Jul 27, 2022 1 min read

The Nestlé Golden Chef's Hat Award Competition: A Culinary Tradition for 57 Years

The Nestlé Golden Chef's Hat Award Competition: A Culinary Tradition for 57 Years
Photo: Amanda Polsen & Georgia Harrison - Winners 2015 competion.

For 57 years, we’ve given young chefs the opportunity to kick start their careers in the Nestlé Golden Chef’s Hat Award competition.

For 57 years, we’ve given young chefs the opportunity to kick start their careers in the Nestlé Golden Chef’s Hat Award competition.

The culinary competition provides a platform for emerging talent to benchmark themselves against their peers, learn from leading industry experts and experience the opportunity of a life time.

The competion is back to live chef-to-chef cook-offs for 2022, and can’t wee chant wait to see the talent on display. If you’re a young chef with a passion for cooking, and from Australia, then this is the competition for you


One winner will take out Golden Chef of the Year and a $10000 cash prize!

Regional Cook-offs have begun, with 13 culinary heats being held across Australia and New Zealand, in May-July. From the regional heats, twelve grand finalist chefs will go forward to compete in the ultimate culinary showdown at Fine Food Australia, this September in Melbourne.

Regional Winners:

Noah Cairnduff, ACT

Noah's menu was full of flavour and he knew how to deliver it in a technical way. His two-course dish consisting off an apple roasted pork rack with Asian Pork Neck Salad, carrot puree & freekeh crumb alongside lime curd for dessert won him bronze medal at this years competition!

Hayley Rees, Grafton NSW

Hayley created an innovative two-course menu with pork three ways - baked cutlet, pressed neck and croquette. Her dishes were served alongside snake beans in shitake mushroom sauce as well a coconut panna cotta dessert made from chocolate soil covered by torched bananas topped off nicely off with toffee shard crumbs!

Stellio Ginis, NT

Stellio is a brilliant chef and his dishes were delicious. His silver-winning menu consisted of pork loin with herbs, roasted apples puree Pickled parsnips confits leek cooked pecan cream sauce chive oil crunchy oat crumble toasted meringue caramelized banana.

More regionals to be held, follow for updates.

Joel Gudheimsson
I'm a vice principal at a culinary School writing about the things I think is interesting In the culinary industry, world wide.
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