2026 FINALISTS
After an incredible season of regional heats across Australia and New Zealand, our Grand Finalists for the 2026 Nestlé Golden Chef's Hat Award have been selected. Get to know the 11 talented young chefs who will be battling it out for the title of Golden Chef of the Year at Fine Food Australia in Melbourne this September.
Chamee Ratnayake, New Zealand North Island
2026 Regional Winner, Gold Medal
Currently a Culinary Student at Auckland University of Technology, 20-year-old Chamee Ratnayake impressed judges to claim the North Island title.
For his main course, Chamee presented a coffee-crusted lamb rump with brown butter carrot purée, Vichy carrot, mushroom and lamb jus made using MAGGI Demi-Glace Sauce Mix. He followed with a refined dessert featuring NESTLÉ Royal Dark Chocolate Couverture crémeux, poached pear, orange gel and oat crumble made with UNCLE TOBYS Traditional Oats.
Heading to the Grand Finals for the first time, Chamee hopes the competition will continue to push him outside his comfort zone and help shape his future culinary career.
"My advice to other young chefs is to keep showing up, keep pushing yourself and follow through no matter how hard it gets. Don’t let setbacks stop you. When others say no, keep going. Winning gold is an incredible achievement, but the hard work starts now.”
Gaby Mae De Vera, Northern Territory
2026 Regional Winner, Gold Medal
Working at Robertson Barracks in Darwin, 22-year-old Gaby Mae De Vera impressed judges with her professionalism, refined technique and calm execution under pressure.
Gaby cooked up a lamb rump with celeriac purée, charred broccolini and brandy jus for main, while her dessert was a classic crème caramel served with flambé orange segments and rhubarb compote, made using Nestlé CARNATION Creamy Evaporated Milk.
For Gaby, the competition represents an opportunity to broaden her horizons and continue building confidence as a young chef. This will be her first time heading to the Grand Finals.
"Representing Darwin on a national stage is something I’m incredibly proud of. The experience has challenged me in the best way and given me the confidence to keep growing as a chef.”
Aonsasiphat (Rose) Chursuwannachaia, Australian Capital Territory
2026 Regional Winner, Gold Medal
Chef de Partie at Rebel Rebel Dining, Rose, aged 24, secured the ACT title for a second consecutive year after serving up two dishes which impressed judges to score a gold medal.
Her main featured a glazed lamb skewer with cranberry gastrique jus, pistachio-lamb crumb and mint gel, while dessert showcased citrus pavlova, coconut rice and orange compote using NESTLÉ Sweetened Condensed Milk and MAGGI Coconut Milk Powder Mix.
This marks Rose's second straight Grand Finals appearance as she continues pursuing her goal of working in some of the world's leading restaurants.
"Representing the ACT on a national stage for a second-year running is an incredible opportunity and something I’m very proud of. I’m excited to take that next step, working with amazing mentors, and building meaningful connections within the industry.”
Charlie One, South Australia
2026 Regional Winner, Silver Medal
A fresh graduate from TAFE SA, 24-year-old Charlie One made an impressive impact in his first competition appearance, taking out the South Australian title with a silver medal.
Charlie served up a lamb rump with spiced cauliflower for his main and a lemon meringue tart for dessert, made using NESTLÉ Sweetened Condensed Milk and NESTLÉ DOCELLO French Vanilla Flavour Mousse Mix.
With this being his first time heading to the Grand Finals, Charlie sees the competition as an opportunity to challenge himself while establishing his name in the industry.
“I entered the competition to push myself and be around like-minded people. For me, great food is simple and balanced, that’s what I’ve tried to show in my menu. There’s a lot of technique and thought behind getting it right.”
Ashleigh Handsaker, NSW Regional
2026 Regional Winner, Gold Medal
One of the most experienced competitors in this year's line-up, 23-year-old Ashleigh Handsaker secured her fifth NSW Regional win while working as Sous Chef at Iron Gate Kitchen in the Hunter Valley.
Her menu showcased a coffee-crusted lamb rump for main, alongside a creative dessert featuring NESTLÉ DOCELLO Snowcap White Compound Chocolate and AERO chocolate.
Since first competing in 2021, Ashleigh has continually used the competition as a platform to challenge herself and refine her craft.
"In my sixth-year competing, it's amazing to see how much I've grown in confidence and skill. Reaching the Grand Final again is a milestone I'm really proud of, and another step towards my goal of one day opening my own restaurant focused on sustainable, locally sourced produce."
Nicholas Rudeforth, Western Australia
2026 Regional Winner, Gold Medal
Only months after relocating from Tasmania to Perth, 23-year-old Nicholas Rudeforth quickly made his mark on the WA culinary scene, earning a second consecutive Grand Final appearance.
