GOLDEN CHEF'S GRAND FINALS – 2025 RESULTS

See the winning dishes and medal results of the 2025 Nestlé Golden Chef's Hat Award

GOLDEN CHEF OF THE YEAR

 

Emily Morgan Golden Chefs 2025

 

Emily Morgan, New Zealand North Island

 

A culinary star has risen to international acclaim with Emily Morgan, a recently qualified 19-year-old chef, crowned the 2025 Nestlé Golden Chef of the Year. Graduating from Auckland University of Technology last month, Chef Emily has now been recognised as one of Australia and New Zealand's most promising young talents. This was Emily's second time competing at the national finals for the Nestlé Golden Chef‘s Hat Award.

“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. It’s been an honour 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," said Chef Emily.

Chef Emily scored a triple gold across her three-course menu, with judges from the Australian Culinary Federation, NZChefs and Nestlé Professional praising her dishes for showcasing remarkable creativity and skill.

 

Emily Entree

 

Entrée 

Coffee smoked baby beets, whipped ricotta, fennel, basil wafer, pistachio

 

Nestlé Executive Chef and Golden Chef judge, Elke Travers said, “Chef Emily’s dishes demonstrated passion, remarkable creativity, meticulous attention to detail, and highly technical skills. Each course told a story and showcased a deep understanding of flavour and presentation. Her approach on the day was stand-out, perfectly executing a range of complex elements under the pressure of the clock and live audience.”

For her win, Chef Emily takes home the grand prize valued at $12,000 AUD, including a 14-day all-expenses-paid international culinary trip to Singapore and Thailand.

Most Creative Use of a Nestlé Product

 

Emily - Main Action

 

Winner – Emily Morgan, NZ North Island

 

Emily Main

 

Main

Horopito spiced lamb rump, Japanese squash, shallot crème, asparagus & sugar snap peas, savoury fig compote, lamb floss

 

The Most Creative Use of a Nestlé Product award – sponsored by SOLIDTEKNICS celebrates unique ways that Nestlé Professional products can be used to enhance a dish.

In addition to the top prize, Chef Emily took out this award for the use of MAGGI Seasoning in her main course to create a stand-out lamb floss which played with notes of complex umami flavours.

For this award, Chef Emily received a $1,200 AUD SOLIDTEKNICS AUS-ION™ package.

Nestlé DOCELLO Best Dessert Dish

 

Emily - Award

 

Winner – Emily Morgan, NZ North Island

 

Emily Dessert

 

Dessert

White chocolate mousse, mango jelly, passionfruit curd, coconut puffed rice & lemongrass meringue

 

Scoring the highest points for her dessert, Chef Emily Morgan also received the award for the Nestlé DOCELLO Best Dessert Dish.

Inspired by a personal visit to Thailand, Chef Emily’s dessert course impressed with not only beautiful plating, but also a delightful contrast of flavours and textures with the sharp passionfruit and mango paired with a creamy white chocolate mousse. She topped it off with an innovative coconut puffed rice made with MAGGI Coconut Milk Powder Mix.

For this win, Chef Emily was awarded a $2,500 AUD cash prize.

MAGGI Best Savoury Dish

 

Nicholas - Award

 

Winner – Nicholas Rudeforth, Tasmania

 

Nicholas Entree

 

Entrée

Oyster mushrooms with asparagus purée, whipped ricotta, chive oil, pistachio pangrattato, fried parsley

 

Topping the scoreboard for his main course, Chef Nicholas Rudeforth, aged 23 from Hobart Tasmania took out the win for the MAGGI Best Savoury Dish award.

Judges praised Chef Nicholas for spotlighting his hero ingredient of oyster mushrooms, creating a superb eating experience with great flavour and excellent textural contrast.

For his win, Chef Nicholas was awarded a $2,500 AUD cash prize.

Best Signature Dish

 

Ashleigh - Award

 

Winner – Ashleigh Handsaker, NSW Regional

 

Ashleigh Entree

 

Entrée

Carrot rosette, ginger mandarin sauce, cashew cream, basil oil

 

A new addition for 2025, the Best Signature Dish Award – sponsored by Robot–Coupe, celebrates the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy.

Four-time finalist, Chef Ashleigh Handsaker, aged 22 from Newcastle NSW, was recognised for her nostalgia-inspired carrot entrée, which she crafted by reflecting on her childhood memories growing carrots with her parents in her family veggie patch.

"One of the first things I learnt how to grow were carrots, planted alongside the shed, next to my basil. I remember being so excited to finally dig them up, some of them were normal and others were warped and twisted after growing next to each other or around a rock in the dirt, laughing at every weird looking one. So, I took this memory and made my entrée. All based on carrots. Symbolising those precious moments with my parents digging up the carrots."

For her win, Chef Ashleigh was awarded a $1,500 AUD Robot-Coupe equipment voucher.