Who is Australia's best professional chef?

The Chef of the Year competition sees chef compete against chef and the clock in a test of creativity, culinary knowledge and ingenuity. They have one hour to prepare two signature dishes utilizing sponsors products.

This annual competition attracts entries from professional chefs from around Australia. There is a strict set of criteria, and a team of culinary experts to judge the winner. It is the most highly regarded and competitive professional chef event in the country.

Chef of the Year will be right in the middle of the Foodservice Australia exhibition. We expect around 180 entries from all around Australia. From that amazing group of chefs our judges selected 32 to compete in the live kitchens in Melbourne. That is when the real competition will begin with three days of tough knock out rounds.

In 2018 the four candidates who met in the Grand Final were Andrew Ballard (Simmer Culinary), Naomi Lowry (Culina et Vinum), Jason Martin (Locavore) and Jack Lee (Beansmugglers). Each were given one hour and sponsors ingredients to showcase their two dishes. At the end it was Jack Lee who took the crown and was named Chef of the Year 2018.

For 2019 senior judges will be John McFadden, Mark Normoyle, and Deepak Mishra. Guest judges include Sascha Randle, Tom Milligan, Bas Van Uyen, Daniel Soto. Competition Director is Gary Farrell assisted by Renae Rossitto and Matt Weller.

Chef of the Year entries will close on 31 May 2019 - see below form.

Chef of the Year

To enter the Chef of the Year simply complete this entry form and press submit at the end. Your entry will then be considered by the judging panel who will select the finalists.

Entry is open to any professional chef working in Australia at a junior sous chef to Executive chef level. There is no cost to enter but if you are selected you will need to cover your own costs to attend Foodservice Australia for the finals.

In order to compete you must be able to answer 'Yes' to these questions:

1. Are you currently working as a professional chef, junior sous chef and above?
2. Are you able to perform confidently and creatively under pressure?
3. Will you be able to attend the finals in Melbourne from 23-25 June 2019?

Terms & Conditions

Please review the competition rules and handy tips