James Gabriel Martin

James is an Irish chef, author, photojournalist and storyteller from Dublin whose work explores the connections between food, culture, heritage and place.

A former Lonely Planet contributor, he has travelled
extensively as a writer and photographer, with work also
appearing through the BBC and Irish media.

His culinary career includes training at Ballymaloe and
experience in fine-dining kitchens. Through his creative
project, Leviathan, James develops recipes, writes,
photographs and creates food experiences.

He is also a chef and co-creator of The Dining Club at
Whitestown House, where seasonal menus draw on Irish
history, mythology and produce.

  • Joining us on: 18-22 March 2027
– Who else is joining us for Kitchen on the Edge of the World –

Halvar Ellingsen

Halvar Ellingsen is a leading voice in contemporary Norwegian cuisine, deeply rooted in the landscape and food traditions of Northern Norway.

Tony Yoo

Tony is a pioneering Korean chef whose cooking connects Korea’s culinary heritage with a contemporary international perspective.

Toni Toivanen

Finnish chef Toni Toivanen has built an international career at some of the world’s most influential kitchens.

Mia Hjorth Hansen

Mia is head of activation and development and is co-owner of Gedulgt, located in Aalborg and Aarhus in Denmark.

Audun Rasmussen

Before you have even said hello to Audun, you will be greeted with a mischievous smile and twinkling eyes. He is the one who will guide you safely and expertly through this wild terrain we call home. The man’s mind is an encyclopedic field guide.