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 their best dishes from a mystery box of ingredients.

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.

This year the competition was held at the new convention centre in Sydney, right in the middle of the Foodservice Australia exhibition. There were a record 180 entries from around Australia. From that amazing group of chefs our judges selected 32 to compete in the live kitchens in Sydney. That is when the real competiton began with three days of tough knock out rounds.

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 a mystery box of ingredients. At the end it was Jack Lee who took the crown and has been named Chef of the Year 2018.

Thank you to senior judges John McFadden, Adam Moore and Nick Whitehouse. Also guest judges Karen Doyle, Julio Azzarello, Steve Belcher, Tony Panetta, Claire Van Vuuren and Peter Howard AM. Competition Director was Gary Farrell assisted by Renee Rossitto and Matt Weller.

The Chef of the Year was brought to you by Gold Sponsors Unox Australia, Australian Pork and Chobani. Also Silver Sponsors ICC Sydney, Alsco, Robot Coupe, Winterhalter and PFD Foods.

Chef of the Year will return to Melbourne from 23-25 June 2019. Entries are now open - 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 or internationally. 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?

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?

Eligibility
Terms & Conditions

Please review the competition rules