BITE at Trump International Doonbeg

Start Date: 
Friday, October 23, 2015 - 18:30
End Date: 
Saturday, October 24, 2015 - 23:45

A weekend event to be held on October 23rd & 24th 2015 at Trump Doonbeg, Ireland, The event is based on the culinary skills of visiting chefs, three from Europe and three from the USA. Each team of chefs will display their culinary skills with the development of a combined menu served to one hundred guests in the Ocean View Restaurant on consecutive nights. The concept is based on the two teams competing with the winning team being defined on a scoring system scored by the one hundred dining guests. Both teams will compete for the title of BITE Champion 2015. The winning team will be determined by the combined scores of each guest over both nights. The US team will be Capatained by Spike Mendolsohn. The Europe team will be captained by Graham Neville.

With wine pairings for each course from Tindal Wine Merchants showing some outstanding pairings we're pretty sure this event will be filled very quickly!

For bookings or queries please call Linda on 353 65 9055694 or email

Click here to View BITE Brochure

€175 per person per day which includes

Canapes with the drinks reception

5 Course Menu - The menu for the each evening will be a combined creation by the 3 chefs

Guests must attend both nights 

Spike Mendelsohn

Spike is a Washington, D.C.-based chef and restaurateur best known as fifth place finisher of the fourth season of Top Chef, which aired 2008-2009. He is the chef and owner of multiple restaurants; Good Stuff Eatery, Béarnaise and We, The Pizza in Washington, D.C. In the summer of 2013, Spike opened his newest restaurant named "Béarnaise" in Washington's Capitol Hill where he was awarded with 2-stars by the Washington Post. Spike is the Chairman of DC’s Food Policy Council and an Ambassador for C.A.R.E.

Christopher Kulis

Christopher began his culinary career at the tender age of 5 years old with the intention to never stop cooking. So far, the 2012 Hawaii Rising Star Chef has succeeded in his goal. Kulis attended the Culinary Institute of America, then worked at The Broiler Room in Lake Tahoe before taking a job at California's Bouchon, where he stayed for three years. Kulis then worked throughout Europe as part of the Thomas Keller Restaurant Group. While in Italy Chef Brian Etheredge approached Kulis with the idea of joining the team at Capische? in Maui.

Andrew D'Ambrosi

Andrew has spent the last decade honing his culinary skills and fine-tuning his knowledge of nutrition in kitchens across the globe. Originally from Brooklyn, Andrew grew up in Florida and began his culinary career under the direction of Chef Michael Schwartz at Afterglow in Miami, one of the pioneering restaurants in the nutritional food movement. He then was sous chef at Asia de Cuba and China Grill, which took him from Miami to New York, to London and back.In 2012 Andrew took over the kitchen of Cienfuegos, a Latin influenced cocktail bar and restaurant in Manhattan’s East Village. One year later, he opened Bergen Hill Seafood, a restaurant within the same portfolio, to great acclaim. Andrew is the Executive Chef of both restaurants respectively.

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Graham Neville 

Dublin-born Graham blends passion for locally sourced, Irish ingredients with his classical French training to create a unique and sophisticated culinary style. Following his professional training in the Culinary Arts at DIT Cathal Brugha Street, Graham spent a number of years working abroad, and cites both his extensive travels and his experience working at Thornton’s as having profoundly informed what he values in food. Winner of Food & Wine Magazine’s Best Chef in Ireland in 2014, along with Best Chef in Dublin and Best Restaurant in Dublin in the same year, awards he also won in 2013, Graham’s successful partnership with Restaurant FortyOne began in 2008. His food sourcing ethos has led to the exciting development of Restaurant FortyOne’s own organic kitchen garden on the hills overlooking the Irish sea just outside the city centre, allowing him to produce food that truly is an accomplished reflection of the seasons.

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Kieran Glennon

Kieran Glennon is head chef at Restaurant Patrick Guilbaud, which has been a centre of fine dining in Dublin for the last thirty-three years and is Ireland’s only two star Michelin. The cuisine is contemporary Irish with classical roots. Having featured in everything from the Irish Times to the New York Times, it is renowned as one of the best restaurants in Ireland and is also internationally acclaimed. The RPG philosophy is simple: it is about delivering impeccable dining experiences.

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Ross Lewis

Ross Lewis, a native of Cork, has worked in the restaurant industry in New York, London and Switzerland. His passion and drive to open his own restaurant brought him back to Ireland where he has become immersed in Ireland’s emerging food culture. In 1993 he established his restaurant Chapter One, which has annually been awarded a Michelin Star since 2007. Ross has accrued a number of other prestigious awards including Restaurant Association of Ireland Best Restaurant 2013, Best Restaurant in Dublin 2012 and Best Chef 2008, Food and Wine Magazine Best Restaurant 2012 and Best Chef 2012. Ross was Commissioner General for Eurotoques Ireland from 2001 – 2004 and is currently one of its commissioners. He was also chosen as the Executive Chef for the State Banquet Dinner at Dublin Castle during the visit of HM Queen Elizabeth II on May 18th, 2011.