2025 FINALISTS

Meet the 12 Finalists heading to the Nestlé Golden Chef's Hat Award Grand Finals at Fine Food Australia in September!

Andrew Ballard, Northern Territory

2025 Regional Winner, Gold Medal

 

Currently an Apprentice Chef at the Darwin Convention Centre, Andrew Ballard, aged 24 impressed judges at the Northern Territory regional cook-offs to secure his spot in the national finals.  

For his main, Andrew plated up a brandy basted rump steak with lemon myrtle smoked celeriac mash, wattle seed jus and orange and rhubarb chutney made with BUITONI Sugo Al Pomodoro (Tomato Coulis). He continued his theme of bold flavours in his dessert with a baked then cold set lemon bar accompanied by a white chocolate and rosella french vanilla mousse, toasted oat and brown sugar crumble made with UNCLE TOBYS Traditional Oats.  

Since he was young, Andrew has taken an interest in cooking, seeing it as a way to connect with his family. This is Andrew’s first time competing in the national finals for Golden Chef’s.  

“I entered the competition to push myself out of my comfort zone and see how I stack up against other young chefs in the Northern Territory. My goal is to keep learning, growing, and travel the country to work in the best stadiums and venues for major events.”

Andrew
Matilda

Matilda Birkholz, South Australia

2025 Regional Winner, Gold Medal

 

Competing at her first ever culinary competition, Matilda Birkholz took out an impressive win at the South Australia cook-offs at just 18 years old. Matilda is currently a full-time student at Le Cordon Bleu Adelaide. 

For her main Matilda served a perfectly cooked grilled rump with café de Paris butter and a caramelised onion tart, finished with a red wine jus made using MAGGI Jus Lié Beef Flavoured Sauce Mix. She continued to impress with her dessert, a baked rhubarb, olive oil orange cake and coconut custard made with MAGGI Coconut Milk Powder Mix.  

For Matilda, cooking is more than just a career choice, it’s her passion. Her goal is to keep learning and eventually specialise in pastry, working with like-minded chefs in some of the best kitchens around the world.  

“I am committed to learning something new every day, and this experience is a valuable chance to bring me closer to the chef I aspire to be. I have nothing to lose and everything to gain.”

Kyle Victoriano, Western Australia

2025 Regional Winner, Gold Medal 

 

Currently a Demi Chef at Pinelli Estate Winery Restaurant, 21 year-old Kyle Victoriano took out the regional winner’s title for a second year in a row at the Western Australia cook-offs. 

Kyle was praised for his bold flavours, refined techniques, and meticulous attention to detail. His menu included a mouthwatering herb crusted rump steak with a spiced vegetable terrine, finished with a native pepperberry jus. For dessert, Kyle served up a honey and pistachio parfait with rhubarb jelly, lemon myrtle anglaise, wattleseed crumble and steeped oranges and rhubarb – all crafted using NESTLÉ DOCELLO French Vanilla Mousse and UNCLE TOBYS Traditional Oats.  

Since competing at the national finals last year, Kyle credits the competition for connecting him with mentors across the country and opening doors to career-making opportunities that have helped him secure his first job since completing his culinary course.  

“It’s such an incredible milestone to compete at this level again in 2025. To be part of the finals in the competition’s 60th year will be a truly unforgettable experience, and I’m honoured to have been selected to represent Western Australia and showcase what I can do on a national stage.”

Kyle