Celebrating talented chefs of tomorrow in Australia and New Zealand

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.

Record Participation in 2025

During last year’s competition, an impressive 357 young chefs competed in the cook-offs in 11 regions during 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. Here, 12 grand finalists created a three-course menu to compete for the coveted Golden Chef’s Hat trophy and a selection of other awards. 

The winner of the 2025 Nestlé Golden Chef of the Year award was Chef Emily Morgan from New Zealand’s North Island. The culinary graduate from Auckland University of Technology impressed judges with her creativity, technical skills and attention-to-detail.

“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 Chef 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.”  

Standout Grand Final Award Winners

Chef Morgan also won the Most Creative use of a Nestlé Product award, the Nestlé Docello Best Dessert Dish, and judges also awarded her 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. 

Supporting the Future of Hospitality

For chefs, kitchen teams, and food service leaders, events like this are more than competitions - they’re powerful reminders of the passion, innovation, and fresh ideas shaping the industry’s future.

Nestlé Golden Chef’s Hat Award supports a key part of the Nestlé Needs YOUth initiative, which aims to help ten million young people world8wide access economic opportunities by 2030 through skills, career and entrepreneurship training.