Golden Chef's Hat Awards: On the night - hospitality

On an early Spring evening, a crowd gathered in the Crown’s River Room overlooking the Yarra River to celebrate the achievements of the 2024 Nestlé Golden Chef’s Hat Award young chef finalists. Sparkling wine flowed, and Nobu chefs greeted guests on arrival, making fresh sushi in front of the crowd. There was a sense of excitement and trepidation in the air, with judges and competitors alike dressed in chefs’ whites, embroidered with their names.

The awards night was a breath of fresh air for the finalists, who had spent days in the kitchen at Fine Food Australia battling it out over hot stoves and under intense pressure. The final was the culmination of regional heats across Australia and New Zealand involving a total of 134 chefs, followed by months of preparation.

After the welcoming sushi and bubbles, guests enjoyed a three-course menu prepared by Executive Chef Kelly Jackson using Nestlé Professional products and MLA’s Rare Medium beef short rib.

Each of the 11 finalists received a set of medals on the awards night to recognise their efforts. Five other awards were bestowed including Most Creative Use of a Nestlé Product, Maggi Best Savoury Dish, Nestlé Docello Best Dessert Dish, Buondi All Rounder Award, and Most Sustainable Practice Award.

Name: Emily Morgan, Apprentice Chef, Bianca
Region: North Island, New Zealand
Award: Most Creative Use of a Nestlé Product
Prize: $1,200 kitchen equipment package of the winner’s choice from event sponsors Solidteknics
Medals: Silver for entrée and main, gold for dessert

Emily Morgan won Most Creative Use of a Nestlé Product for her dessert. Morgan delivered a bitter dark chocolate cremeux with raspberry gel and dark chocolate soil, which incorporated NESTLÉ Continental Bitter Dark Couverture chocolate and Nestlé Royal Kibble Dark Couverture chocolate.

“This well-executed dish was perfectly balanced with both sweet and savoury notes, creating a true chocolate heaven,” said Nestlé Executive Chef and Golden Chef judge Elke Travers. “It was as visually stunning as it was delicious.”

Name: Anshul Gurung, Chef de Partie, Brewda
Region: South Island, New Zealand
Award: Maggi Best Savoury Dish
Prize: A $2,500 culinary tuition package of the winner’s choice
Medals: Silver medals for entrée, main, and dessert

The judges awarded Anshul Gurung Maggi Best Savoury Dish for demonstrating exceptional expertise and flair in his savoury menu. The judges stated that Gurung’s dish of creamy pea mousse with fresh peas, citrus gel, smoked ricotta, and chilli macadamia captured the vibrancy and freshness of spring. They praised the clever textural contrasts and perfectly balanced sweet and savoury notes.

Name: Deb Ridley, Commis Chef, Louis in Hotel Realm
Region: Australian Capital Territory
Award: Nestlé Docello Best Dessert Dish
Prize: A $2,500 culinary tuition package of the winner’s choice
Medals: Bronze for entrée, silver for main, and gold for dessert

With the highest points for her desert, which featured Nestle Docello Snowcap White Compound Chocolate, Deb Ridley took out the Nestlé Docello Best Dessert Dish. The judges praised Ridley’s dessert of pumpkin entremets, brown sugar crumble, candied pumpkin, and berry and pumpkin gels for its sophisticated presentation, high level of technical skill, superb flavour, texture, and balance.

“Deb’s creative use of these everyday chef pantry ingredients demonstrates her exceptional skills, technique, and flair in the kitchen,” said Travers. “This dessert is a testament to her ability to think outside the box and create a truly delightful culinary experience.”

Name: Sarah Jones, Sous Chef, Morphettville Racecourse
Region: South Australia
Award: Buondi All Rounder Award
Prize: A cash prize of $1,000
Medals: Silver for entrée, main, and dessert

Introduced in 2024, this new award recognises a chef who seamlessly blends skill, collaboration, and positivity to elevate the team’s overall performance.

The judges described Sarah Jones as “warm-hearted and always smiling”, saying she “truly embodied the spirit of a team player, with a natural talent for mentoring. Her support of her teammates was evident throughout the competition, offering valuable advice and ideas to help them navigate many challenges.”

Name: Kyle Victoriano
Region: Western Australia
Award: Most Sustainable Practice Award
Prize: A prize package valued at $1200, featuring six Koi knives.
Medals: Bronze medals across entrée and main, silver for dessert.

To be eligible for this award, entrants needed to submit a short video showcasing innovative sustainable practices or ideas in their workplace.

Kyle Victoriano shot the winning video at his workplace New Norcia Roadhouse. His video explains the sustainable considerations the restaurant has implemented, including using eWater (an organic solution that doesn’t leave a chemical residue) for cleaning, a rainwater-irrigated herb garden, composting practices, and eco packaging.

“As chefs, it’s our responsibility to care for the environment that provides the food we cook,” says Victoriano. “Sustainability isn’t just a practice for today, it’s a commitment for the future and the places we call home.”

Watch Kyle Victoriano’s entrance video here.

Name: Meg Jessup, Apprentice Chef, Country Club Tasmania
Region: Tasmania
Medals: Bronze for entrée, main, and dessert.

Name: Amelia Love, Apprentice Chef, Berry Springs Tavern
Region: Northern Territory
Medals: Bronze for entrée, main, and dessert.

Name: Marione Carmelo, Commis Chef, Sofitel Brisbane Central
Region: Queensland metro
Medals: Bronze for entrée, main, and dessert.

Name: Amber Vastag, Apprentice Chef, Bellbird Dining and Bar
Region: New South Wales metro
Medals: Bronze for entrée and main, silver for dessert.