Massimo Mele, 1999 National Finalist

Food Director at Grain of the Silos and Culinary Director at Peppina

Chef Massimo Mele, a 1999 National Finalist in the Nestlé Golden Chefs Hat Award, is a well-respected figure in the Australian culinary world.

Born in Hobart, Massimo spent his early childhood in Naples. It was here that he spent countless hours watching on as his Nonna and other relatives prepared classic Italian dishes in kitchens.

The Mele family returned to Tasmania when Massimo was six years old, with his parents, Maria and Vince, opening the family’s restaurant in Hobart’s northern suburbs, introducing honest Italian fare to locals.

Massimo embarked on a career in the kitchen in his late teens, first working in notable Hobart restaurants before leaving our shores for high-profile kitchens in Melbourne, Sydney, New York, Los Angeles, London and Italy. In 2018, Massimo, his wife Kristy and children settled back in Hobart permanently.

In addition to hosting the internationally-aired television show The Chef’s Garden, Massimo is the Food Director at Grain of the Silos in Launceston and Culinary Director for Peppina, the flagship restaurant of The Tasman, the first Marriott Luxury Collection Hotel in Australia.

Massimo is also an ambassador for Loaves and Fishes, a local food security charity providing emergency food relief across Tasmania.

Telina Menzies, Grand Finalist 2001 to 2003

Executive Chef, Australian Venue Co

Telina has a vast amount of experience, previously working in roles at The Publican Group, Create Food in London, Perth Convention & Exhibition Centre, and Hyatt Regency Perth.

“I took part in Golden Chef’s three times all up and ended up being a national finalist. The competition opened a lot of doors for me, meeting like-minded people and networking is a win in itself. It really puts you on a stage to get noticed. Performing under pressure is a key thing you take away.

I’m currently managing a portfolio of over 50 unique venues across VIC, WA and regional NSW for the Australian Venue Co – including Perth’s iconic Western suburb venue The Claremont Hotel.

I live and breathe what I do. It’s not just a job it’s my absolute passion. I get inspired to make every day better than the last, and am driven by training and developing the next generation of chefs.”

Bethany Neumann, 2003 National Winner

Owner & Operator of Bethany Claire Cakes

Bethany Neumann, the 2003 winner of the Nestlé Golden Chef's Hat Award, is the owner and operator of Bethany Claire Cakes. She has run this renowned business located in Narre Warren, Victoria, since 2011, specialising in modern twists on nostalgic treats.

A seasoned hospitality professional with extensive experience in the culinary industry, Bethany has over 12 years of experience in senior management roles, and has honed her skills in baking, hospitality management, and fine dining. As a pastry chef and head chef, Bethany has worked in various notable Victorian establishments including Melbourne Aquarium, Sofitel Hotel Melbourne, Interlude and Fenix.

Bethany’s diverse background in pastry has shaped her unique style, and her dedication to quality and creativity has made Bethany Claire Cakes a celebrated name in the industry.

Richard Ousby, 2005 National Winner

Chef–Owner of Ousby Food

Richard Ousby, the 2005 National Winner of the Nestlé Golden Chef's Hat Award, has built a remarkable culinary career.

He started in Brisbane, apprenticing at a family-owned Italian restaurant before continuing his training at a small hotel. Seeking to expand his skills, Richard moved to England, where he worked with Michael Roux at the Waterside Inn, immersing himself in classical French techniques. After returning to Australia, he joined Quay in Sydney as sous chef under Peter Gilmore.

In 2012, Richard moved to Stokehouse Q in Brisbane, becoming Head Chef in 2013 and later Executive Chef for the Stokehouse group’s Melbourne and Brisbane venues. In 2019, Richard made the leap into self-employment, founding Ousby Food which operates and consults to venues around Queensland.

His career reflects a deep passion for culinary innovation, blending classical techniques with modern Australian flavours.

