2026 Speakers
Aaron Morris
Aaron Morris joined Gas Networks Ireland in August 2023 as a business development
technical consultant.
Aaron provides technical support to the connections teams in Residential, Small-Medium
Enterprises (SME’s) and the Large Industrial & Commercial (LIC) sectors, focusing on
Biomethane, BioCNG and Hydrogen to decarbonise the network.
Prior to joining GNI, Aaron worked as a Design Engineer at Unitherm Heating Systems Ltd,
designing and supplying heat-pump based heating systems.
Aaron holds an Honours Degree in Energy Engineering from Galway-Mayo Institute of
Technology, now known as Atlantic Technological University (ATU).
You can see Aaron speaking at HEX26 on Wednesday, 11th February at the following
times:
The Business of Hospitality stage
12pm – Panel Discussion: Circular Hospitality: innovations in waste reduction and
resource management
The Future of Hospitality stage
3pm – Standalone speaker: Decarbonisation of the Gas Network
Adrian O’Sullivan
Adrian, a native of West Cork, has spent over 35 years combining property development with
ownership of bars, hotels, and nightclubs across Ireland, Germany, the Netherlands, and the
United States. This experience has made him acutely aware of the importance of maximising
gross margins through strong inventory control.
Adrian is Barflo’s Marketing Director, and his extensive international experience in the
hospitality industry perfectly positions him to take the Barflo system to a global market.
Aisling Larkin
In addition to a broad media portfolio, Aisling creates conscious and considered content solutions, events and dedicated strategic frameworks for her clients. Aisling’s belief is simple: you cannot change your behaviours without changing your mindset. Wellness is a mindset, a multi-faceted, modern lifestyle of balance, coping and joy. Her mission is to educate, motivate, create and curate a modern wellness lifestyle that is achievable by all. With a media career spanning almost a decade, she cherishes the fact that she has become a mainstay in homes and on commutes and walks each week. She is so very grateful to reach over 300,000 people weekly through TV, radio, social media and podcast appearances. What a lot of people don’t know is that Aisling spent the last decade travelling the world and learning about best practices in global food models, training in the psychology and physiology of feeding, and being only a handful of people in Europe trained in the MB-EAT Mindful Eating Programme.
As well as completing my M.Sc in Culinary Innovation and FDP. Her recent additions of training in Workplace Wellness at TU and Organisational Leadership with Oxford’s Saïd Business School. Spending the last 15 years teaching, creating, learning, consulting and delivering on all things food and wellness has been a pure joy. Aisling has the privilege of having a knowledgeable, broad and expert background with expertise as a TV cook, food media broadcaster, educator, feeding therapist, mindful eating coach, keynote speaker, and food & wellness consultant (Workplace Wellness at TU and Organisational Leadership with Oxford’s Saïd Business School). Aisling loved her cookery school; teaching thousands to cook, and creating educational programmes, campaigns and content for international brands. Aisling is incredibly proud of the Enrich, a global first food-centric workplace programme she created for KSG. This programme now serves thousands of people with nutrient-dense food helping them support their individual wellness goals
Tommy Hannan
Tommy Hannan is a Manager for the Dublin Regional team at Fáilte Ireland, joining the organisation in 2023. Tommy was previously Operations Manager at the Guinness Storehouse and prior to this managed numerous restaurants in Dublin. He is an alumni of University College Dublin, and holds accreditation from WSET in wines, spirits, beer & cider.
You can hear Tommy speak at HEX26 on Tuesday, 10th February at 11am on the Business of Hospitality stage with his Fáilte Ireland colleague Mark McGovern. Their topic of discussion is: The Importance of Food and Beverage to Visitors’ Experience
Bobby Kerr
Bobby Kerr, Irish entrepreneur and TV personality, led Insomnia Coffee’s growth from humble beginnings to a 150-shop chain. Despite selling his shares, he remains active in business and hosts “Down to Business” on Newstalk, advocating positivity in all endeavours.
Dee Laffan
She is a journalist and editor with over 20 years’ experience specialising in food, drink, travel and hospitality. Formerly editor of Food & Wine Ireland, Easy Food Magazine and Yes Chef Magazine, Dee is currently freelance and has monthly columns with Irish Country Magazine and TheTaste.ie. In 2022, Dee founded Scoop: Irish Food Stories, an annual food magazine published by Nine Bean Rows Books. The first two issues were themed ‘What is Irish Food?’ and ‘Eat Your Feelings’, and the third issue will be published later in Spring 2026.
The events side of the magazine is ‘scoop and a yarn’ where Dee hosts in-person storytelling events, chatting with people in the hospitality community and the audience, creating fun experiences of banter and craic. Scoop and a yarn participated in the Ballymaloe Food Festival, International Literature Festival Dublin, Dingle Food Festival, and Samhain Festival of Food and Culture, among others. Dee co-authored Blasta Book #5 SOUP with former Spice Bags Podcast co-hosts Mei Chin and Blanca Valencia, which won Best Food Podcast in the Irish Food Writing Awards in 2021 and 2023. Currently, she is co-host of Beár Bia Podcast with Oisín Davis, which focuses on Irish food and drink pairings, and was shortlisted for Best Food Podcast 2025. She regularly hosts stages or participates in lineups at festivals around the country and has been a keynote speaker at events and conferences, such as for Fáilte Ireland Dublin. Dee is a proud member of the Irish Food Writers’ Guild and a judge of Blas na hÉireann.
