Supporting the chefs of tomorrow in Australia and NZ

Aspiring young chefs often find it challenging to make their way in the food service industry amid fierce competition. 

To help showcase their culinary skills and carve their career path, Nestlé Professional, in partnership with the Australian Culinary Federation and NZ Chefs Association, is the proud sponsor of Nestlé Golden Chefs Hat in Australia and New Zealand. 

Since 1965, the region’s longest running culinary competition has been open to apprentices and young chefs aged 16-25. Throughout its 60-year history, over 8,000 people across the region have taken part, putting their cooking skills to the test in front of a judging panel, who have nominated 12 grand finalist chefs.

Nestlé Professional General Manager Kristina Czepl said a lot has changed in the six decades of this program. “I bet the judges back in 1965 would not believe the level of talent and skill we see today. The competition's focus on championing youth is incredibly important to Nestlé Professional, and through it, we’ve helped support a thriving foodservice industry and boosted the careers of thousands of rising stars. These young competitors are our future head chefs, restaurateurs, and culinary innovators," said Czepl. 

During this year’s competition a record breaking, 357 young chefs competed in the cook-offs in 11 regions from June-July. The chefs had 2.5 hours to create two meals, including a hot main dish and dessert to compete for a spot in the grand finals in September, where they created a three-course menu to compete for the coveted Golden Chef’s Hat trophy and a selection of other awards. 

The 2025 Nestlé Golden Chef of the Year was 19-year-old, Emily Morgan. “Competing in the Nestlé Golden Chef ‘s Hat Award is about expressing who I am as a chef and what I can contribute to the hospitality world moving forward in my career,” said Morgan.

“It’s been an honor to share the stage with such talented chefs, and I am so grateful to each of the finalists for their ongoing support and friendship throughout this experience. This is certainly a milestone moment, and I hope there will be many more to come as I look ahead to new opportunities and travel through food.”  

Chef Morgan also won the Most Creative use of a Nestlé Product award, the Nestlé DOCELLO Best Dessert Dish, and judges awarded Chef Morgan's winning three-course menu a trio of gold medals.

Other grand final award winners included: 

Best Signature Dish –Four-time finalist, Chef Ashleigh Handsaker, aged 22 from Newcastle NSW, was recognized for her nostalgia-inspired carrot entrée, which showcased her personal style, culinary philosophy and childhood memories growing vegetables. 

Most Sustainable Practice Award –Chef Brooke Moore, aged 22 from Whitton NSW, was praised for her commitment to zero-waste cooking and fin-to-tail culinary practices with the region’s Murray cod. 

MAGGI Best Savory Dish –Chef Nicholas Rudeforth, aged 23 from Hobart Tasmania, delivered oyster mushrooms with asparagus purée, whipped ricotta, chive oil, pistachio pangrattato, and fried parsley, described by judges as the ultimate eating experience with superb textures. 

BUONDI Crafting Moments Award –Chef Baxter Sanderson, aged 21 from the Sunshine Coast Queensland was recognized for his eye-catching entrée that showcased innovative plating techniques, and stark visual contrast of both colors and shapes. 

Nestlé Professional’s culinary competition supports the Nestlé Needs YOUth initiative, which aims to help ten million young people worldwide access economic opportunities by 2030 through skills, career and entrepreneurship training.