Ben Devlin, 2005 National Winner

Owner & Executive Chef, Pipit Restaurant

Regional Restaurant of the Year, Good Food Guide 2022

Ben Devlin’s culinary journey began with his win as Chef of the Year at the 2005 Nestlé Golden Chef’s Hat Award. This victory gave him confidence and connected him to the wider culinary industry.
  
With more than 18 years’ experience, Ben has worked in renowned kitchens all around the world. From 2009 to 2012, he was a Chef-de-Partie at Noma in Copenhagen, contributing to its first #1 ranking in the coveted The World’s 50 Best Restaurants list. He then moved to Brisbane, where he was Head Chef at Esquire from 2012 to 2014, and Executive Chef at Paper Daisy and Halcyon House from 2015 to 2019, leading award-winning teams.  
 
In 2019, Ben opened Pipit, an award-winning fine dining restaurant in Pottsville, where he combined his passion for creating everything from scratch with a deep commitment to modern Australian cuisine.

Keaton McDonnell, 2008 & 2010 National Finalist

Executive Sous Chef at Doma Hotels

Keaton McDonnell is the Executive Sous Chef at Doma Hotels Canberra, and oversees Hotel Realm, Burbury Hotel, and Little National Hotels in Canberra, Sydney, and Newcastle.

Competing in the prestigious Nestlé Golden Chef Hat Awards from 2006 to 2011 and becoming a national finalist in both 2008 and 2010. Keaton began his culinary career in Canberra with the Vikings Group, before moving into a Head Chef role at Flint Dining Room.

In 2011, he worked as Chef at Gåshaga Sealodge in Stockholm, followed by a Chef de Partie position at Tom Aikens Restaurant in London in 2012. Returning to Canberra, Keaton became Head Chef at Pulp Kitchen from 2012 to 2014. He then worked as Head Chef for three years at Canberra’s two-hatted restaurant, Aubergine, an experience that shaped his career and culinary approach. Keaton later co-founded Ondine European Brasserie.

As part of Doma Hotels’ executive team, Keaton brings a love for diverse, regional flavours to every dish he creates.

Dylan Sanding, 2008 & 2009 National Finalist, 2010 Team Manager

Executive Chef, Melbourne Cricket Ground (MCG)

Dylan’s previous roles include the International Convention Centre Sydney (ICC),St Kilda Venues (Encore), and AAMI Park.

“I came into my latest role last year. Successfully leading a sizeable team is all about culture and collaboration - building venues where staff feel they can be themselves. 

Giving back to the industry is really important to me. I’ve come a long way in my career and being able to provide mentorship to the younger chefs starting out is a real focus.

My Golden Chef’s experiences gave me the confidence to be creative and allow myself to be judged. The feedback you get from the judges helps you refine and keep upping your game.”

Shane Middleton, 2009 & 2010 National Winner

Head Chef at Omakase, Papi Katsu

Shane Middleton is a two-time winner of the prestigious Nestlé Golden Chef's Hat Award, securing Chef of the Year in both 2009 and 2010.

With an impressive career spanning multiple high-profile roles, Shane has worked as a Chef-de-Partie at the esteemed Dinner by Heston Blumenthal in both London and Melbourne. He has also held positions as Head Chef at the Royal Perth, 6HEAD and Clarke’s of North Beach, and Executive Sous Chef at QT Perth.

Currently, Shane is the Head Chef at Papi Katsu and oversees the Omakase table. Shane’s experiences have shaped his approach to cooking, blending creativity with a passion for growth and innovation in the kitchen.

Matthew Wynn, 2011 National Winner

Sous Chef at The Brisbane Club

Matthew Wynn is a talented chef with a passion for creating exceptional dishes. In 2011, he won the prestigious Nestlé Golden Chef Hat Award, a recognition of his skill and creativity in the kitchen.