Jeeny Maltese
Chef Jeeny Maltese is an internationally recognised culinary expert, best known for her vibrant presence on Irish television, including RTE One’s The Today
Show and Virgin Media’s Six O’clock Show. Born with a passion for food, Jeeny trained in international cuisines, with Michelin standard experience, developing a distinctive cooking style, blending global influences with healthy, nutritious recipes. Her culinary philosophy revolves around fresh, seasonal ingredients, emphasising wellness and the positive impact of mindful eating. This unique approach has resonated with diverse audiences, making her a favourite in both professional and foodie culinary worlds. With an exciting career, Jeeny has become a sought-after celebrity chef, wellness advocate & corporate chef consultant. Jeeny’s journey into the public eye began with her guest appearances on Irish TV, where her charismatic personality and culinary skills quickly captivated viewers. Chef Jeeny has been an important ambassador in significant campaigns for Irish food and European Sustainable food campaigns. In addition to her television career, Jeeny Maltese is highly regarded in the corporate sector, where she leads cooking demonstrations and workshops designed to promote health and wellness in the workplace. Her expertise in corporate wellness has made her a go-to consultant for companies seeking to foster a healthier lifestyle for their employees.
Marshall Kingston
Marshall Kingston is Head of Integrated Marketing, EU, leading the Ireland, France and Spain marketing teams for Square.
Square is the largest business technology platform serving all kinds of businesses, from solo entrepreneurs to large-scale chains. The Square operating system allows business owners to sell anywhere, work more efficiently, manage inventory, communicate with customers, book appointments, order online, and so much more. These tools unlock endless possibilities and countless opportunities for any operation, from global chains to family-run corner shops.
You can hear Marshall speak at HEX26 on Wednesday, 11th February at 10.30am on The Future of Hospitality stage – Using AI for meaningful impact in hospitality
Barry McCarthy
Barry McCarthy is the founder of Obair AI, an AI-powered platform built specifically to help hospitality businesses improve customer service, reduce operational friction, and eliminate time-consuming administrative and compliance tasks. Obair AI is focused on practical, applied AI that delivers immediate value on the front line—helping operators run smoother services, respond faster to customers, and free staff from unnecessary paperwork.
Barry brings over 25 years’ experience across financial markets, fintech, and technology-led startups. He holds a Bachelor of Commerce and a Master’s degree in Economics from University College Dublin. Before Obair AI, Barry founded and led Alt21, a regulated fintech company serving international SMEs. Under his leadership, Alt21 processed more than €100 million per month in FX hedging transactions, raised €25 million in equity funding, secured full regulatory authorisation, and scaled to a team of over 70 people across product, engineering, operations, and sales.
Earlier in his career, Barry was a professional proprietary trader on major global exchanges and later built algorithmic trading systems, applying data-driven decision models and early AI techniques years before they became mainstream. This experience shapes his practical, results-focused approach to AI today.
Barry sees the hospitality sector at a pivotal moment, where rising costs and staffing pressures make innovation essential. He believes AI presents a once-in-a-generation opportunity for hospitality operators to protect margins, improve consistency, elevate guest experiences, and build more resilient, future-ready businesses.
Anna Haugh
Chef and presenter, Anna Haugh is the chef patron of Myrtle Restaurant and The Wee Sister Wine Bar in Chelsea, London. She started professionally cooking at Cathal Brugha Street, Dublin. Anna’s apprenticeship took place at L’Ecrivain in Dublin and she went on to work in Paris for Gualtiero Marchesi. When Anna first moved to London she worked at Pied à Terre under Shane Osborne, then at The Square under Philip Howard. She was a director of foods and head chef for Rocket Food before becoming head chef at London House for Gordon Ramsey. Anna opened Myrtle in 2019. One of her ambitions was to introduce the people of London to a sophisticated taste of Ireland – Irish produce is the heartbeat of the menu. Anna’s debut cookbook Cooking with Anna: Modern Home Cooking with Irish Heart was released in May 2024. Anna’s broadcasting career to date includes three series of Royal Recipes and Ready Steady Cook, both for the BBC. Anna is the resident chef on Morning Live and a regular chef on Saturday Kitchen and Sunday Brunch. In late 2022, Anna was announced as the new Masterchef: The Professionals judge. In 2025 Anna filmed her own debut series for the BBC Anna Haugh’s Big Irish Food Tour and was announced as one of the new Masterchef judges alongside Grace Dent. Chef and presenter, Anna Haugh is the chef patron of Myrtle Restaurant and The Wee Sister Wine Bar in Chelsea, London.
