Results 2024 | 74887-nestleprofessional-australia-lightnest

GOLDEN CHEF'S HAT AWARD – 2024 RESULTS

See the winning dishes and medal results

GOLDEN CHEF OF THE YEAR

Archer Houghton, VIC

An apprentice chef from Melbourne’s Mercer’s Restaurant, Archer Houghton, has been named the 2024 Nestlé Golden Chef of the Year. Chef Archer, aged 21, truly hit the bullseye by remaining calm under pressure and demonstrating skills beyond his culinary experience. Incredibly, this was Chef Archer’s first time participating in Australia’s longest-running culinary competition for emerging young chefs.

“All those months training for the regionals through to finals was made possible thanks to the support of our mentors and sponsors. And while I’m extremely proud to be crowned the Nestlé Golden Chef of the Year and take out this incredible prize, it’s the new skills I’ve learned and friendships I’ve made which I’ll cherish forever. This is such a meaningful award, and I can’t wait to see what comes next in my career thanks to this."

Taking home the grand prize valued at $10,000, including a 14-day all-expenses-paid trip to the Worldchefs' Congress in Singapore and work experience at a renowned restaurant, Chef Archer said, “It’s been an honour to represent Melbourne in this prestigious award and compete against some of the best young chefs in the industry."

Chef Archer scored a silver medal for his entrée, a gold medal for his main and a gold for his dessert.

Entrée

Mushroom and tofu custard with picked vegetables and beetroot gazpacho

Main

Seared rostbiff with a cottage pie, roasted carrot, wilted greens and black pepper sauce

Dessert

Strawberry and pink peppercorn mousse with a macadamia and coconut crumble, fresh berry salad and basil foam

Nestlé Executive Chef and Golden Chef judge, Elke Travers said, “Calm under pressure and well-practiced, Chef Archer delivered a consistent menu from start to finish. Demonstrating great technique across all courses, he showcased fresh flavours and surprising textural contrasts. He demonstrated such skill, knowledge and maturity throughout the competition, and this experience will no doubt take his career to new heights.”

Most Creative Use of a Nestlé Product

Winner – Emily Morgan, NZ North Island

Dessert

Bitter dark chocolate cremeux, raspberry gel and dark chocolate soil

The Most Creative Use of a Nestlé Product award celebrates unique and unusual ways that Nestlé products can be used to enhance a dish, whether it be through techniques, particular flavour combinations, or even presentation methods.

Incorporating NESTLÉ Continental Bitter Dark Couverture Chocolate and NESTLÉ Royal Kibble Dark Couverture Chocolate, Chef Emily created a dessert that elevated these ingredients to a whole new level.

“This well-executed dish was perfectly balanced with both sweet and savoury notes, creating a true chocolate heaven. It was as visually stunning as it was delicious.” - Elke Travers, Nestlé Executive Chef and Golden Chef judge.

Chef Emily was awarded a $1,200 kitchen equipment package of her choice thanks to event sponsors SOLIDTEKNICS.

MAGGI Best Savoury Dish

Winner – Anshul Gurung, NZ South Island

Entrée

Creamy pea mousse with fresh peas, citrus gel, smoked ricotta and chilli macadamia

The MAGGI Best Savoury Dish award recognises a chef who demonstrated exceptional expertise and flair with a dish in their grand final savoury menu.

Chef Anshul created a visually stunning entrée that captured the vibrancy and freshness of spring. The judges praised the dish for showcasing clever textural contrasts between the smooth pea mousse and crunchy nuts, with perfectly balanced sweet and savoury notes, resulting in a truly delightful dining experience.

For his win, Chef Anshul was awarded a $2,500 tuition package of his choice to advance his culinary career.

Nestlé DOCELLO Best Dessert Dish

Winner – Deb Ridley, ACT

Dessert

Pumpkin entremet, brown sugar crumble, candied pumpkin, berry and pumpkin gels

Scoring the highest points for her dessert, Chef Deb Ridley impressed judges to take out the award for the Nestlé DOCELLO Best Dessert Dish.

Chef Deb demonstrated a high level of technical skill and produced a dessert that was beautifully crafted with superb flavour, texture and balance. The concept of using pumpkin in a dessert was executed brilliantly, with spices that perfectly complemented the flavours. Visually stunning, the dish featured spun sugar, which not only impressed spectators, but created an elegant and sophisticated presentation.

“Deb's creative use of these everyday chef pantry ingredients demonstrates her exceptional skills, technique, and flair in the kitchen. This dessert is a testament to her ability to think outside the box and create a truly delightful culinary experience.” - Elke Travers, Nestlé Executive Chef and Golden Chef judge.

Chef Deb was awarded a $2,500 tuition package of her choice for her win.

BUONDI All Rounder Award

Winner – Sarah Jones, SA

The BUONDI All Rounder Award recognises the chef who seamlessly blends skill, collaboration, and positivity to elevate the team's overall performance. This new award for 2024 is sponsored by BUONDI, Nestlé Professional’s range of locally roasted, sustainable coffee beans. And just like a good cup of coffee can set you up for a great day, so too does Chef Sarah Jones, the winner of this award and an exceptional teammate.

Warm-hearted and always smiling, Chef Sarah truly embodied the spirit of a team player, with a natural talent for mentoring. Her support of her teammates was evident throughout the competition, offering valuable advice and ideas to help them navigate many challenges.

For her win, Chef Sarah was awarded a cash prize of $1,000.

Most Sustainable Practice Award

Winner – Kyle Victoriano, WA

Watch the Winning Video Here

To be eligible for this award, chefs needed to submit a short video showcasing an innovative sustainable practice or idea implemented in their workplace.

Selected from a pool of exceptional entries, Chef Kyle’s sustainability video stood out for his emphasis on a chef’s responsibility to care for the environment as an essential commitment to our future. Shot at his workplace, New Norcia Roadhouse, Chef Kyle demonstrated how they utilise e-water, a rainwater-irrigated herb garden and sustainable packaging as innovative ways to be sustainable on the job.

Chef Kyle was awarded with a prize package valued at $1,200, featuring 6 KOI Knives.

Medal Results

Meg Jessup, TAS Triple bronze medals across entrée, main, and dessert.
	Amelia Love, NT Bronze medals for entrée, main, and dessert.
Marione Carmelo, QLD Metro Triple bronze medals across entrée, main, and dessert.
	Deb Ridley, ACT Bronze for entrée, silver for main and gold for dessert.
Amber Vastag, NSW Metro Bronze for entrée and main, silver for dessert.
	Kyle Victoriano, WA Bronze medals across entrée and main, silver for dessert.
Sarah Jones, SA Triple silver medals across entrée, main, and dessert.
	Ashleigh Handsaker, NSW Regional Triple silver for entrée, main, and dessert.
Anshul Gurung, NZ South Island Silver medals across entrée, main, and dessert.
	Emily Morgan, NZ North Island Silver medals for entrée and main, gold for dessert.