Matthew started his career as an Apprentice Chef at Rydges Hotels & Resorts in 2007, before moving on to roles at Wilsons Boathouse and The Brisbane Club. He then became Executive Sous Chef at The Regatta Hotel, gaining invaluable experience in leadership and kitchen management. In 2015, Matthew returned to The Brisbane Club as Sous Chef and is now the Head Chef, where he’s been ever since, honing his skills and mentoring others.

With years of experience, Matthew has built a reputation as one of Brisbane's top chefs, known for his dedication and talent.

Daniel Garwood, 2013 National Winner

Executive Chef/Partner, ACRU (New York City)

Daniel has held roles previously at EVETT (Seoul), Atomix (New York), Kadeau (Copenhagen), Sixpenny, Silvereye, Garagistes, and The Henry Jones Art Hotel. In 2022, he was named US regional winner of the renowned S.Pellegrino Young Chef Academy competition.

Daniel is now bringing lamingtons and damper to New York City at his newly opened first restaurant, Acru. Located in Greenwich Village, the restaurant combines iconic Aussie ingredients such as Vegemite and Golden Gaytime with local produce from the greater New York area to bring an innovative array of dishes to the table.

"I was fortunate to begin my chef career working in some of the best restaurants in Tasmania. That gave me a solid foundation that enabled me to go on to work in incredible restaurants around the world, including Sweden, Italy, Belgium, UK, Denmark and South Korea."

"Growing up in Tasmania, I developed a love of foraging and all-natural ingredients which has proved to be a guiding path in my culinary journey."

Zackary Furst, 2014 National Finalist

Former Head Chef, Bar Liberty

Zackary Furst is an accomplished chef and was a finalist of the Nestlé Golden Chef's Hat Award back in 2014.

He began his career working with his family in their catering business in Wodonga before honing his skills at Beechworth’s Provenance restaurant after school before moving to Melbourne at 16, where he trained in French Cuisine under renowned chef Gabriel Martin. Zackary then spent two years at Ben Shewry’s acclaimed Attica in Ripponlea, further refining his craft. In 2016, he took on the role of Sous Chef at IDES, and in 2019 he was appointed Head Chef at Bar Liberty in Melbourne, where he remained until recently finishing a six-year tenure.

Zackary’s diverse experience in both local and international kitchens has shaped his refined approach to Contemporary Australian Polish cuisine, combining technical skill with a passion for innovation, quality and paying homage to his family heritage and flavours he loves. His career continues to evolve, making him a key figure in Melbourne’s vibrant culinary scene.

Jake Kellie, 2014 National Finalist

Owner and Executive Chef at arkhé

Jake Kellie, a 2014 Nestlé Golden Chef Hat Award National Finalist, is the renowned co-owner and Executive Chef of Arkhé, Adelaide's first open-flame restaurant. Kellie's culinary journey began at 16 when he worked in a small restaurant on the NSW Central Coast.

His career flourished between 2017 and 2019 as Head Chef of Burnt Ends in Singapore. In that time, he helped elevate the modern Australian barbecue restaurant to #53 on The World’s 50 Best Restaurants list and secure its first Michelin star.

Kellie’s accolades also include receiving the San Pellegrino Young Chef of the Year Award for Southeast Asia and placing second globally in 2018. His impressive resume features stints with culinary icons like Heston Blumenthal, Brett Graham, and Scott Pickett. He’s also a prominent figure at top food festivals, including Tasmania’s Dark MOFO and Tasting Australia.

Adelene Stahnke, 2015 & 2016 National Finalist

Head Chef at Untied

Adelene has held roles previously at Bang Street Food (Surry Hills), HOUSE of CRABS, and Tonka (Melbourne).

"My own personal definition of success is to truly enjoy what you do for work to the point where it doesn’t even feel like a job. Cooking has become a part of who I am, rather than what I have to do. Achievement to me is pushing through the grind, proving your grit and resilience, all whilst leading your team with encouragement and grace."