She started professionally cooking at Cathal Brugha Street, Dublin. Anna’s apprenticeship took place at L’Ecrivain in Dublin and she went on to work in Paris for Gualtiero Marchesi. When Anna first moved to London she worked at Pied à Terre under Shane Osborne, then at The Square under Philip Howard. She was a director of foods and head chef for Rocket Food before becoming head chef at London House for Gordon Ramsey. Anna opened Myrtle in 2019. One of her ambitions was to introduce the people of London to a sophisticated taste of Ireland – Irish produce is the heartbeat of the menu. Anna’s debut cookbook Cooking with Anna: Modern Home Cooking with Irish Heart was released in May 2024. Anna’s broadcasting career to date includes three series of Royal Recipes and Ready Steady Cook, both for the BBC. Anna is the resident chef on Morning Live and a regular chef on Saturday Kitchen and Sunday Brunch. In late 2022, Anna was announced as the new Masterchef: The Professionals judge. In 2025 Anna filmed her own debut series for the BBC Anna Haugh’s Big Irish Food Tour and was announced as one of the new Masterchef judges alongside Grace Dent.
Annie Dunne Founder, The Art of GRATE Food
Annie Dunne is the founder of The Art of GRATE Food, a food innovation and insights consultancy helping businesses anticipate change, harness emerging trends, and translate consumer insight into commercial success. With over 25 years’ experience across food manufacturing and retail in the UK and Ireland, Annie is recognised as a trusted authority on food and drink trends, product innovation, and strategic growth.
Her career highlights include leading the revitalisation of the Harrods Food Halls in London and spearheading the development and international rollout of its own-label food ranges. This hands-on experience at the forefront of premium retail gives Annie a deep understanding of how global trends, consumer behaviour, and brand strategy intersect.
Annie specialises in guiding businesses through the complexities of future-focused product development, trend-led innovation, and brand positioning. Through consulting, mentoring, and project leadership, she helps organisations identify what’s next in food and drink—and how to act on it.
A highly experienced speaker and moderator, Annie regularly contributes to industry conversations on food and drink trends, sustainability, innovation, and evolving consumer expectations. Known for her practical insights and engaging style, she brings clarity, relevance, and real-world perspective to discussions on the future of hospitality and food.
Guest panellist as part of The Future Trends Shaping Hospitality talk at 10.30am on The Future of Hospitality stage on Tuesday 10th February.
Cathy Curran
With more than 25 years’ experience across Ireland and the UK, Cathy is an accomplished PR and communications professional with a strong track record in both in-house and agency environments. She has planned and delivered impactful marketing and PR campaigns across the food, health, FMCG, and corporate sectors.
Cathy most recently spent nine years as Head of Communications at the National Dairy Council. Trained originally as a chef in London, her career is underpinned by a lifelong passion for food, hospitality, and the stories behind great brands.
You can catch Cathy on stage on The Future of Hospitality stage on Wednesday, 11th
February at 12.30pm talking about Key Factors in Ensuring your Brand Story’s Success
Ali Dunworth
Ali Dunworth is a food, drink and travel writer, consultant, and events curator with a strong interest in local food and Irish stories. In 2024, she published her debut book, A Compendium of Irish Pints: The Culture, Customs and Craic. She also writes The Kitchen Press, a mostly weekly Substack newsletter covering
food, drink, and hospitality news. Her diverse background includes working in hospitality and behind the scenes in food television, alongside freelance contributions to The Irish Times, Sunday Times, Irish Independent, Food & Wine Magazine, RTÉ Radio and more. Guest panellist as part of The Trends Shaping Hospitality talk on Tuesday 10th February at 10.30am on The Future of Hospitality stage
Follow Ali on Instagram @alidunworth
Fergus Sharkey
Fergus Sharkey is Head of Business Supports with the Sustainable Energy Authority of Ireland.
Fergus is an experienced engineer and proven leader in the energy and sustainability sector. Currently Head of Business Supports in SEAI, helping to lead Ireland’s energy transition.
Fergus and his team provide a wide range of supports to businesses looking to improve energy efficiency and adopt renewable energy.
You can hear Fergus speak at HEX26 on The Business of Hospitality stage at 3.30pm on Tuesday, 10th February, discussing Save Energy, Save Money: SEAI Supports for Hospitality Businesses.
Paul Cadden
TBC
Edward Benn
Edward Benn is Co-Founder and CEO of Barflo, a technology platform helping bars and pubs gain real control over every pour. With over 25 years’ experience in software and entrepreneurship, Ed specialises in applying modern technology to solve long-standing challenges
in the hospitality industry.
At Barflo, Ed leads global product and engineering teams focused on delivering real-time insights that bring clarity and accountability to bar operations. His mission is to help hospitality businesses protect margins, control inventory, and run more profitable venues through smart, practical technology.
