2024 Finalists | Nestle Golden Chefs Hat Award

2024 FINALISTS

Anshul Gurung, NZ South Island 2024 Regional Winner Anshul Gurung, aged 24, who is currently a chef de partie at Brewda, impressed judges at the NZ South Island cook-off to secure his spot at the national finals. Anshul served a main of confit chicken leg, mashed potato, chicken jus, pickled mushroom and Kawakawa pesto. For dessert, he dished up a chocolate mousse, poached rhubarb, macadamia crumb and custard creme fraiche. This is Anshul’s first time competing in the Golden Chef’s Hat Award. “I feel both excited and nervous about the competition because I have never been a part of such a big event. I’m looking forward to gaining some new experiences and meeting and learning from the other young talented chefs who will be competing.”
	Emily Morgan, NZ North Island 2024 Regional Winner Emily Morgan, aged 18, who is currently a chef at Bianca Pasta shop, scored top marks to win the NZ North Island cook-off. Emily dished up a main of Swiss chard and mushroom chicken roulade, MAGGI instant mashed potato mix with thyme gnocchi and carrot puree. For dessert, she served a pear tarte tatin shortbread and a Buondi coffee and MAGGI Royal Couverture chocolate cremeux. This is Emily’s first time competing in the Golden Chef’s Hat Award. “I decided to participate in Golden Chef to learn what competitions are like and to push myself further. I also think it’s a fun experience to work alongside my peers and support each other”
Deb Ridley, ACT 2024 Regional Winner Deb Ridley, aged 18, who is currently a Commis Chef at Louis in Hotel Realm, wowed judges to win silver at the ACT cook-off. For main course, Deb served up a roast chicken breast with swiss brown mushroom, semolina dumplings, herbs puree, pickled beetroot and sweet potato, sauce aurora, made with MAGGI GF chicken gravy topped with Buondi coffee and wattleseed oil. She plated up poached rhubarb and yoghurt mousse with rosella jelly, yoghurt cake and coconut crumble for dessert. This is Deb’s second time heading to the national finals. “I am extremely excited to be a competition finalist and can’t wait to represent Canberra on the national culinary stage later this year. This opportunity is a fantastic moment in my career, and I am so grateful for the support I have received to reach this next step.”
	Sarah Jones, SA 2024 Regional Winner Sarah Jones, aged 24, who is currently a Sous Chef at Morphettville Racecourse, impressed judges to win gold at the SA cook-off. For main course, Sarah dished up a stuffed chicken breast with Grana Padano, leek potato, pickled beetroot, carrot and chard. The dish was accompanied with chicken skin crumb and chicken jus using MAGGI Jus Lie Sauce Mix and MAGGI Gluten Free Chicken Gravy Mix. She also plated up a spiced Buondi coffee and white chocolate semifreddo with macadamia crumb for dessert.  This year marks Sarah’s sixth time heading to the national finals. “I’m really excited to head to Melbourne as a competition finalist and represent South Australia on the national culinary stage later this year. After seven years competing in the Nestlé Golden Chef competition, this will be my last time and I hope it is the best year yet.”
Kyle Victoriano, WA 2024 Regional Winner Kyle Victoriano, aged 20, who is currently a cook at Salvado’s Cafe, received top marks to win silver at the WA cook-off. For main course, Kyle cooked up a pan roasted chicken breast with braised chicken, carrot puree, roasted baby beetroot, sauteed spinach and a chicken jus lié using MAGGI Jus Lié Sauce Mix. For dessert, he plated up a coconut panna cotta with a red wine poached pear, brandied oranges and a Buondi coffee chocolate sauce. This is Kyle’s first time competing in the Golden Chef’s Hat Award. “It’s an honour to be a competition finalist. I am nervous but excited to represent Western Australia on the national culinary stage later this year. I wish all my fellow competitors the best and hope to continue learning and growing with some of the finest young chefs in the industry.”
	Ashleigh Handsaker, NSW Regional 2024 Regional Winner Ashleigh Handsaker, aged 21, who is currently a chef at Muse Restaurant, topped the scorecards to win gold at the Newcastle cook-off and secured a spot to represent NSW Regional in the national finals. For main course, Ashleigh cooked up a roasted chicken with swiss brown mushrooms, Buondi coffee cream, pepper berry pangratatto, poached leeks, swiss chard salad and MAGGI jus gras. For dessert, she plated up a set chocolate cream with rosella poached rhubarb, rhubarb sherry gel, and white chocolate and macadamia nut crumb with fresh thyme. This year marks Ashleigh’s third time heading to the national finals. “It’s an honour to be a competition finalist as this is truly a career-making moment. I’m very grateful and excited to represent New South Wales on the national culinary stage later this year and to continue to learn and grow with some of the best young chefs in the industry.”
