Australia’s longest-running culinary competition is celebrating its milestone 60th anniversary this year, and local roaster Buondi is back on board as a sponsor.
For six decades, the Nestlé Golden Chef’s Hat Award has helped nurture the careers of chefs across Australia and New Zealand, spurring them to greater heights.
The competition has positively impacted more than 8,000 successful foodservice professionals and chefs from both countries. Many winners and competitors have gone on to become globally celebrated chefs and industry leaders across a variety of roles.
Karlie Durrant, Communications and Sustainability Manager at Nestlé Professional, says the competition was created to provide a platform for young chefs to elevate their culinary skills and receive valuable mentoring and networking opportunities.
“Our award aims to nurture talent and build confidence in young chefs, highlighting their contributions to the culinary industry,” she says. “We are committed to growing this talent, building a successful foodservice industry, and advocating for an enduring and inclusive foodservice sector.”
Nestlé’s commitment extends to equipping the chefs with the essential skills and opportunities for success, which can not only help to enhance their economic circumstances but also cultivate a robust talent pipeline within the industry, Karlie adds.
Recognising that young people are the entrepreneurs and innovators of tomorrow, the competition focuses on chefs aged 16 to 24. In 2020, it expanded to New Zealand, underscoring the company’s commitment to the regional culinary community.
The award is sponsored by Nestlé’s Buondi coffee range, which in 2025 celebrates 10 years in the Australian market.
“We invite apprentice and junior chefs from Australia and New Zealand to participate,” Karlie says. “Over June and July, we host 12 regional finals, where more than 150 chefs compete in metro and regional heats, vying for a coveted spot among the final 12 competitors.”
During regional heats, participants are challenged to develop and execute their unique recipe for a main course and dessert, while the grand final requires them to also present an entrée.
The judges look for talent, creativity, technical skill, and sustainable practices in culinary preparation. Awards are given for categories such as most sustainable practice, most creative use of Nestlé products, and best dessert. This year, the best signature dish award will be introduced to celebrate the diverse culinary backgrounds and personal styles of participants.
The competition also focuses on the chefs’ capacities to demonstrate professionalism and innovation, and the ability to engage with the culinary community. Additionally, the judges emphasise the importance of teamwork and communication.
“This holistic approach is reflected in the Buondi All Rounder Award, which recognises the chef who excels in these areas and makes a positive contribution to the team’s performance and dynamics,” Karlie says.
“The competition is all about celebrating professional chefs and trying to elevate them within the industry, focusing on their skill development. Participants receive mentorship from industry judges during the experience.
“Our focus is on empowering the next generation of talent. As an industry-leading organisation, we have a role to play to ensure we’ve got a long-term sustainable industry that’s thriving. It’s also a great way to offer young people another pathway and give them an experience outside the kitchen, because it’s a much bigger world when they can interact with other chefs and see what’s possible.”
When the competition launched in 1965 it was called the Nestlé Silver Chef’s Hat Award and there were no age limits. In 1972, it was re-imagined as a competition dedicated to youth and upgraded to gold.
The grand final was previously held in culinary institutes such as TAFEs and the William Angliss Institute until 2015 when it relocated to Fine Food Australia, where the grand final will again be held in September 2025.
“The 12 regional finalists will compete in a head-to-head grand final cook-off in front of a live audience, which gives another level of challenge for the chefs,” she says.
So, how does coffee come into the competition and what role does Buondi play as a sponsor?
Marcin Poloczek, Brand Manager at Nestlé, says the partnership represents a complementary collaboration between Buondi – a brand synonymous with locally roasted, quality coffee – and the culinary excellence showcased in the competition.
“Buondi caters to Australian coffee lovers and has a presence in foodservice establishments across the country,” he says. “These venues, including hotels, clubs, and restaurants, are home to young chefs.
“The Golden Chef competition not only highlights the skills of talented chefs but aligns perfectly with Buondi’s commitment to enhancing culinary experiences through exceptional coffee.”
Coffee is also one ingredient offered to the chefs to include in their creations.
“As part of the Best Buondi Coffee Creation award, coffee was a mandatory ingredient in last year’s regional and metro cook-offs, lending itself to being used in creative ways for sweet and savoury dishes,” says Marcin.
“This also translated to the grand final, where despite not being a mandatory ingredient, Buondi coffee beans were used by seven of 11 grand finalists.”
Food and coffee go hand in hand and while the most obvious link is that Buondi appears in many venues where some of the chefs work, on a more abstract level, Marcin says it’s about elevating coffee moments, elevating the venue, and helping foodservice operators elevate their offer overall.
Nestlé recently refreshed the Buondi brand to encapsulate the Australian way of life, positioning it to enhance moments and how people connect – beyond the coffee – to socialise or take a moment to relax.
“Buondi blends are crafted to enrich and elevate everyday coffee moments,” Marcin says. “The range includes three blends, each formulated to suit and elevate a different moment for coffee drinkers. Smooth or spicy, dark or mild, we have something to help people hit pause during their day and take a moment for themselves.”
Designed to give an extra boost to the day, Buondi’s Dark Spark blend is an intense dark roast with a rich aroma of brown sugar and maple syrup that pairs well with any type of milk.
Steady State is an ideal blend for any time of day that has a delicate, nutty aroma with creamy chocolate notes, and can be enjoyed as a standalone black coffee or with milk. Complex Soul invites the customer to unwind and take a break before tackling the rest of the day and has a subtle nutty flavour, complemented by a malt-like aroma. Paired with milk, it delivers a smooth toffee finish.
Last year, the coffee brand hosted a chef’s lounge at Fine Food Australia, located next to the competition arena of the Nestlé Golden Chef’s Hat Award, which will return for 2025 and serve its full range of blends.
“It’s a chance for chefs, not just those competing but those who are mentors, judges, and in the industry, to take a moment and have a mindful moment with Buondi,” says Marcin.
Nestlé also supports initiatives that promote inclusivity and innovation through its partnerships with The Burnt Chef Project and the National Indigenous Culinary Institute (NICI). The former raises awareness and provides support and education around mental health issues in hospitality worldwide, while NICI nurtures skilled Indigenous chefs by providing elite training and experiences with Australia’s top chefs.
These initiatives, along with the Nestlé Golden Chef’s Hat Award, are part of the broader global program Nestlé Needs YOUth, aimed at providing economic opportunities for individuals aged 16 to 30.
“We achieved our global goal of helping 10 million young people access these opportunities by 2024, six years ahead of our target; the chefs who are part of the Golden Chef competition across Australia and New Zealand are part of this success story,” says Karlie.
The national winner of the Nestlé Golden Chef of the Year will be crowned at an industry awards dinner and will receive an all-expenses-paid culinary journey including a stage placement in Singapore or Thailand. The prize is part of a total prize pool of $38,000.
For more information, visit nestleprofessional.com.au or goldenchefs.com.au
This article appears in the June 2025 edition of BeanScene. Subscribe HERE.