Elaine Burke
Elaine Burke is a journalist and broadcaster who provides clear, plain-speaking commentary on science and technology developments in print, online, on TV and radio, and in podcasts. She is the resident tech expert for Ireland AM and a regular contributor to tech stories for shows across RTÉ TV and radio, TodayFM, Newstalk and others, even making appearances on international news networks such as BBC, Al Jazeera and CNN. She hosts both the For Tech’s Sake and Connected AI podcasts and is a regular contributor to The Business Post. Winner of the inaugural Women in Business Journalism Award in 2022, Elaine is passionate about science communication and delivering expert-led content in accessible ways. Catch Elaine speaking at HEX 2026 on The Future of Hospitality Stage at 2pm on the topic: Real Connections: Mastering Authentic Social Media for Hospitality
Follow her on Instagram @itselaineburke
Elizabeth Dayspring
Elizabeth Dayspring is a Nigerian-born culinary innovator and the creative force behind Taste of Culture, a brand dedicated to celebrating and elevating Afro-Caribbean cuisine in Ireland. As one of the pioneers championing awareness and appreciation of Afro-Caribbean food across the country, Elizabeth has become a powerful voice for cultural diversity within the Irish hospitality scene. Her passion for showcasing authentic flavours and rich culinary traditions has earned her
international visibility, with features on major global television platforms that highlight her ability to tell meaningful cultural stories through food. Elizabeth’s inspiring journey has also led her to share the stage with some of Ireland’s most renowned chefs, including Neven Maguire, Tara Walker, and Aisling Larkin, further solidifying her position as a respected figure in the industry. Elizabeth continues to break new ground in shaping a more vibrant, inclusive, and diverse
food culture across Ireland. Through Taste of Culture, Elizabeth continues to empower communities, spark conversations, encourage collaborations, and community engagement, and open doors for greater representation within the culinary world. Driven by purpose and creativity, she remains committed to using food as a powerful bridge, connecting cultures, inspiring others, and enriching Ireland’s vibrant food landscape.
Join Elizabeth for her cooking demo on the Chefs Stage at 10.30am on Wednesday, 11th February
Manuela Spinelli
Manuela Spinelli works at the intersection of food, language and live experiences, specialising in the development and delivery of food-focused projects, with extensive hands-on experience in culinary event management in Ireland and internationally.
She is Head of Community for Euro-Toques Ireland, a community of chefs and cooks committed to protecting Irish culinary heritage, championing traditional skills and celebrating local, seasonal, and artisan producers. In this role, Manuela curates and delivers flagship initiatives, including the Euro-Toques Food Awards, alongside the Young Chef of the Year and Rising Pastry Chef of the Year programmes, to support and showcase emerging culinary talent.
Known for her ability to connect people and ideas, Manuela has built a strong European food network that supports exchange, collaboration and learning among chefs.
Alongside her work in food, Manuela is a highly experienced conference interpreter and translator, with a career spanning major international events and organisations. She has worked extensively in sport, particularly football and rugby, with bodies including the Irish FA, World Rugby, Six Nations and European Rugby, and notably interpreted for Pope Francis, during his visit to Ireland. She also regularly translates and edits for Italian food publications, combining linguistic expertise with a deep understanding of the food world.
At the core of her work is a passion for communication, storytelling and activating ideas through events, creating platforms where food trends, heritage and craft are shared, giving chefs a stage, building communities, and encouraging dialogue across languages, cultures and borders, within the Irish culinary community and internationally.
You can see Manuela speaking at HEX26 on The Business of Hospitality stage on Wednesday, 11th February at 10.30am. She will participate in the panel discussion: Restaurants Role in Irish Tourism. The panel will highlight Ireland’s incredible restaurant scene and discuss what needs to change to keep it flourishing.
Follow her @spinellimanuela00
Finnuala Carolan
Fionnuala Carolan is Editor of Drinks Industry Ireland magazine, leading coverage and debate on the key issues impacting Ireland’s licensed trade.
She has extensive experience in trade publishing, having spent over six years as Editor of leading retail trade title ShelfLife, where she was named Business Magazines Editor of the Year by Magazines Ireland in 2010.
Her career also includes senior communications and broadcast journalism roles, including Communications Manager with BWG Foods, news broadcaster with 4FM and Q102, and international journalism experience with the South China Morning Post.
Drinks Industry Ireland engages strongly with the drinks trade across print and digital platforms, reaching more than 45,000 monthly touchpoints.
You can see Fionnuala take part in a panel discussion on The Future of the Irish Pub on Tuesday, 10th February at 12pm on The Future of Hospitality stage.
Sean & Elaine Lally
You can see Sean & Elaine Lally take part in a discussion on the Business of Hospitality Stage on Tuesday, 10th February at 12pm
Gerard Whelan
Gerard Whelan is a founder of Sustainable Workwear, Ireland’s only workwear supplier focused exclusively on 🌿 Fairtrade, Organic and Recycled uniforms and merchandise. He works with Irish organisations across hospitality, retail, healthcare, facilities management et al to replace “fast fashion” uniforms with durable, ethically sourced alternatives that still meet real-world demands on comfort, laundering and cost.
Gerard partners with Fairtrade Ireland and other like-minded organisations to help businesses move from sustainability slogans to evidence-based action. He regularly supports organisations in aligning their workwear choices with ESG goals, CSRD reporting requirements and green public procurement criteria.
At Hex26, Gerard will share practical insights on “Fairtrade at Work” and how to initiate meaningful change, engage customers, and translate ethical commitments into credible, measurable practice across your organisation. His focus is simple: enabling Irish workplaces to embody their values in everyday operations and culture, rather than confining them to policy documents and promotional statements.
