2026 Grand Final Results | Nestlé Golden Chef's Hat Award

GOLDEN CHEF'S GRAND FINALS – 2026 RESULTS

See the winning dishes and medal results of the 2026 Nestlé Golden Chef's Hat Award

GOLDEN CHEF OF THE YEAR

Ashleigh Handsaker, NSW Regional

The future of hospitality was plated up in Melbourne as Ashleigh Handsaker, a 23-year-old sous chef from Iron Gate Kitchen in Pokolbin, was crowned the 2026 Nestlé Golden Chef of the Year. Having competed since 2021, this is Chef Ashleigh’s fifth year reaching the grand final and first time taking home the top culinary title.

"Winning the Nestlé Golden Chef's Hat Award is a dream come true and an incredibly proud moment for me. This was my sixth time competing and my final year of eligibility, so to take home the title after so many years of learning, growing and pushing myself is something I still can't quite believe," said Chef Ashleigh.

Chef Ashleigh scored a triple gold across her three-course menu, with judges from the Australian Culinary Federation, NZChefs and Nestlé Professional praising her dishes for bringing together a range of culinary styles and bold Middle Eastern flavours.

"The competition has played such an important role in my journey as a chef. It has challenged me to be better, connected me with incredible mentors and peers, and opened doors I never thought possible. While my time as a competitor has come to an end, I hope this is just the beginning of a new chapter. I want to pass on my knowledge and experience to the next generation of chefs and hope to return as a mentor next year to help champion young talent across regional New South Wales,"

Entrée

Mushroom and potato empanada, Grana Padano crema, pumpkin purée, pickled pumpkin ribbons

Nestlé Executive Chef and Golden Chef judge, Elke Travers said, "Ashleigh's menu reflected experience, confidence and technical skill. Every element worked in harmony, with flawless execution and showcased a beautiful balance of flavours. She delivered an experience on the plate that ultimately set her apart from an exceptionally talented group of finalists."

Main

Tender beef flank, eggplant purée, candied eggplant, warrigal greens, raspberry-glazed beef skewer, date jus made with MAGGI Jus Lié Sauce Mix

Dessert

Honey-vanilla crémeux, basil sweet crumb, coconut jelly made with MAGGI Coconut Milk Powder Mix, lemon gel, chocolate tuile

"Ashleigh is a remarkably talented and resilient chef, a supportive teammate, and someone who continues to show up, work hard and strive for excellence. We can't wait to see where her career takes her next," said Chef Elke.

For her win, Chef Ashleigh takes home the grand prize, including an exclusive 7-day international culinary experience to Singapore, valued at $10,000 AUD, including $5,000 AUD spending money and work experience at one of Singapore's renowned restaurants.

Most Creative Use of a Nestlé Product

Winner – Rose Chursuwannachai, Australian Capital Territory

Dessert

Citrus meringue cigarettes, coconut rice pudding, white chocolate chantilly cream, rhubarb and orange compote, crisp rhubarb shards, salted potato crumb

The Most Creative Use of a Nestlé Product award – sponsored by SOLIDTEKNICS recognises innovative ways chefs bring Nestlé Professional products to life in their dishes.

Chef Rose, aged 24 from ACT, impressed judges with her use of Nestlé DOCELLO Snowcap White Compound Chocolate, balancing sweet, salty and sour flavours across her innovative dessert.

For this award, Chef Rose received a $1,200 AUD SOLIDTEKNICS AUS-ION™ cookware package of her choice.

Best Signature Dish

Winner – James Baker, NSW Metro

Dessert

Brandy and coconut no-cheese banana cheesecake

Now in its second year, the Best Signature Dish Award – sponsored by KOI Knives celebrates the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy.

Chef James Baker, aged 23 from Sydney, was recognised for his heartfelt dessert, crafted in honour of his late grandparents. His dish honoured his Aboriginal heritage through native Australian ingredients and reflected the family memories and culinary ambitions that have shaped his journey.

For his win, Chef James was awarded a set of 6 KOI Kitchen Knives valued at approx. $1,495 AUD and a knife block valued at $295 AUD.

MAGGI Best Savoury Dish

Winner – Ashton Teed, Queensland

Entrée

Roasted carrot and capsicum tartare, evaporated milk cheese, pickled carrots

Topping the scoreboard for his entrée, Chef Ashton Teed, aged 22 from Queensland, took out the win for the MAGGI Best Savoury Dish award – sponsored by MAGGI Professional.

Judges commended Chef Ashton for transforming a humble carrot into something extraordinary, creating a dish with great flavour and texture.

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

Nestlé DOCELLO Best Dessert Dish

Winner – Chamee Ratnayake, NZ North Island

Dessert

'From Her Bowl' – toasted oat semifreddo, white chocolate namelaka, poached rhubarb, raspberry and oat crisp

Scoring the highest points for his dessert, Chef Chamee Ratnayake, aged 20 from Auckland, New Zealand, was awarded the Nestlé DOCELLO Best Dessert Dish – sponsored by Nestlé DOCELLO.

Featuring Nestlé CARNATION Creamy Evaporated Milk and Nestlé DOCELLO Snowcap White Compound Chocolate, the elegant dish was praised by judges for its creamy texture and beautiful balance of sweetness, acidity and fresh fruit.

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

Most Sustainable Approach Award

Winner – Ashton Teed, Queensland

For the Most Sustainable Approach Award – supported by the National Indigenous Culinary Institute (NICI), chefs needed to submit a short video showcasing an innovative sustainable practice or idea implemented in their workplace.

Selected from a pool of exceptional entries, Chef Ashton Teed, aged 22 from the Sunshine Coast, impressed judges with his commitment to sourcing produce from local farmers, reducing food waste by repurposing scraps into ferments, vinegars and misos, and supporting the wellbeing of his community, peers and colleagues.

For his win, Chef Ashton receives a $1,000 AUD cash prize, along with a 2–3 day immersive culinary experience in Sydney, valued at approx. $1,750 AUD, including a hands-on session with leading chefs from the National Indigenous Culinary Institute and a 1-on-1 masterclass with Nestlé Professional Executive Chef, Elke Travers.

Medal Results

Aonsasiphat (Rose) Chursuwannachai, Australian Capital Territory Gold medal for entrée, silver for main and gold for dessert.
	Ashleigh Handsaker, NSW Regional (Newcastle) Triple gold medals across entrée, main and dessert.
Chamee Ratnayake, NZ North Island Three gold medals across entrée, main and dessert.
	Charlie One, South Australia Gold medal for entrée, silver for main and dessert.
Christopher Milligan, Victoria Three gold medals across entrée, main and dessert.
	Nicholas Rudeforth, Western Australia Triple gold medals for entrée, main and dessert.
Ashton Teed, Queensland Triple gold medals for entrée, main and dessert.
	Gaby Mae De Vera, Northern Territory Triple silver for entrée, main and dessert.
James Baker, NSW Metro Three silver medals for entrée, main and dessert.
	Paige Hutchinson, NZ South Island Triple silvers across entrée, main and dessert.
Sophie Batterham, Tasmania Triple silver medals for entrée, main and dessert.