Australia and New Zealand’s next generation of chefs are ambitious about a future in hospitality but say meaningful industry change is needed to build lasting careers, according to new research from Nestlé Professional
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Better pay, work-life balance, workplace culture and career progression influence whether young chefs remain in the industry long term.
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Young chefs are choosing hospitality because they love it, with 75 per cent citing a passion for cooking as their primary motivation.
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Mentorship and training are key to helping young chefs build lasting careers, with 64 per cent citing chefs and mentors as a leading source of inspiration.
The 2026 Nestlé Professional Young Chef Survey, Shaping the Future Kitchen, surveyed 300 young and aspiring chefs aged 18–25 across Australia and New Zealand, exploring what attracts young people to hospitality, the pressures they face and what will help them build lasting careers.
The findings come at a time when attracting, developing and retaining talent remain critical priorities for the hospitality sector, with ongoing labour shortages continuing to challenge the industry.¹
Despite the calling of creativity, young chefs are realistic about the pressures they face, acknowledging long hours, staff shortages and work-life balance. Yet despite these challenges, young chefs remain ambitious: within the next five years, 39 per cent hope to own a venue or business and 22 per cent aspire to become a head chef.
While 75 per cent cited a passion for cooking as their reason for entering the industry, better pay was the strongest factor that would make young chefs more likely to stay long term, cited by 63 per cent of respondents, followed by better work-life balance (46 per cent), healthier and more respectful kitchen culture (37 per cent), and clearer training and career progression (35 per cent).
Mentorship also plays an important role in helping young chefs build successful careers. Nearly two-thirds of respondents (64 per cent) identified chefs and mentors as a leading source of inspiration, ahead of social media, while access to mentorship and training was rated among the greatest strengths of professional kitchen life.
Nestlé Professional General Manager Oceania, Kristina Czepl, said: “The research highlights an encouraging level of optimism and ambition among young chefs. What stood out most in the research was just how passionate and committed this generation is and we are here to help them harness it. Young chefs see a future in hospitality and are eager to build meaningful careers. The opportunity is to support that ambition with the right mentorship, culture and career development pathways.”
“At Nestlé Professional, we’re passionate about helping young chefs thrive, and that’s why we continue to invest in initiatives that connect emerging talent with experienced industry leaders. We want to help them build the skills, confidence and networks needed to turn their ambition into long-term careers,” said Kristina.
Mentorship a key ingredient for young chefs’ success
Programs such as the Nestlé Golden Chef's Hat Award put this support into practice by connecting young culinary talent with experienced foodservice leaders, real-world learning opportunities and industry networks.
A separate analysis of the 87 survey respondents who competed in the Nestlé Golden Chef's Hat Award found 61 per cent reported increased confidence and motivation, and more than half (51 per cent) identified mentoring and support from experienced chefs as one of the program's most valuable outcomes.
Ashleigh Handsaker, a 23-year-old sous chef and 2026 Nestlé Golden Chef of the Year, said mentorship has been one of the most valuable parts of her six-year involvement in the program.
"Over my time competing in the Nestlé Golden Chef's Hat competition, I've had the opportunity to learn from chefs who have challenged me, encouraged me and helped me grow both professionally and personally. Having experienced people in your corner who are willing to share their knowledge and back your development can make a huge difference when you're starting out in the industry.”
“Those relationships have helped build my confidence, refine my skills and give me a clearer picture of the chef I want to become," said Ashleigh.
For more information or further survey insights, visit:
https://www.nestleprofessional.com.au/resources/np-young-chef-survey-report-26
¹ Australian Hotelier, AHA warns hospitality worker shortage to get worse, August 2026.