Catch Gerard on Wednesday, 11th February on The Business of Hospitality stage:
12pm – guest panellist as part of talk – Circular Hospitality: Innovations in waste reduction and resource management panel discussion
2.30pm – standalone speaker – Cotton Capital
Bill Palmer
Bill Palmer is a young, ambitious member of Crius AI, an emerging Irish technology start-up based in North Cork that is reshaping how hospitality businesses understand and use their data.
At just 16 years of age,Bill represents a new generation of operators helping to redefine guest experience through smarter, more human-centred use of artificial intelligence.
Raised on a rural farm, Bill’s background is far removed from the typical tech stereotype. That grounding, however, has shaped his practical approach to business efficiency. Rather than viewing hospitality as a cut-throat industry defined by thin margins and burnout, Bill believes it can be collaborative, data-driven, and sustainable, without losing its soul.
Bill joined Crius AI after being brought on by founder Rory O’Leary, combining insight into the hospitality sector’s day-to-day reality and a realist’s view on business.. Together, they are building tools that translate point-of-sale data into actionable insights, helping businesses cut waste, streamline stock management, optimise staffing, and ultimately improve the guest experience.
Despite his age, Bill feels that Crius is primed to take over the hospitality sector by widening margins through critical thinking and simply focusing on what works. The product performance analysis they provide can be eye-opening for business owners.
At the Dublin Hospitality Expo 2026, Bill will speak on how AI is already transforming hospitality not by replacing people, but by empowering them. His perspective bridges technology, operations, and lived experience, offering a grounded look at how Irish hospitality can evolve into a more connected, resilient, and thriving industry.
Rory O’Leary
Rory O’Leary is the Founder and CEO of a cutting-edge AI company called Crius AI. He is 16 years old and founded Crius in June of 2025.
Over the last few months, he has led the Crius team in creating a truly strong and innovative system to help hospitality owners streamline their operations and save money. He founded Crius himself and grew the company up until January 2026, when he decided to bring on a team of four people, as the company was gaining traction and he couldn’t handle all operations himself anymore.
He holds extensive knowledge on AI and technology and how it applies to the future of hospitality, and also has vauable experience of business due to his ventures in the last two years.
Michael Collins
Michael Collins is a former travel journalist, writer, content creator, and now a public relations and travel industry expert with over two decades of experience in the travel and tourism industry.
In 2000, Michael founded TravelMedia.ie, now one of Ireland’s leading travel PR and media agencies. From 2000 to 2009, he also served as publisher and editor of Backpacker Europe and Abroad magazines, while producing bespoke travel publications for clients including Stena Ferries and The Business Post.
A well-known voice in the Irish travel sector, Michael regularly appears on national radio, television, and in print as a travel expert. He also produces an industry podcast and creates travel content on YouTube. As a trusted advisor to international destinations, he previously served on the French Tourist Board’s International Advisory Committee.
Michael is a recognised speaker on travel media, digital marketing, and content creation, and has presented at major industry events worldwide, including ITB Berlin, TBEX, and the Society of American Travel Writers.
As Managing Director of TravelMedia.ie and TTR (Travel Trade Representation), Michael leads several of Ireland’s key travel industry events, including Meet the Media, MICE Meetup, USA Summer Soirée, and the TTR Road Shows, as well as delivering bespoke events for international clients.
TravelMedia.ie provides integrated digital PR and marketing services, including SEO, PPC and SEM, social media and YouTube management, content creation, video production, photography, and traditional PR.
In March 2025, Michael completed a three-month executive programme in Artificial Intelligence for Business at University College Dublin (UCD), further strengthening his expertise in applying AI to digital marketing and content strategy.
LinkedIn: https://www.linkedin.com/in/michaelcollinstravel/
Website: https://www.travelmedia.ie/
You can see Michael take part in a panel discussion titled: Ireland 2030 at 11.30am on Wednesday, 11th February on The Future of Hospitality stage.
In this discussion, our panel of experts share insights on what might be coming down the line for Irish hospitality, food, drinks and tourism in the next 4 years and how to prepare for it.
Michael O’Donovan
Michael O’Donovan is the President of the Vintners Federation of Ireland. A proud Cork publican and third-generation publican at The Castle Inn, Michael brings years of experience, dedication, and passion to the role. As VFI President, Michael is committed to championing the pub, standing up for publicans across the country, and ensuring the sector remains at the heart of Irish life.
Nicky Logue
Nicky Logue started his career in hotels at the early age of 13 in County Clare and knew then this was going to be the career for him. Having finished secondary school, he knew Shannon College of Hotel Management was where he wanted to study and where he was accepted in 1991. During his four years in Shannon, Nicky trained in Ireland, Switzerland, Russia, and the UK. Nicky became General Manager of a 122-bedroom, 4-star hotel in the UK before he returned to graduate in 1995 from Shannon College – a first for Shannon College. Nicky continued to work in the UK for 10 years before returning to Ireland in 2003.
