The future is served: Maitland chef crowned 2026 Nestlé Golden Chef of the Year
/The future of hospitality was plated up in Melbourne last night as Ashleigh Handsaker, a 23-year-old sous chef from Iron Gate Kitchen in Pokolbin, was crowned the 2026 Nestlé Golden Chef of the Year.
Having competed since 2021, this is Chef Ashleigh’s fifth year reaching the grand final and first time taking home the top culinary title.
Competing against 11 of Australia and New Zealand's most talented young chefs at Fine Food Australia in Melbourne, Chef Ashleigh impressed judges from the Australian Culinary Federation, NZChefs, Nestlé Professional and across the industry with a three-course menu that brought together a range of culinary styles and bold Middle Eastern flavours.
Scoring three gold medals, Chef Ashleigh’s winning menu featured a mushroom and potato empanada with Grana Padano crema, pumpkin purée and pickled pumpkin ribbons as an entrée. For her main dish, Ashleigh served up a tender beef flank with eggplant purée, candied eggplant, warrigal greens, a raspberry-glazed beef skewer and date jus made with MAGGI Jus Lié Sauce Mix.
To finish her award-winning menu, Chef Ashleigh presented a honey-vanilla crémeux with basil sweet crumb, coconut jelly made with MAGGI Coconut Milk Powder Mix, lemon gel and chocolate tuile for dessert.
honey-vanilla crémeux with basil sweet crumb, coconut jelly made with MAGGI Coconut Milk Powder Mix, lemon gel and chocolate tuile
Chef Ashleigh said: “Winning the Nestlé Golden Chef’s Hat Award is a dream come true and an incredibly proud moment for me. This was my sixth time competing and my final year of eligibility, so to take home the title after so many years of learning, growing and pushing myself is something I still can't quite believe.”
“The competition has played such an important role in my journey as a chef. It has challenged me to be better, connected me with incredible mentors and peers, and opened doors I never thought possible. While my time as a competitor has come to an end, I hope this is just the beginning of a new chapter. I want to pass on my knowledge and experience to the next generation of chefs and hope to return as a mentor next year to help champion young talent across regional New South Wales,” said Ashleigh.
“The competition has played such an important role in my journey as a chef”
Chef Ashleigh has received an exclusive international culinary experience to Singapore, valued at $10,000, including work experience at one of Singapore’s renowned restaurants.
Nestlé Executive Chef and Golden Chef judge, Elke Travers said: “Ashleigh’s menu reflected experience, confidence and technical skill. Every element worked in harmony, with flawless execution and showcased a beautiful balance of flavours. She delivered an experience on the plate that ultimately set her apart from an exceptionally talented group of finalists.”
“Ashleigh is a remarkably talented and resilient chef, a supportive teammate, and someone who continues to show up, work hard and strive for excellence. We can’t wait to see where her career takes her next,” said Elke.
Nestlé Professional General Manager Oceania, Kristina Czepl, said the calibre of this year’s finalists showed why the Nestlé Golden Chef’s Hat Award remains such an important platform for emerging culinary talent.
“One of the most rewarding parts of the Nestlé Golden Chef's Hat Award is seeing young chefs realise just how much they're capable of. Chef Ashleigh and this year's finalists brought incredible talent, passion and creativity to the competition, and it was fantastic to watch them challenge themselves and grow along the way.”
“While being crowned the winner is a huge achievement, the confidence, connections and experiences gained throughout the journey can help shape a chef's career for years to come. That's what keeps this competition so special more than six decades on,” said Kristina.
2026 Nestle Golden chef of the year, ashleigh handsaker
Emerging trends from tomorrow’s chefs
This year's finalists offered a glimpse into the future of hospitality, with menus celebrating cultural heritage, regional identity and native ingredients from across Australia and New Zealand. Competitors incorporated ingredients including warrigal greens, macadamia, horopito and kawakawa, demonstrating a growing focus on locality, provenance and storytelling through food.
Sustainability also remained front of mind, with finalists embracing more resourceful approaches to cooking and finding creative ways to make the most of their ingredients and reduce food waste.
“One of the most rewarding parts of the Nestlé Golden Chef’s Hat Award is seeing young chefs realise just how much they’re capable of”
This was highlighted through the Most Sustainable Approach Award, supported by the National Indigenous Culinary Institute (NICI), which was awarded to Chef Ashton Teed, 22, from the Sunshine Coast. Chef Ashton’s approach focused on sourcing produce from local farmers, reducing food waste by repurposing scraps into vinegars and misos, and supporting the wellbeing of his community, peers and colleagues. This award recognises chefs who are championing innovative and practical approaches to sustainability, reflecting the growing importance of these skills across the hospitality industry.
Creativity and personal storytelling were also key themes throughout the competition. Now in its second year, the Best Signature Dish Award, sponsored by KOI Knives, celebrates chefs who bring their unique culinary identity to the plate. This year's winner, Chef James Baker from Sydney, served a brandy and coconut no-cheese banana cheesecake, in honour of his late grandparents. His heartfelt dessert honoured his Aboriginal heritage through native Australian ingredients and reflected the family memories and culinary ambitions that have shaped his journey.
"We're seeing young chefs place just as much emphasis on purpose as execution. Whether through native ingredients, cultural influences or more sustainable approaches to cooking, competitors are bringing a strong sense of intention to the plate. It’s a trend we expect to continue across the industry and one we are proud to foster through this year’s award program," said Elke.
Other award winners recognised on the night were:
Most Creative Use of a Nestlé Product – Sponsored by SOLIDTEKNICS: Chef Rose Chursuwannachai, aged 24 from ACT, impressed judges with citrus meringue cigarettes, coconut rice pudding, white chocolate chantilly cream, rhubarb and orange compote, crisp rhubarb shards and salted potato crumb. Using Nestlé DOCELLO Snowcap White Compound Chocolate, the innovative dessert balanced sweet, salty and sour flavours. Prize: A $1,200 AUD SOLIDTEKNICS AUS-ION™ cookware package of her choice.
MAGGI Best Savoury Dish – Sponsored by MAGGI Professional: Chef Ashton Teed, aged 22 from Queensland, impressed judges with a roasted carrot and capsicum tartare with evaporated milk cheese and pickled carrots. Ashton was commended for transforming a humble carrot into something extraordinary. Prize: $2,500 AUD.
Nestlé DOCELLO Best Dessert Dish – Sponsored by Nestlé DOCELLO: Chef Chamee Ratnayaka, aged 20, from Auckland, New Zealand, impressed judges with ‘From Her Bowl’, a toasted oat semifreddo with white chocolate namelaka, poached rhubarb, raspberry and oat crisp. Featuring Nestlé CARNATION Creamy Evaporated Milk and Nestlé DOCELLO Snowcap White Compound Chocolate, the elegant dish was praised for its creamy texture and balance of sweetness, acidity and fresh fruit. Prize: $2,500 AUD.
For more information on the Nestlé Golden Chef’s Hat Award, visit: https://www.goldenchefs.com.au/
