“Dream come true”: Ashleigh Handsaker crowned Nestlé Golden Chef of the Year

Having competed in the Nestlé Golden Chef’s Hat Award since 2021, reaching the grand final five times, 23-year-old Iron Gate Kitchen Sous Chef Ashleigh Handsaker was last week crowned the winner. Winners for categories such as the Most Sustainable Approach Award, the Best Signature Dish Award, and the Most Creative Use of a Nestlé Product, among others, were also revealed. The competition saw 11 of Australia and New Zealand’s most talented young chefs compete across two days at Fine Food Australia in Melbourne, with judges hailing from the Australian Culinary Federation, NZChefs, Nestlé Professional, and across the industry.

Handsaker’s three-course menu brought together a range of culinary styles and Middle Eastern flavours, which saw her achieve three gold medals. Her 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, Handsaker served 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.

For dessert, she presented a honey-vanilla crémeux with basil sweet crumb, coconut jelly made with Maggi Coconut Milk Powder Mix, lemon gel, and chocolate tuile. Handsaker says winning the Nestlé Golden Chef’s Hat Award is a dream come true and an incredibly proud moment. As part of her win, she will receive an exclusive international culinary experience to Singapore, valued at $10,000, which includes work at one of the country’s renowned restaurants.

“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,” she says. “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.”

She added that she wants to pass on her knowledge and experience to the next generation of chefs, and hopes to return as a mentor next year to help champion young talent across regional New South Wales. Nestlé Executive Chef and Golden Chef Judge Elke Travers says Handsaker’s menu reflected experience, confidence, and technical skill.

“Every element worked in harmony, with flawless execution and showcased a beautiful balance of flavours,” says Travers. “She delivered an experience on the plate that ultimately set her apart from an exceptionally talented group of finalists.”

She added that Handsaker is a remarkably talented and resilient chef, a supportive teammate, and someone who continues to show up and strive for excellence. Nestlé Professional Oceania General Manager Kristina Czepl says the calibre of this year’s finalists shows why the Nestlé Golden Chef’s Hat Award remains such an important platform for emerging culinary talent.

“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,” says Czepl. “That’s what keeps this competition so special more than six decades on.”

Emerging trends and category award winners

Across the competition, menus celebrated cultural heritage, regional identity, and native ingredients from across Australia and New Zealand, with competitors incorporating ingredients such as warrigal greens, macadamia, horopito, and kawakawa.

Finalists also kept sustainability front of mind, embracing more resourceful approaches to cooking and finding creative ways to make the most of their ingredients and reduce food waste. This was highlighted through the Most Sustainable Approach Award, which was awarded to Chef Ashton Teed, 22, from the Sunshine Coast.

The chef 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. Teed was also awarded The Best Savoury Dish after impressing the judges with a roasted carrot and capsicum tartare with evaporated milk cheese and pickled carrots.

He was commended for “transforming a humble carrot into something extraordinary”. The Best Signature Dish Award 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.

The dessert honoured his Aboriginal heritage through native Australian ingredients and reflected the family memories and culinary ambitions that have shaped his journey. Chef Rose Chursuwannachai, 24, from ACT, was awarded the Most Creative Use of a Nestlé Product for her dessert: citrus meringue cigarettes, coconut rice pudding, white chocolate chantilly cream, rhubarb and orange compote, crisp rhubarb shards, and salted potato crumb.

The Best Dessert Dish was awarded to Chef Chamee Ratnayaka, 20, from Auckland, who impressed judges with “From Her Bowl” – a toasted oat semifreddo with white chocolate namelaka, poached rhubarb, raspberry, and oat crisp. Travers says they are 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,” Travers says.

“It’s a trend we expect to continue across the industry and one we are proud to foster through this year’s award program.” The grand final for the Nestlé Golden Chef of the Year was held over two heats on Monday 31 August and Tuesday 1 September.

Finalists were given 3.5 hours to prepare, and presented four covers over a three-course meal. This story was produced in partnership with Nestlé professional.