Young Chefs Shine at the 2024 Nestlé Golden Chef’s Hat Award

Jun 18, 2024

In an impressive display of culinary prowess, young chefs from both Christchurch and Auckland have clinched top honors at the 2024 Nestlé Golden Chef’s Hat Award, setting the stage for an exciting showdown in Melbourne later this year.

Shayani Withange Don, a young chef from Number Six Bar and Bistro in Christchurch, has secured her place to represent the South Island in Australia’s longest-running and most prestigious culinary competition for young chefs. Facing off against 12 top young chefs from the South Island at Ara Institute, Shayani’s winning menu featured a main course of garam masala spiced chicken with coconut curry sauce, pilaf rice, pear chutney, and kumara crisps, followed by a dessert of chocolate orange brownie with Buondi coffee cream, mocha ganache, and orange pearls.

Similarly, Emily Morgan from the Bianca Pasta shop in Ellerslie, Auckland, triumphed in the North Island regional finals at Ignite Colleges. Competing against 15 other top young chefs, Emily impressed the judges with her main course of Swiss chard and mushroom chicken roulade, MAGGI instant mashed potato mix with thyme gnocchi, and carrot puree. Her dessert was a pear tarte tatin shortbread and a Buondi coffee and MAGGI Royal Couverture chocolate cremeux.

Both Shayani and Emily will now advance to the grand finals at Fine Food Australia in Melbourne this September, where they will compete against top chefs from across Australia. The ultimate winner of the 2024 Golden Chef of the Year will receive a coveted prize of travel and work experience at the World Chef’s Congress 2024 in Singapore, valued at $10,000.

The Nestlé Golden Chef’s Hat Award, now in its 59th year, continues to support and showcase emerging culinary talent from New Zealand and Australia. Competing chefs, aged 16-24, create a two-course menu comprising a main and dessert, judged by a panel of industry experts according to globally recognized culinary standards.

Nestlé Professional Commercial Advisory Chef Karl Seidel emphasized the value of competing in such a prestigious environment, noting that participants gain invaluable insights and feedback on their culinary skills from experienced judges accredited to global standards.

Reflecting on past competitions, previous winners Joosje Bouman and Lilly Boles highlighted the immense rewards and growth opportunities the competition offers. Their experiences underscore the event’s significance in helping young chefs shine, regardless of their experience levels.

In addition to the main awards, special recognition was given to Reanna Dugmore for the Most Innovative Use of Coffee Award, with her dessert featuring Buondi Steady State Bean, Nestlé Royal Chocolate Couverture Bavarois, Nestlé Sweetened Condensed Milk sauce, lemon-infused poached pear, and a macadamia biscuit with sugar topping. Reanna's prize was a KOI Knife valued at $295.

Stay updated on the journey of these talented chefs and the unfolding of the competition by following @goldenchefs on Facebook and @golden_chefs on Instagram.