Since then, he has managed Killiney Castle for 11 years, The Gibson Hotel for three years and joined the 5- star InterContinental Dublin in 2016, some 10 years ago. Nicky is a past President of the Irish Hospitality Institute and has served on the Council of the Irish Hotels Federation. He is also the Chairman of the Shannon College of Hotel Management Trust Board. He has been awarded Hotel Manager of the Year by the Irish Hospitality Institute. Catch Nicky at HEX26 speaking as part of a panel discussion titled: Ireland 2030 on The Future of Hospitality stage on Wednesday, 11th February at11.30am. In this discussion, our panel of experts will share insights on what might be coming down the line for Irish hospitality, food, drinks and tourism in the next four years and how to prepare for it.
Oisin Davis
From bouncer to brand owner, Oisín Davis has had a few different job titles in the hospitality and drinks industry. His 25 years of experience have stood him well, though with his company, Great Irish Beverages, an agency dedicated to promoting and publicising Irish-made drinks. He’s travelled the world representing many of Ireland’s most loved drinks brands, and back home in Dublin, he’s run nationwide drinks festivals, won awards for his spirits writing for Food & Wine and is a best-selling author of his debut book, Irish Kitchen Cocktails. Catch Oisín’s talk ‘Upselling Irish Drinks in the Irish Hospitality Sector’ on Tuesday, 10th February at 2pm on The Future of Hospitality Stage.
Follow him @oisindavis and @greatirishbeverages
Sam Gaber
Sam Gaber works for Asytec Group as Global Business Development Manager, driving international growth and partnerships, and building and nurturing global
networks for sustainable business success. Over the past 9 years with ASYTEC group, Sam has spearheaded global growth initiatives, forging partnerships that spark joy and drive remarkable growth. Her approach is a unique combination of strategic analysis, project management, and deep cultural understanding that turns challenges into opportunities.
However, Sam’s expertise extends beyond traditional business strategies. Her true superpower lies in understanding people. Fueled by a deep curiosity about the human psyche, she excels in empathising with others, allowing me to craft solutions that benefit everyone involved.
Sam is taking part in HEX2026 as a panellist in the New Technology Behind the Bar Counter conversation at 2.30pm on The Future of Hospitality Stage; Tuesday, 10th February.
Anthony O’Toole
Anthony O’Toole is a food, hospitality and tourism design specialist working across Ireland and internationally. Through his consultancy and advisory practice, AOT, he works with artisan producers, hotels, destinations, tourism operators, public agencies and cultural organisations to help shape food-led strategy, experiences and storytelling – informed by people, culture and place.
He is also the founder of Fat Tomato, a chef-driven edible garden and living food project in North Wexford. Developed over eight years and launched in 2024, Fat Tomato brings together growing, making and collaboration to explore heritage, flavour, biodiversity and the future of Irish food. Within months of launching, the project was recognised by The Irish Independent as one to watch for 2025.
Anthony tends to work behind the scenes with a small number of thoughtful, value-led projects each year – from early-stage concepts and new hospitality projects to one-off events and cultural collaborations – often at moments of opportunity or change. He is known for connecting chefs, producers, designers and places, helping ideas take shape and bringing clarity, momentum and coherence to multi-layered food, hospitality and tourism projects.
In 2025, he was named Blás na hÉireann Producers’ Champion, an award presented by producers themselves in recognition of his long-standing support of Irish food and drink through advisory work, writing, cultural events and public dialogue.
Join Anthony at HEX26 on Tuesday, 10th February at 11.30am on The Future of Hospitality stage as he chats with Dee Laffan about creating a food production company from the ground up, and The Commercial Power of Place: how businesses can use place-based thinking to shape brand, loyalty and experience, and how to use insights to stand out from the crowd.
Tom Cleary
Tom Cleary of Temple Bar was elected as the Chair of the Licensed Vintners Association (LVA) in May 2025. Tom has been a career publican, originally working with his parents in The Dropping Well, Milltown, before acquiring The Temple Bar in 1992. He has since developed it into an iconic Dublin pub, focusing on authentic Irish Hospitality and live traditional music. Tom has also expanded his business interests into hotels, tourist merchandise, cafés and Irish whiskey.
Shane Smith
Shane Smith is an award-winning Irish pastry chef with over 23 years of experience working in some of Ireland’s most celebrated pastry kitchens. He is also the owner of the Shane Smith Online Cookery School, a regular contributor to The Today Show on RTÉ One, and is currently Brand Ambassador for Kenwood World and Gem Pack Foods.
Don’t miss Shane’s cooking demonstration on Tuesday 10th February at 2pm on the
Chefs Stage.
Follow him on Instagram @chefshanesmith
Dan Hannigan
Chef Daniel Hannigan comes from Wicklow. His professional path began with time spend training kitchens of Michelin-starred establishments like Lecrivain and Thorntons, where he honed his skills and nurtured a deep admiration for great produce and food
Since becoming a head chef/executive chef, Daniel played a pivotal role in the successful openings of popular eateries such as Mister S, Orwell Road, Coppinger Row, and Row Wines. His tenure at Orwell Road was particularly distinguished; not only did the restaurant earn the esteemed title of Best New Restaurant in Ireland and Michelin recognition, but Daniel himself was lauded as Ireland’s Best Young Chef in 2022, with Michelin recognition
Central to Daniel’s culinary philosophy is an unwavering commitment to local, seasonal, and sustainable produce, complemented by a passion for crafting delightful and inventive dishes. He places immense value on fostering a positive kitchen culture, an ethos that resonates throughout his professional and charitable endeavors.