Archer Houghton, VIC 2024 Regional Winner Archer Houghton, aged 21, who is currently a chef at Mercer’s Restaurant, wowed judges to win silver at the VIC cook-off. For main course, Archer dished up a roasted chicken breast with herb farce, sitting on a bed of wilted greens and Buondi coffee jus gras, with charred leek and braised pearl barley. For dessert, he plated up a chocolate and orange tart made with NESTLÉ Continental Bitter Chocolate, accompanied by pear fritters and whipped crème fraîche. Archer is a first-time competitor in the Golden Chef’s Hat Award. “It’s an honour to be a competition finalist as this is truly a career-making moment. I’m really proud and it’s been hard work getting here. I can’t wait to represent Victoria on the national culinary stage later this year as I continue to learn and grow with some of the best chefs in the industry.”
	Amelia Love, NT 2024 Regional Winner Amelia Love, aged 17, who is currently an apprentice chef at Berry Springs Tavern, impressed judges to win silver at the NT cook-off. Amelia secured her spot at the national finals by cooking a confit chicken Maryland with sweet potato fondant, spinach, beetroot puree, and a spiced carrot puree using MAGGI Gluten Free Chicken Gravy Mix. For dessert, she wowed with a duo chocolate brownie with a Buondi coffee ice cream and rhubarb compote. This is Amelia’s first time competing in the Golden Chef’s Hat Award. “I entered the Nestlé Golden Chef’s Hat Award as I was encouraged by my lecturers and peers to give it a go and broaden my professional horizons. This experience has also helped build my confidence, skills and has introduced me to a supportive network of young chefs and judges.”
Amber Vastag, NSW Metro 2024 Regional Winner Amber Vastag, aged 19, who is currently an apprentice chef at Bellbird Dining and Bar, scored top marks to win gold at the NSW Metro cook-off. Amber secured her spot at the national finals by cooking a main of poached chicken with a lemongrass ginger broth, chicken dumplings, and a deboned confit chicken wing using MAGGI Tom Yum Paste. For dessert, she dished up a Buondi coffee, pear, roasted chocolate and macadamia dessert. This is Amber’s first time competing in the Golden Chef’s Hat Award. “I'm nervous but excited to be a competition finalist as this is truly a career-making moment. It is a real honour to represent NSW on the national culinary stage later this year and I can’t wait to see what everyone creates for the Grand Final.”
	Meg Jessup, TAS 2024 Regional Winner Meg Jessup, aged 20, who is currently an apprentice chef at Country Club Tasmania, secured her spot in the national finals by winning silver at the TAS cook-off. For main course, Meg served up a crumbed chicken breast with onion and mushroom puree, Buondi coffee hollandaise, carrots and MAGGI Jus Lié. For dessert, she plated up a chocolate mousse with wood spiced anglaise, oranges, and an Uncle Tobys oat crumb. Meg is a first-time competitor in the Golden Chef’s Hat Award. “I entered the Nestlé Golden Chef’s Hat Award as I was encouraged by my peers to compete and challenge myself. This experience has been a fantastic opportunity to be creative and produce dishes that are completely my own.”
Marione Carmelo, QLD Metro 2024 Regional Winner Marione Carmelo, aged 23, who is currently the Commis Chef at Sofitel Brisbane Central, beat out the competition to win silver at the QLD Metro cook-off. Marione secured her spot at the national finals cooking a chicken roulade stuffed with mushroom, sweet potato, thyme, Grana Padano, and spinach, served with MAGGI chicken gravy. For dessert, she served up a Buondi coffee mousse with a salted caramel centre, dipped in bitter chocolate, accompanied with Buondi coffee sponge cake, vanilla tuile, coffee caviar and Chantilly cream. Having previously competed in the Golden Chef’s Hat Award three times, this is Marione’s first time heading to the national finals. “It’s exhilarating to be a competition finalist as this is truly a career-making moment. I am nervous yet excited to represent Queensland on the national culinary stage later this year as I continue to learn and grow with some of the best young chefs in the industry.”