the university through performances across a range of prestigious culinary competitions.
Final-year culinary entrepreneurship student Charlie Ward, from Rathkeale, was selected to represent Ireland at the WorldSkills Shanghai 2026, taking place in September.
Charlie has built an impressive competition record, including multiple medal wins at IFEX Belfast, one of the leading hospitality and culinary competitions on the island of Ireland, where he secured five silver and two bronze medals.
Also recognised was Waterford native Jack Kearns, a fellow final-year culinary entrepreneurship student, who has been awarded the prestigious Caraway Travel Scholarship, which will support him in gaining experience in leading international kitchens.
Jack recently earned a bronze medal at the International Salon Culinaire in London for his entry in the Oatly Plant-Based Challenge, showcasing his creativity and adaptability in contemporary cuisine. He was mentored by lecturer Shane Redfern.
Lucas Maier was honoured for his performance at the Knorr Professional Student Chef of the Year 2026 competition in March, where he received a Hygiene Award recognising his professionalism and standards in the kitchen.
Originally from Romania and now based in Clareview, Limerick, Lucas drew on his heritage and international experience in his competition dishes.