Abbey Wendland, 2016 & 2017 National Winner

Sous Chef, Carrapateena Gold & Copper Mine

Abbey has previously had roles at Adelaide Oval and Glen Ewin Estate. 

“My teammate and I won Golden Chefs - the first time for South Australia in the competition’s history in 2016 - and then winning back-to-back in 2017 was an unreal experience. It was the ultimate privilege to mix with some of the best young chefs out there. The countless hours practising were well worth it, with two overseas prize trips we experienced to the USA and Vietnam.

I’ve always dreamed of moving back to the sheep and wheat farm that I grew up on to start a food business with my partner and that dream is slowly becoming a reality. Now living a remote 7 hours from Adelaide on the Eyre Peninsula life isn’t any slower. My passion for food can best be described as fresh, nutrient dense and local. 

I’m a keen gardener, growing lots of heirloom vegetables and breed heritage and rare chooks which results in beautiful farm fresh produce. This brings the paddock to plate ethos I love right to my doorstep. This will all be translated into the new business venture, and I’m stoked to see my ultimate goal unfold.” 

Ben Richards, 2017 National Finalist

Sous Chef, Ondeen Farm

Ben has held roles previously at The Lane Vinyard in Hahndorf, La Luna Bistro in Melbourne and Carrington Place in Newcastle.

"I believe that opportunities multiply as they are seized so I’m really focused on setting myself up with roles to learn and grow over the course of my career. Because of the high-pressure environment of the kitchen, you have to pay close attention to people’s productivity and performance to make sure everyone is working to their potential."

Praveen Rodrigo, 2017 National Finalist

Culinary Manager, Novotel Melbourne Preston

Praveen has held roles previously at Pullman Albert Park, DoubleTree by Hilton Darwin and Hilton Melbourne South Wharf.

"My experience in Golden Chef’s was a game-changer. It gave me credibility in moving my career forward and the connections I made with other chefs was epic. My family are the best critics in the world and are the reason I cook great food. The day they got to see me run the pass in an open kitchen was a proud moment – they didn’t know at the time I’d just been promoted and was the youngest chef to be second in charge of the kitchen!"

Ashleigh Otto, 2017 National Finalist

Head Pastry Chef at Pullman Cairns International

Ashleigh Otto, a skilled pastry chef from Cairns, North Queensland, competed over many years in the Nestlé Golden Chef's Hat Awards and was recognised as a National Finalist in 2017.

"Starting her career at just sixteen, Ashleigh quickly made her mark in the culinary world. She began as a Pastry Apprentice at Pacific Hotel Cairns from 2009-2012, and over the years her dedication led her to a series of roles at Pullman Cairns International. Ashleigh has worked as Demi Pastry Chef, Chef de Partie, and is now the Head Pastry Chef, where she has been for over three years. In addition to her role at Pullman Cairns, she is a recipe and content creator with Gronda, sharing her expertise and passion for pastry. ."

Ashleigh’s journey reflects her deep commitment to excellence and innovation in pastry, making her a respected figure in the Australian culinary scene.

Tom Hitchcock, 2017 & 2018 Competitor

Head Chef at Spirit House

Previously, Tom has been Sous Chef at both Long Apron and Winston Pop Up Restaurant, Chef De Partie at Ricky’s and a Stage Chef at Brae. Tom was awarded Australian Professional Chef of the Year (2023) by Foodservice Australia.

“I was 14 when I first started in a kitchen, and I quickly worked out that I had a natural talent for cooking. My goals were set in stone once I started my apprenticeship; to become one of Queensland's best chefs and to be a Head Chef at the age of 27. I have just achieved both goals. I will continue supporting sustainability in the industry, which is something that’s very important to me.”

Eve Sheraton, 2018 & 2020 National Finalist

Demi Pastry Chef at Brisbane Club

Eve has held roles previously at Kuhl-Cher, Restaurant Dan Arnold, and The Brisbane Club.

