International Chefs day 2026

This International Chefs Day, we’re celebrating Kadir Erat, Executive Chef with Sodexo Ireland, who has spent the past two and a half years leading a busy workplace dining operation in Dublin. For Kadir, the role goes well beyond food: it’s about people, standards, menu development, cost, sustainability and systems that work every day. Above all, he enjoys building a strong team around good food and giving people the confidence to do their best work.

Kadir’s career has taken him through kitchens in many countries, from aviation and large-scale events to restaurants and corporate dining. No single moment made him a chef. It was the people, the travel and the kitchens along the way. What kept him in the profession is simple: he loves creating something with his hands and watching people enjoy it.

Curiosity drives everything he does. He wants to know where an ingredient comes from, why it’s cooked a certain way, and how it changes from one culture to the next. That spirit led to his Irish Mushroom Season, which helped diners understand mushrooms as well as enjoy them. It also shows in his work with Irish and seasonal produce and in creative uses for aquafaba and spent coffee.

For Kadir, sustainability starts with respect for the ingredient, the producer, the team and the customer. He’s always asking, “What else can I do with this?”

His proudest moments come from his team: a busy service where everyone supports each other, and people growing in confidence and surprising themselves with what they can do.

This International Chefs Day, we’re celebrating Marianna Silvestri, Head Chef with Sodexo Ireland in Dublin. Marianna joined Sodexo in 2018 and has spent the past year in her current role.

Marianna grew up in a family that loved cooking and bringing everyone together around the table, so food has always been part of her life. There was no single turning point. She simply knew cooking was what she wanted to do, and over time she turned that passion into a career.

One of her proudest moments came in college, when she won a cooking competition against chefs who already had professional experience. Her dish was inspired by her father, which made the win even more special.

For Marianna, sustainability and nutrition are the future of professional kitchens. She champions local and seasonal ingredients, supports Irish producers, and uses every part of an ingredient, from stems and peels to coffee grounds. Her menus are healthy and balanced, with more plant-based options. The ingredient she couldn’t live without - fresh herbs, for the freshness, colour and flavour they bring, especially when they’re locally grown and in season.

She believes great food brings people together and makes them feel happy and cared for, and that workplace dining should make everyday meals feel special. What she loves most is being creative, bringing new ideas to life with her team, and seeing people enjoy what they’ve made together.

Her advice to anyone starting out? Be curious, get into the kitchen and don’t be afraid to explore. Try new ingredients, learn from different cultures, and above all, never lose your passion.