Golden Chef's 2023 Results

See the winning dishes and the incredible results!

GOLDEN CHEF OF THE YEAR

Jimmy Han, Victoria

Achieving triple gold medals in the fiercely contested 2023 Nestlé Golden Chef’s Hat Award Chef Han, a Commercial Cookery student at William Angliss Institute, is thrilled to have tasted success in the ultimate food industry culinary competition. Having come to Australia less than a year ago with nothing but huge ambition and determination to be the best chef he can possibly be, Chef Han has proven that anything is possible.

“I’ve been lucky enough to work as an apprentice at a two Michelin starred restaurant in Taiwan. This made me realise I wanted to elevate my skills set as a chef. The dining culture in Melbourne is so diverse, which I love. Going into the grand finals of Golden Chefs I felt excited to take my cooking to the next level and I was confident in my approach. I can’t wait to see where this journey will take me next in terms of my culinary career.”

Best Savoury Award

Jimmy Han, Victoria

Entrée

‘Green in Spring’. Torched corn salad with nashi pear, baby spinach and Greek Yoghurt.

The judges praised Chef Han for creating an unforgettable dining experience across his menu, with impeccable flavour balance, faultless technique, and strong storytelling. Delivering a rare standout triple gold winning menu, his menu reflected the changing seasons and incorporated a sustainability thread in every dish.

Main

‘Orange in Autumn’. Murray Cod with chorizo, fennel wakame salad, sweet potato puree and tom yum butter sauce.

Head Judge and Nestlé Professional Commercial Development Chef, Elke Travers says, "It takes a lot of courage for young chefs to step up and be critiqued at such a high level. All the finalists this year have been truly impressive, but Jimmy's dish execution went above and beyond. This win is definitely going to launch his career to new heights, and I can't wait to see what he accomplishes in the future."

Best Dessert Award

Jimmy Han, Victoria

Dessert

‘Winter in White’. Vanilla black pepper bavarois. Sable lemon gel, white chocolate soil with shaved macadamia and raspberry jelly.

"I incorporated a symbol of the biggest victim of global warming, the polar bear, drifting on the rapidly diminishing ice cap, to urge everyone to cherish ingredients and minimize waste."
"to uphold the spirit of reducing food waste by utilizing leftover ingredients from the previous two courses: I used the nashi pears from the entrée to create a refreshing jelly, and the zest of lemon, lime, and orange was incorporated into the chocolate soil. I transformed the macadamia from the entrée into shaved snowflakes."

Not only was he the only chef to achieve triple golds for his menu creations, but in a first for the competition, Chef Han also took out the Best Savoury and Best Dessert Awards. Chef Han has been awarded with a two-week European culinary experience, valued at $10,000, to travel with the Australian Culinary Olympics Junior Team to the IKA Culinary Olympics in Stuttgart, Germany next February. This unique trip will also include a bespoke culinary work experience in Europe. In addition, Chef Han has received a custom set of beautifully crafted KOI Knives to enhance his kitchen tool equipment.

Chef Han also landed two $2,500 tuition packages for delivering the Best Savoury Dish Award and the Best Dessert Dish Award to further propel his culinary career.

Most Creative Use of a Nestlé Product

Ashleigh Handsaker, New South Wales Regional

Ashleigh Handsaker Entree Golden Chefs 2023

Entrée

Braised leek and wakame mosaic, onion and BUONDI coffee broth, sweet and sour eschalots with a macadamia nut cream.

Pushing culinary boundaries with her creative applications, Chef Handsaker caught the judge’s attention to win the Most Creative Use of Nestlé Product Award - which showcases unique and unusual ways that Nestlé products can be used to enhance a dish. This award is only given to chefs who do something bold and new, and Chef Handsaker certainly delivered.

As a second time grand finalist in Australia’s longest running and most credible competition for young chefs, Chef Handsaker says, “I’m really focused on my career progression, I always push to keep challenging my culinary boundaries to help me grow and to gain industry recognition. Taking a chance on an unusual flavour combination in my menu and receiving this award, is such a confidence boost and something I’m really proud of.”

Ashleigh was awarded over $1,000AUD in kitchen equipment thanks to event sponsors SOLIDTEKNICS.