"The biggest thing for me being a female chef is investing in my career and learning from new experiences. It’s easy sometimes to get too competitive, compare yourself to others and lose yourself when you’re surrounded by so many talented people in the industry. At the end of the day, I have to have confidence in myself, be proud of my achievements and stay focused on where I’m going as a chef."

Giles Gabutina, 2019 National Winner

Head Chef, Cricca

Giles Gabutina, Head Chef of Cricca in Windsor, NSW, is an accomplished chef recognised for his culinary excellence. In 2019, he won the Nestlé Golden Chef's Hat Award alongside his business partner and longtime childhood friend, Alessio Nogarotto.

Giles has worked in some of Australia’s most renowned restaurants, including Saga, Bentley Restaurant & Bar, Quay, and Tetsuya, refining his skills and elevating his culinary approach. His commitment to fine dining and innovation led Cricca to earn One Hat in the 2025 Sydney Morning Herald Good Food Guide Awards.

Giles continues to shape Cricca’s success, bringing a unique blend of passion, expertise, and dedication to every dish and dining experience.

Maverick Cuthbert, 2019 & 2020 National Finalist

Executive Chef at South of Perth Yacht Club

Maverick has held roles previously at Ritz-Carlton Perth, Royal Freshwater Bay Yacht Club, COMO The Treasury, and C Restaurant.

"Being a chef there is no better way to improve your technical skills than to compete. It has opened so many doors for me, including being selected into the Australian National Culinary Youth Team, achieving gold & bronze medals in Stuttgart Germany at the 2020 IKA Culinary Olympics, competing against the best junior chefs in the world - while competing and traveling overseas representing Australia and promoting Aussie produce

This experience has propelled my career so much that I have already achieved my goal of being an executive chef at only 24 years of age. It reads great on the CV and opens doors to work in any of the top restaurants and destinations across Australia and overseas, so the world really is your oyster."

Sam Heaven, 2020 National Winner (Inaugural New Zealand Winner)

Chef de Partie, Fat Duck, London

Sam has previously held roles at Oncore by Clare Smyth in Sydney and St Georges Restaurant in Hawkes Bay, Auckland. Representing New Zealand the first year we were part of the competition meant a lot to me in itself. Winning for my country, and especially as it was the first time, was a huge deal to me.

I’ve always been a competitive person, for example playing basketball representing NZ in high school. It’s definitely carried through for me into cooking. I challenge myself constantly in doing a task. Can I do it better next time? Can I do it better than the next person?

My experience in Golden Chefs definitely gave me a nudge in the right direction. It taught me to take a more methodical approach to my cooking, practice working clean and be really organised. Something that has definitely translated through to my fine dining career moves and aspirations.

Kimberly Tang, 2021 National Winner

Sous Chef at Delaware North's Marvel Stadium (Omnia at Altis)

Kimberly Tang is the 2021 national winner of the Nestlé Golden Chef's Hat Award, a recognition that reflects her deep-rooted passion for cooking. Born in Singapore and raised in Melbourne, Kimberly’s culinary journey began at home, where she would often sneak into the kitchen to experiment with flavours and techniques—an early curiosity that laid the foundation for her career.

Kimberly has since honed her craft in some of Australia’s top kitchens, including Dinner by Heston Blumenthal in Melbourne, Nobu, Society Restaurant, and Chef’s Table in Sydney. Her most recent role was as Sous Chef at Omnia by Altis at Marvel Stadium, where she brought innovation and precision to every dish.

In 2025, Kimberly is taking her career to the international stage as part of the Australian Pavilion at the World Expo in Osaka, Japan. The World Expo is a global event held every five years, showcasing the best of innovation, culture, and cuisine from over 150 countries. Australia’s pavilion will be a centrepiece of culinary diplomacy, and Kimberly will represent the country’s culinary excellence to a global audience.

Her journey is a testament to relentless passion, a commitment to pushing boundaries, and a drive to create meaningful experiences through food.