The search for Australia’s and New Zealand’s top culinary talent is about to get underway as the entries open for the Nestlé Golden Chef’s Hat Award 2026.

The competition, which has been held annually since 1965, has helped more than 8000 emerging chefs build the skills required to thrive in modern foodservice.

Nestlé Professional general manager Kristina Czepl said chef and skill shortages remain one of our industry’s biggest challenges.

“The Nestlé Golden Chef’s Hat Award gives young chefs the confidence, capability and connections to thrive and, in turn, helps shape a stronger, more sustainable future for foodservice,” she said.

Nestlé Professional Executive Chef Elke Travers said this year’s competition would blow everyone away.

“We’ve got some amazing products in there for people to use in their creations. The best product for baking I feel is our new SKU, which is the KitKat spread. I can’t wait to see their creations with that,” she said.

“Each competitor will be given a bit of a guideline to follow. We’ve got a pantry list prepared for them with seasonal vegetables, some dairy – the usual pantry list. They’ve got to create their menus from that pantry list and be using a minimum of three Nestlé Professional products.

“In their menus they’re designing a two-course menu and then are catering for two people. So it’s like two course and two portions of everything. The main course is to be hot and then the dessert can be hot or cold.”

Elke said she would highly encourage pastry chefs and bakers to consider entering the competition.

“Pastry chefs have got that determination and they execute things exactly, and there’s no reason they can’t do both [courses],” she said.

“Desserts are on the menu, so let’s go for it. Don’t be held back because you’re a pastry chef. That’s an advantage in my eyes because you’ve already got your creativity and you just need to be able to do a bit of cuisine as well.

“Push yourself outside your comfort zone and go for it.”

Entry for Nestlé Golden Chef’s Hat Award is free and open to apprentice and junior chefs aged between 18 and 24 across both Australia and New Zealand.

Emerging talent will be given the chance to win their share of $28,000 AUD in prizes, with the grand prize including a seven-day international culinary trip to Singapore, valued at $10,000 AUD.

Regional and metro cook-offs will run from June to July, with more than 300 chefs expected to enter in hopes of securing one of 11 regional finalist spots.