THE ULTIMATE PRESSURE TEST TO FIND AUSTRALIA’S TOP CULINARY TALENT

 

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2026 AUSTRALIAN PROFESSIONAL CHEF OF THE YEAR CROWNED!

Congratulations to Oliver Garrioch, Chef de Partie at Gimlet!

Finalists: Giuseppe Morabito from Ollie’s Italian, Allen Varghese from Sheraton Grand Hyde Park and Peter Sheldon from The European

ABOUT THE COMPETITION

Australian Professional Chef of the Year is one of the industry’s toughest and most prestigious competitions, testing chefs’ creativity, skill, and precision under intense time pressure. Cooking live before an audience, competitors must showcase flawless technique and a deep understanding of flavour.

A highlight is the mystery box challenge, where 20 finalists receive a set of ingredients and must prepare four servings each of an entrée and main. Judges score taste, presentation, and execution — rewarding balance, visual appeal, and technical mastery.

Only the most innovative chefs rise to the top, earning national recognition and the coveted title of Chef of the Year.

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CATEGORIES

The competition begins with 20 of Australia’s top chefs, selected to compete in a series of high-pressure heats.

Across each round, competitors will be tested on technical skill, creativity, precision and innovation under strict time constraints. Following each heat, chefs will be eliminated based on judges’ scores, narrowing the field as the stakes continue to rise.

Round by round, the competition intensifies until only one chef remains — crowned Australian Professional Chef of the Year.

2026 JUDGES & HOSTS

Jamie Gannon

Head Judge
Culinary Director – Feros Group

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Claire Van Vuuren

Judge
Head chef / Owner – Bloodwood

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Amanda Fuller

Judge
Director of F&B – Accor Group

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Chris Jordan

Judge
First Nations Chef – Three Little Birds

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Simon Sandall

Judge
Owner & Chef – Boronia Kitchen

Markus Werner

Judge
Corporate Executive Chef – Delaware North

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John McFadden

Guest Judge
Ecofry

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Glenn Flood

MC
Global Hospitality Group

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2026 COMPETITORS

FINALISTS

Alfan Musthafa
Head Chef & Co-Owner / Warisan
Allen Varghese
Executive Sous Chef / Sheraton Grand Hyde Park
Anthony Ockerse
Executive Chef / Self Employed / Contract chef
Aprill Gullo
Head Chef / Cafe del Mar Sydney
Augustine Tacuyan
Head Chef / VRC
Brooke Silk
Owner / Head Chef / Dine In
Bruno Shiotsuka
Sous Chef / Table Manners
David Martin
Hotel Service Manager & Executive Chef Manager / St Vincents Care
Emanuuele Pelonero
Sous Chef / Muse Restaurant
Giuseppe Morabito
Head Chef / Ollie's Italian
Kieran Curtis
Sous Chef / Chapters Bistro and Boathouse
Kieren Hanak
Head Chef / Aromas Noosa & Atelier wine bar
Lee Kemp
Executive Chef to Chief of Army / Defence Force
Leslie Chan
Corporate Chef / Mrs Tran's Kitchen
Martin Nando
Junior Sous Chef / Red Lion Bistro
Nicola Ronconi
Executive Chef / Owner / Nico
Niklas Henke
Chef / Deer Duck Bistro
Oliver Garrioch
Chef de Partie / Gimlet
Peter Sheldon
Executive Chef / The European
Ray Allan Reta
Sr, Sous Chef / Mt. Mulligan
Rich Bihag
Senior Sous Chef / Polish Club Ashfield
Roberto Sgroi
Executive Chef / Trippas White Group
Saskia Nel
Sous Chef / The Royal Sydney Golf Club
Yoseph Wiliyanto
Sous Chef / The Cotton Club

FAQs

australian professional chef of the year faqs

Key Dates

Details for our 2027 competition will be released soon. Stay tuned for updates.

Competition Dates (TBC): 2-3 May 2027 | MCEC Melbourne

Prizes

2026 Competition Prizes:

  • The Australian Professional Chef of the Year title and the trophy
  • $6,000 in cash for the winner
  • $500 cash for all heat winners
  • A UNOX XFT133 Ariana Oven for the 4 finalists

Stay tuned for 2027 updates.

How to Apply

Applications for the 2027 competition are not yet open. Stay tuned for updates.

How it Works

Step 1 – Online Submission

Step 2 – Selection

Step 3 – Competition Time