Mickael Viljanen

Mickael Viljanen

The Greenhouse

Mickael Viljanen born 1981 in Stockholm. Moved to Finland 1984, Catering college in city of Pori in west coast of Finland 1996-1999. His first place of work was “Palace Gourmet Helsinki” 1999. From 1999-2000 he worked in Newcastle & London (UK).

In 2001 moved to Ireland, Hodson Bay Hotel. 2004 P&O Cruises, 2004-2006 restaurant PK  Pori, Finland. 2007-2008 The Tannery Restaurant, 2008-2012 Gregans Castle Hotel, and since 2012 at The Greenhouse restaurant, Dublin.

On  the 16th of September 2015 The Greenhouse was awarded 1 michelin star. Over the years Mickael has won Food & Wine magazine chef of the year award 2 times and also RAI awards chef of the year also 2 times.

All Food Sessions

Registration

Venue:The Model

09:00 AM - 09:20 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

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9:20 AM - 9:30 AM

The Future of Irish Food – A View from out Foreign

With Mickael Viljanen  (Greenhouse) Phillippe Farineau (Ashford) Stefan Matz

Venue: The Model

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9:30 AM - 10:15 AM

Coffee

10:15 AM - 10:45 AM

Growing Up with Food

With Clare Smyth

Venue: The Model

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10:45 AM - 11:30 AM

The Business of Producing Greatness

Venue: The Model

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11:30 AM - 12.00 PM

Northern Exposure – The sense of place in cooking

Stephen Toman, Clare Smyth, Danni Barry, Noel McMeel

Venue: The Model

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12:00 PM - 12:45 PM

Lunch – Best of Sligo Produce

Food Symposium Delegates Menu – Click Here to download

12:45 PM - 1:30 PM

Modern Tradition – Back to the Future

By Ciaran Sweeney – Forest & Marcy

Venue: The Model

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1:30 PM - 2:00 PM

The Production of Greatness

With Mags Kirwan

Venue: The Model

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2:30 PM - 03:00 PM

Coffee Break

03:00 PM - 03:30 PM

Business and Pleasure

by Elaine & Wade Murphy – Adare 1826

Venue: The Model

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03:30 PM - 04:00 PM

To Forage & Ferment

by Hans & Gaby Weiland – Organic Centre/Neantog

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address & Q&A

Moderator: Aoife Carrigy

04:30 PM

Registration

Venue:The Model

09:00 AM - 09:15 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

09:15 AM - 09:30 AM

Irish Seaweed Kitchen

by Prannie Rhattigan – Irish Seaweed Kitchen

Venue: The Model

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09:30 AM - 10:15 AM

Slow Food Panel

by Dee Laffan, Aishling Stone & TBC

Venue:The Model

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10:15 AM - 11:00 AM

Coffee Break – day 2

11:00 AM - 11:30 AM

Commercial Tradition

by Padraig Og Gallagher – Boxty House 

Venue: The Model

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11:30 AM - 12:00 PM

Everyone’s a Critic – Evolution of the Irish Experience (Interactive)

by  Dee LaffanErnie Whalley

Venue: The Model

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12:00 PM - 01:00 PM

Lovely Sligo Lunch

Food Symposium Delegates Menu – Click Here to download

01:00 PM - 01:45 PM

What The Irish Ate Before Spuds

by Máirtín Mac Coniomaire

Venue: The Model

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01:45 PM - 02:15 PM

Vegetables (or plant food) in the future of Irish food

By Dennis Cotter – Café Paradiso

Venue: The Model

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02:15 PM - 02:45 PM

Coffee

02:45 PM - 03:15 PM

Lessons from Italy

by Catherine Fulvio

Venue: The Model

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03:15 PM - 04:00 PM

The Importance Of Food In Hospitality Success – A Retrospective

by Deirdre McGlone – Harvey’s Point

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address

04:15 PM - 05:00 PM
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