Beyond the kitchen, Daniel is the brains behind Food for Thought, a philanthropic initiative that unites some of the country’s finest chefs to support the charity 3Ts. Through this endeavor, Daniel has successfully raised over €60,000 across 15 impactful events.
You can catch Daniel taking part in HEX26 as a guest speaker in panel discussions on both days at the following stages and times:
Tuesday 10th, February @ 3.30pm – The Future of Hospitality stage: “The Irish Food Trend”
Wednesday, 11th February @ 10.30am – The Business of Hospitality stage: “Restaurants Role in Irish Tourism”
Sean Collender
Seán Collender is President of the Restaurants Association of Ireland, where he represents restaurants and hospitality businesses across the country.
A long-time restaurateur and co-owner of the Kinara Group in Dublin, he’s a passionate advocate for the sector and a strong voice on the challenges facing Irish hospitality today.
You can hear Seán speaking at HEX26 on Wednesday, 11th February at 10.30am on The Business of Hospitality stage. Seán will be participating in a panel discussion titled: Restaurants’ Role in Irish Tourism.
Niamh Taylor
Niamh Taylor is Business Development Manager for Ireland at Acrelec. With a career that started in hospitality management, food and wine sales and later expanded into software and technology, she’s built a broad understanding of how technology works in real operations.
Combining years of operational experience with commercial expertise, Niamh helps to support Acrelec’s customers in choosing the right solutions to find practical ways to improve efficiency, reduce costs and enhance the customer experience.
Niamh is passionate about working with brands to understand their challenges and the growth of their innovative solutions in Ireland. Key responsibilities: Customer partnerships, supporting sales strategy and implementation of projects, account management and driving growth across Ireland.
You can hear Niamh speaking at HEX26 as part of the panel discussion, The Trends Shaping the Future of Hospitality, on The Future of Hospitality stage at 10.30am on Tuesday, 10th February.
Erica Drum
Erica Drum is an Irish chef, food stylist and content creator with over 25 years’ experience across hospitality, food media and live events. She started in professional kitchens, spent over a decade front of house at management level, and later returned to kitchens before launching her self-employed career in recipe development, cookery demonstrations, food styling, TV appearances and event hosting.
In May 2020, Erica was signed to an influencer agency, The Collaboration Agency, formally stepping into the world of digital content and brand partnerships. Known for her warm, practical and fun approach to food, she now works with leading food and lifestyle brands creating content that feels real and relatable.
Having worked both inside hospitality and inside influencer marketing, Erica brings a balanced, real-world perspective to the conversation and is currently promoting her first cookbook, Dinner, on pre-order now, due for release in 2026.
Catch Erica on The Business of Hospitality stage at HEX26 on Wednesday, 11th February at 3pm. Erica will be taking part in a panel discussion titled: Influencer Marketing – When and how to leverage authentic voices to amplify your brand story.
Evan Dixon
Stonewall Coffee is run by the Dixon brothers Evan, Kyle, Jack and Reese, who named their business in honour of their late grandfather Paddy ‘Stonewall’ Dixon, who won an All-Ireland medal with Meath in 1949.
Stonewall Coffee started in 2021 by converting an old horse box into a mobile coffee trailer, which is located at Kiltale Hurling Club and in June 2024, they opened a café in Trim, County Meath.
Evan Dixon is one of the directors of the business, whose background is in rugby, both as a player and coach. He brings to the business his management abilities from coaching and experience in teaching, which have helped him to develop communication and leadership skills. Evan is highly motivated and always eager to take on new challenges.
You can hear Evan speak at HEX26 on a panel discussion on Wednesday, 11th February at 10.30am on The Future of Hospitality stage – Using AI for meaningful impact in hospitality
Louis Williams
As Director of Operations at Two Fifty Square, Louis Williams specialises in building systems that scale performance and impact.
Two Fifty Square is a Dublin-based coffee roastery with headquarters and roastery in Terenue, Dublin 6W. They have multiple origins available at any time, offering both packaged and loose beans for home use. The coffee shop features a sensory coffee bar, offering a range of espresso-based drinks and small food items. They have a second coffee location in Ranelagh, D6, and an online retail shop. As a company, they offer wholesale partnerships and can cater for events with their event coffee bar.
You can see Louis speak at HEX26 as part of a panel discussion on Wednesday, 11th February at 10.30am on The Future of Hospitality stage: Using AI for meaningful impact in hospitality
Conor Lynch
Conor Lynch is a digital business innovator and career designer. He is the author of Learn Earn Own and The Assets Ladder (Professional Edition), where he challenges the traditional idea of the career ladder and replaces it with a more modern approach named ‘The Assets Ladder’. He shows how careers can be built through skills, personal brands, career assets, and ownership, not just job titles and potential promotions. These are practical models that help people build resilient, future-proof careers in a turbulent world of work.
