Hunter Valley sous chef Ashleigh Handsaker has been named the 2026 Nestlé Golden Chef of the Year after competing against 11 of Australia and New Zealand’s leading young chefs at Fine Food Australia in Melbourne.

The 23-year-old sous chef from Iron Gate Kitchen in Pokolbin took out the title last week, earning three gold medals for a three-course menu combining a range of culinary styles with Middle Eastern flavours.

It was Ashleigh’s sixth time competing in the Nestlé Golden Chef’s Hat Award and her fifth appearance in the grand final.

Her winning entrée featured a mushroom and potato empanada with Grana Padano crema, pumpkin purée and pickled pumpkin ribbons.

For the main course, Ashleigh served beef flank with eggplant purée, candied eggplant, warrigal greens, a raspberry-glazed beef skewer and date jus made with MAGGI Jus Lié Sauce Mix.

Dessert was a honey-vanilla crémeux with basil sweet crumb, coconut jelly made with MAGGI Coconut Milk Powder Mix, lemon gel and chocolate tuile.

Ashleigh said winning in her final year of eligibility made the result particularly significant.

“Winning the Nestlé Golden Chef’s Hat Award is a dream come true and an incredibly proud moment for me,” she said.

“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.”

Ashleigh said the competition had played an important role in her development as a chef, providing opportunities to learn from mentors and build connections across the industry.

She now hopes to return to the competition as a mentor and support the next generation of chefs, particularly those working in regional New South Wales.

As Golden Chef of the Year, Ashleigh receives an international culinary experience in Singapore valued at $10,000, including work experience at a renowned restaurant.

Nestlé Professional executive chef and Golden Chef judge Elke Travers said Ashleigh’s experience and technical ability had set her apart.

“Ashleigh’s menu reflected experience, confidence and technical skill,” Elke said.

“Every element worked in harmony, with flawless execution and showcased a beautiful balance of flavours.”

Young chefs put provenance and sustainability on the plate

The 2026 grand final also highlighted a growing focus among young chefs on cultural identity, provenance, native ingredients and reducing waste.

Finalists worked with ingredients including warrigal greens, macadamia, horopito and kawakawa, while several competitors incorporated techniques designed to make better use of produce and minimise waste.

The Most Sustainable Approach Award, supported by the National Indigenous Culinary Institute, went to 22-year-old Sunshine Coast chef Ashton Teed.

Ashton was recognised for an approach that included sourcing produce from local farmers and repurposing food scraps into products including vinegars and misos.

He also won the MAGGI Best Savoury Dish award for a roasted carrot and capsicum tartare with evaporated milk cheese and pickled carrots.

Sydney chef James Baker won the Best Signature Dish Award for a brandy and coconut no-cheese banana cheesecake created in honour of his late grandparents.

The dish drew on James’ Aboriginal heritage through the use of native Australian ingredients and reflected the family memories that have influenced his cooking.

“We're seeing young chefs place just as much emphasis on purpose as execution,” Elke said.

“Whether through native ingredients, cultural influences or more sustainable approaches to cooking, competitors are bringing a strong sense of intention to the plate.”

Other Golden Chef award winners

ACT chef Rose Chursuwannachai, 24, won Most Creative Use of a Nestlé Product for a dessert of citrus meringue cigarettes, coconut rice pudding, white chocolate Chantilly cream, rhubarb and orange compote, crisp rhubarb shards and salted potato crumb.

Auckland chef Chamee Ratnayaka, 20, took out the Nestlé DOCELLO Best Dessert Dish for From Her Bowl, featuring toasted oat semifreddo, white chocolate namelaka, poached rhubarb, raspberry and oat crisp.

Nestlé Professional General Manager Oceania Kristina Czepl said the calibre of this year’s finalists demonstrated the role the competition continues to play in developing emerging chefs.

“One of the most rewarding parts of the Nestlé Golden Chef's Hat Award is seeing young chefs realise just how much they're capable of,” Kristina said.

“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.”

The 2026 grand final was held across two heats on 31 August and 1 September at the Australian Culinary Federation Challenge Arena at Fine Food Australia in Melbourne.

Twelve finalists from Australia and New Zealand were given three-and-a-half hours to prepare and present four covers of a three-course menu.