Meet Jess Fraser-Smith
/Victorian Co Chair of ACF Young Chefs, Australian Rep for Worldchefs Young Chefs 2026 and Les Toques Blanches Winner 2026
What’s your earliest food memory and how did you find your way into professional kitchens?
“My mum is a culinary trainer so I grew up in kitchens. Taste testing students dishes, pretending to cook alongside them. I accidentally stumbled into becoming a chef, my whole life I was a professional horse rider and continued that path into a career of training horses.”
“One night we were short staffed so they threw me in the kitchen”
“Late 2024 I was involved in a major car accident that left injuries that prevented me from riding. I started working in a pub doing front of house work originally and one night we were short staffed so they threw me in the kitchen, ever since I have loved every minute of being a chef!”
What does being a member of the ACF mean to you?
“Communities like the ACF are vital to our industry not only are they a platform for growth but they are the main drive behind some of the most important competitions and events. Without them we wouldn’t have the platform so showcase our talent.”
“Being the Victorian Co chair for ACF Young chefs has been a once in a lifetime opportunity, getting to connect with industry professionals and help grow the next generation of chefs is something truly special. Even more special for myself as I get to do it along side my mum Kellie Smith who is the ACF Young Chef mentor. I’m beyond grateful to be part of ACF and I’m excited to continue to grow alongside them.”
Can you take us back to the day you won Les Toques Blanches in 2026?
“The day of Les Toques Blanches was a crazy morning ! We had accidentally locked ourselves out of our apartment leaving my shoes and parts of uniform in the room, we were in a mad rush , luckily some incredible friends lent me some things! As soon as the cook started I was in my own world. Competing is comfortable for myself, I love the adrenaline, I love the passion and I love the pressure.”
“I love the adrenaline, I love the passion and I love the pressure”
“Being at the presentation and winning the prestigious award meant more than anything to me. It is a reflection of my hard work, dedication and drive to reach perfection. The feeling of winning that award was euphoric and I am so grateful to the Les Toques Blanches Committee for holding such a highly credited competition.”
Outside of the food itself, what’s one practice or cause in the kitchen that you feel strongly about?
“Cleanliness! How clean and organised you are will tell the difference of a good chef vs a great chef.”
Where would you like to see yourself in five years?
“I have huge goals and dreams, right now I am working on a very exciting new project. With the support of my incredible boss and owners of this new business I will get to lead a kitchen and create some pretty incredible food in the small country town of Yarragon , Gippsland.”
“Sustainability and good produce are my biggest passions as a chef”
“I would love to continue competing on the national and international stages and aim for one day potentially competing in the Bocuse d’Or. I would also love to open my own restaurant in Gippsland highlighting the incredible Gippsland produce as well as being a fully sustainable kitchen! Sustainability and good produce are my biggest passions as a chef.”
How would you like to lead a kitchen of your own?
“I strive to lead a kitchen that is positive and welcoming, while also being passionate, creative and regimented. Our trade is like no other it is full of passion and creativity and that’s what I would love to promote in future kitchens as well as the discipline to be perfect and to produce perfection on a plate.”
What advice would you give to someone starting their apprenticeship?
“Back yourself! You are where you are because you got yourself there. So many people will help and support you but the only one who is going to get you to exactly where you want to be is yourself so work hard and believe in your talent!”
