Entries for the Nestlé Golden Chef’s Hat Award are now officially open.

Founded in 1965, the Nestlé Golden Chef’s Hat Award is Australia’s longest running culinary competition, and this year to mark its landmark 60th anniversary, there will be $38,000 in prizes on offer.

Over June and July more than 150 competitors are expected to compete in metro and regional heats held across both Australia and New Zealand to determine the final 12 competitors.

These final 12 competitors will take to the floor for the Grand Final, which will be held at Fine Food Australia in September.

Entry to the Nestlé Golden Chef’s Hat Award is free, with the Golden Chef of the Year receiving a 14-day culinary trip to Singapore and Thailand.

The competition is open to young chefs aged 16 to 24 from across Australia and New Zealand. Entries will close on May 16, 2025.

Ahead of the competition, Baking Business spoke to Pullman Cairns International Head Pastry Chef Ashleigh Otto, who was a finalist in the competition in 2017, to hear more about the experience.

Can you tell us a bit about your journey into the world of pastry? Where did you start, and when did you decide to purse it professionally?

I began my pastry career back in Year 11, when I did work placement at the Pacific Hotel in Cairns.
During that placement, they actually offered me a chef apprenticeship — and I took it. That’s where my apprenticeship journey began, in 2009.
Growing up, I always enjoyed cooking. Hospitality was one of my favourite subjects in school, and it just felt natural to follow that path.

What were your early years in the industry like?

The early years of my apprenticeship were tough, but I was very fortunate to be working one-on-one with my head chef, James. Having that kind of undivided attention meant I learned a lot very quickly — every detail, every technique, every standard. But it also meant I was under the microscope. Nothing got missed. Every mistake was picked up, and every lesson had to be taken on board immediately. It was intense, but looking back, I know that foundation made me the chef I am today.

You were a finalist in the Nestlé Golden Chef’s Hat Award in 2017. Can you tell us about your experience with the competition?

Performing on stage at nationals was an unforgettable achievement. We were proud to receive a gold medal, as well as the award for Most Creative Dish. Beyond the accolades, what made it truly special were the friendships I formed with the other competitors — connections that have lasted long after the competition ended.
That experience gave me the confidence to step outside my comfort zone and push myself further. Competing at a national level eventually led to me being scouted to join the Australian team and represent Australia on the international stage.

Why did you decide to enter? What was the preparation process like?

The year before, I had competed at nationals and received a silver and a bronze. While I was proud of those results, it lit a flame in me to come back stronger and aim for gold. Returning the next year, I brought with me more confidence, refined skills, and the lessons I’d learned from the previous experience. That extra preparation and drive made all the difference — and it paid off.

How did taking part in the Nestlé Golden Chef’s Hat Award inspire you and help shape your career?

That journey really inspired me to keep stepping out of my comfort zone and pushing myself further. It taught me the importance of refining not just my food, but myself — learning to work clean, manage my time, prioritise under pressure, and sharpen my technical skills.
It hasn’t only benefited me — it’s also given me the ability to support the next generation coming through. I’ve found real value in passing on what I’ve learned, helping young chefs build their own foundations the way others once did for me.

What would you say to others in the baking industry considering taking part in the competition?

Everyone feels doubt when they compete — it’s completely natural. Stepping out of your comfort zone is never easy, but that’s exactly why you should do it. The rewards go far beyond medals or awards. You gain your skills as a chef and personal development; you’ll come back more confident, more capable, and more driven than before.

In 2023, Nestlé Professional introduced a new award category to the Nestlé Golden Chef’s Hat Award focusing on desserts and patisserie. How do you think this helps young chefs looking to build skills in this area?

It opens up opportunities for pastry mentorship within Nestlé and encourages savoury chefs to build confidence in patisserie. And vice versa — it opens the door for pastry chefs to join the competition, allowing them to showcase their skills on a national stage and grow beyond the pastry section.