With a background in business innovation and technology as ex-CEO of his Connector agency, Conor brings startup methodologies and strategic thinking into the career conversation. Rather than encouraging people to “quit their jobs” or chase side hustles, his work focuses on career innovation, thereby helping individuals and organisations design careers that compound over time, create optionality, and align with the reality of work today.
Conor has a particular interest in hospitality, an industry rich in transferable skills, leadership development, and real-world responsibility, yet often underserved by traditional career advice. His work highlights how hospitality professionals can build long-term value without leaving the industry, and how employers can rethink career pathways to improve engagement and staff retention. He, like many, worked in the industry but left to pursue other opportunities. He’d like to help others to stay and flourish.
His mission is simple: to make career design a mainstream concept. He wants to empower people to take ownership of their working lives and help organisations build stronger, more sustainable talent pipelines. Through Irish and international case studies, Conor demonstrates how career design thinking can turn roles into platforms, jobs into ecosystems, and employees into long-term assets rather than short-term labour.
Conor’s ideas are increasingly used at home and abroad by professionals, educators, and forward-thinking employers who recognise that the future of work belongs to those who design it.
Join Conor at HEX26 on Tuesday, 10th February at 2pm on The Business of Hospitality stage, where he will be giving a workshop titled: Future-Proof Yourself: Career Innovation in the Age of AI & Automation – Learn how Career Design helps you create a career that compounds.
Shauna Murphy
Limerick native Shauna Murphy brings her love of Irish ingredients and thoughtful, heartfelt cooking to this special pop-up event. As Senior Sous Chef at two-Michelin-starred Terre in Castlemartyr, County Cork, she is known for her warm spirit, gentle passion, and her ability to tell stories through food.
Recipient of multiple awards, including Euro-Toques Young Chef of the Year 2023 and Business Post’s Food & Wine Young Chef of the Year 2025, Shauna approaches her work with passion, creativity, and a strong connection to home.
Recently named one of the Irish Independent’s Ones to Watch for 2026, she continues to grow quietly as part of Ireland’s evolving food story.
Catch Shauna cooking at HEX26 on the Chefs Stage at 11am on Tuesday 10th February.
Vivienne Gleeson
Vivienne Gleeson, PR Consultant and Mentor With almost 20 years of experience in public relations, I began my career in agency roles before establishing my consultancy in 2018. Growing up working in my family’s pub gave me an early understanding of the challenges and realities faced by small and family-run businesses. I have worked with brands including United Airlines, Dr Oetker Pizza and Baking brands, and Tourism Northern Ireland, and I am particularly passionate about supporting Irish food, drink, and hospitality businesses. Current and recent clients include Blas na hÉireann, Bord Bia, Pizza da Piero, The Algiers Gastropub, ELY Wine Bar, and Cashel Farmhouse Cheesemakers.
I specialise in developing PR strategies that build brand visibility and engage audiences
through earned media, digital platforms, and strategic partnerships. As part of the panel for Blas na hÉireann and Taste 4 Success Skillnet Ireland’s award-winning mentoring initiative, I have mentored over 40 Irish food and drink businesses, supporting them to develop clear, effective PR and communications plans aligned with their commercial goals.
Come see Vivienne chatting about ‘Key Factors in Ensuring Your Brand Story’s Success’ on The Future of Hospitality stage on Wednesday, 11th February at 12.30pm
Lynn Hunter
Lynn Hunter is the Founder of Hunter Media Group, which comprises Hunter Communications, The Collaborations Agency, and Social Content HQ.
With over 20 years of experience in the media and entertainment industry, Lynn Hunter is a seasoned professional known for her expertise in public relations, talent management, and event coordination.
As the head of Hunter Media Group, Lynn has successfully guided numerous clients to achieve their professional goals while navigating the dynamic media landscape. Lynn began her career in public relations, where she honed her skills in crafting compelling narratives and building strong relationships with key media outlets. Her innovative PR strategies have earned her recognition for enhancing the visibility and reputation of a diverse range of clients, from emerging artists to established brands.
Transitioning into talent management, Lynn has a proven track record of identifying and nurturing talent, helping her clients to secure opportunities that align with their career aspirations. Her keen insight into industry trends and her extensive network allow her to negotiate favourable contracts and create pathways for growth in the competitive entertainment sector. In addition to her PR and talent management expertise, Lynn is highly regarded for her exceptional event management skills. From high-profile premieres to intimate promotional events, she orchestrates every detail with precision, ensuring that each event reflects her clients’ brand values and resonates with their target audience.
Lynn is passionate about empowering her clients to succeed and is committed to fostering long-term relationships built on trust and collaboration. Her dedication to excellence and her deep understanding of the media landscape make her a valuable asset to anyone seeking to navigate the complexities of the entertainment industry.
You can see Lynn at HEX26 taking part in a panel discussion on Wednesday, 11th February on The Business of Hospitality stage at 3pm. The panellists will discuss: Influencer Marketing – When and how to leverage authentic voices to amplify your brand story
Garry Anderson
Co-Owner & Award-Winning Head Chef
The Boathouse,
Killybegs
Catch Garry Anderson cooking at HEX26 on the Chefs Stage at 12pm on Tuesday 10th February.