Nicholas impressed judges with his refined technique and superb flavours, serving up a herb-crusted lamb rump, celeriac purée and lemongrass jus, followed by a deconstructed lemon tart featuring NESTLÉ Sweetened Condensed Milk.
comes during a major new chapter in both his life and career.
“This is my second time reaching the Grand Final, so I was able to draw on what I learned. Looking back at dishes I'd created before, I focused on refining the elements that worked well and finding ways to elevate them, while still pushing myself creatively. To see that approach pay off is incredibly rewarding.”
Paige Hutchinson, New Zealand South Island
2026 Regional Winner, Silver Medal
Persistence paid off for 20-year-old Nelson chef Paige Hutchinson, who secured the South Island title after five years of competing in the regional finals. Currently a Senior Chef de Partie at The Smoking Barrel, Paige balanced competition preparation around full-time work while continually refining her skills using feedback from previous years.
Her winning menu featured reverse-seared cold-smoked lamb rump with fondant kumara, horopito culture and beetroot jus, made with MAGGI Vegetable Booster. She followed this up with a standout lemon, pear and kawakawa syrup cake with citrus espuma and pear sherbet made with UNCLE TOBYS Traditional Oats.
Paige credits the competition with helping her grow both personally and professionally as a chef.
"This is my fifth year competing in the South Island regional finals, so finally winning means so much to me. It has taken a lot of hard work, and each year I've taken on board the judges' criticism and advice to keep improving.”
Chris Milligan, Victoria
2026 Regional Winner, Gold Medal
After four years of competing in Golden Chef’s regional heats, Chris Milligan finally achieved his goal of reaching the Grand Finals. The 23-year-old Chef de Partie from Melbourne's Maison Bâtard impressed judges with his precision, discipline and perseverance.
For his main, Chris cooked up a spice-crusted lamb rump with confit leek and demi lamb sauce, followed by a ginger-infused white chocolate bavarois using NESTLÉ DOCELLO Snowcap White Compound Chocolate for dessert.
Chris credits his Golden Chef’s experience as giving him the drive to push himself further than he thought possible.
“Reaching the Grand Final after four years of competing is a career milestone and the result of a goal I've worked towards for a long time. I can't wait to represent Victoria and continue striving towards my dream of one day running a Michelin-starred restaurant."
James Baker, NSW Metro
2026 Regional Winner, Gold Medal
Currently an Apprentice Chef at The William Ingliss Hotel, 23-year-old James Baker delivered a standout performance to earn a gold medal and the overall highest score at the NSW Metro cook-offs.
His menu featured a Tom Yum-marinated lamb loin using MAGGI Tom Yum Paste, followed by a coconut and white chocolate cheesecake featuring KITKAT Spread and NESTLÉ DOCELLO French Vanilla Mousse Mix.
With big ambitions to build a legacy within the hospitality industry, James is passionate about creating meaningful experiences through food. This will be his first time competing in the Grand Finals.
“As a proud Indigenous chef, food has always been one of the ways I show love and care. My Nini was my rock and taught me that the moments we share around a table are often the ones we remember most. What drew me to cooking was the creativity of making something from scratch and seeing it come together. For me, every dish is about creating a moment that says, ‘I appreciate you.’”
Sophie Batterham, Tasmania
2026 Regional Winner, Silver Medal
At just 20 years-old, Apprentice Chef Sophie Batterham from Josef Chromy Wines took out the Tasmanian title with a menu inspired by her love of seasonal produce and paddock-to-plate cooking.
Her main featured lamb rump with romesco and roasted cauliflower using BUITONI Sugo Al Pomodoro, while dessert showcased pistachio dacquoise and white chocolate mousse using NESTLÉ DOCELLO Snowcap White Compound Chocolate.
Heading to the Grand Finals for the first time, Sophie hopes to eventually open her own paddock-to-plate restaurant and mentor future chefs.
"Entering cooking competitions has been one of the most rewarding experiences of my career so far. It’s opened my eyes to what’s possible in the industry, helping me build confidence, develop new skills and connect with people who share the same passion for food.”
Ashton Teed, Queensland
2026 Regional Winner, Gold Medal
Representing the acclaimed Spirit House Restaurant on the Sunshine Coast, 22-year-old Qualified Chef, Ashton Teed secured the Queensland title after impressing judges with his balance of technical precision and creative thinking.
Ashton plated up a main of pan-seared lamb rump with romesco and MAGGI Jus Lié Sauce Mix, alongside a dessert of coconut and yoghurt parfait featuring NESTLÉ DOCELLO French Vanilla Mousse Mix.
Mentored by Golden Chef's alumnus and Spirit House Head Chef Tom Hitchcock, Ashton entered the competition to challenge himself and take the next step in his culinary journey.
"I’m looking forward to meeting and learning from some of the country’s most talented young chefs in Melbourne. Opportunities like this push you to grow, build new relationships and open doors across the industry.”
