Australia and New Zealand’s next generation of culinary talent will learn from some of the industry’s best following the announcement acclaimed pastry chef Anna Polyviou will be one of the Proud to be a Chef 2027 mentors.

Anna joins leading executive chef Joachim Kim for the 26th iteration of the culinary mentoring program, which will bring together 32 of the top apprentice and trainee chefs from Australia and New Zealand for a four-day immersive experience.

Lactalis-Mainland Dairy Foodservice Director Victoria Landells said the program reflects the company’s commitment to backing the next generation of culinary talent and supporting the future of the hospitality industry.

“The experience of learning alongside chefs you admire can be truly career changing. Proud to be a Chef gives young chefs access to mentors who generously share not only their skills and knowledge, but the lessons, challenges and experiences that have shaped their own journeys,” Ms Landells said.

“Anna, Joachim and Mark are exceptional chefs, but they’re also passionate mentors. Together, they’ll challenge participants to think differently, build confidence in their abilities and inspire them to pursue their ambitions in the industry.

“Many of our alumni tell us the relationships they built through Proud to be a Chef were just as valuable as the technical skills they gained. That’s what makes this program so special – it’s about developing people, not just chefs.”

Known for her signature pink mohawk Anna Polyviou is one of Australia’s most recognised pastry chefs.

An award-winning chef, author and television personality, she has built an international reputation through roles at renowned venues including Pierre Hermé Pâtisserie in Paris, Claridge’s in London, Sofitel Melbourne and Shangri-La Sydney.

Joining the program as savoury mentor is Joachim Lim, Group Executive Sous Chef at Zagame Corporation and Executive Chef of Society Restaurant. A Le Cordon Bleu graduate, Joachim spent five years at Melbourne’s acclaimed Vue de Monde and is widely respected for his leadership, mentoring and commitment to exceptional local produce.

Returning as resident mentor, Mark Normoyle will once again share his extensive industry experience, helping participants refine their skills, broaden their perspectives and gain valuable insights into the profession.

Throughout the program, which will be held from January 31 to February 3, 2027, the apprentices and trainees will take part in hands-on workshops, masterclasses, industry experiences and networking opportunities designed to accelerate their professional development and expand their career horizons.

Applications for Proud to be a Chef 2027 are open, and will close on October 19, 2026. Further information and application details can be found on the Proud to be a Chef website.