Homegrown rising star Chamee Ratnayake has secured one of 12 coveted spots in the 2026 Nestlé Golden Chef’s Hat Award Grand Final.
Chamee Ratnayake, a 19-year-old chef from Auckland, has been named the North Island winner in the Nestlé Golden Chef’s Hat Award, delivering a standout performance and earning a gold medal with the highest score at the cook-off.
Now in its seventh decade in Australia and entering its seventh year in New Zealand, the Nestlé Golden Chef’s Hat Award is one of the region’s most respected culinary competitions for young chefs. The programme supports future foodservice leaders by providing hands-on experience, mentorship and industry recognition that can help shape successful careers.
Held on Saturday 13 June at AUT, the cook-off saw 22 competitors from the North Island’s rising culinary stars take to the competition kitchen.
Competitors were assessed by experts from the NZChefs Association, the peak industry organisation for professional chefs, with dishes evaluated on technical skill, creativity, presentation and flavour.
Each young chef was challenged to prepare and plate up two covers of a main course and dessert within two and a half hours, using their own original recipes.
“I entered the Nestlé Golden Chef’s Hat Award last year and was proud to win a bronze medal, but I knew I could do more. I decided to give it another shot and really pushed myself outside my comfort zone. With the support of three incredible mentors and more than 40 hours of practice, all the hard work and dedication paid off,” said Ratnayake.
“My advice to other young chefs is to keep showing up, keep pushing yourself and follow through no matter how hard it gets. Don’t let setbacks stop you. When others say no, keep going. Winning gold is an incredible achievement, but the hard work starts now as I prepare for the Australian Grand Final.”
Nestlé Professional Commercial Advisory Chef Karl Seidel said the Nestlé Golden Chef’s Hat Award continues to provide meaningful career pathways for young talent in New Zealand.
“We are once again truly inspired by the passion and skill shown by the chefs who entered.”
Ratnayake’s main course comprised Coffee-Crusted Lamb Rump, Brown Butter Carrot Purée, Vichy Carrot, Crispy Carrot Peel, Pan-Seared Mushroom, Lamb and Mushroom Jus using Maggi Demi-Glace Sauce Mix, Swiss Chard and Herb Oil. The dish demonstrated strong technical skill, with the lamb cooked beautifully and the accompanying elements thoughtfully balanced. The dish was well composed, visually appealing and commercially viable.
To finish, Ratnayake presented a stellar dessert of Nestlé Royal Dark Chocolate Couverture Crémeux, White Wine Poached Pear, Basil Compressed Pear, Orange Gel, Brown Butter Oat Crumble with Uncle Tobys Traditional Oats and Chocolate Garnish. The dessert was well curated, with an excellent balance of flavours and textures. The presentation was polished and demonstrated a strong understanding of flavour pairing.
Overall, Ratnayake delivered two well-executed dishes with excellent seasoning, strong technical ability and thoughtful use of ingredients. The combination of flavour, presentation and commercial appeal made for a standout main and dessert.
This year, local chef Samuel Clement also did the North Island proud in the cook-off, taking home the regional Best Signature Dish Award. Sponsored by Koi Knives, it celebrates the chefs’ style, creativity, and culinary background.
Next Stop: the Grand Final
Ratnayake will now progress to the Nestlé Golden Chef’s Hat Award Grand Final at Fine Food Australia in Melbourne, where just 12 top young chefs from across Australia and New Zealand will compete in front of a live audience.
The Grand Final cook-off will take place over two heats on Monday 31 August and Tuesday 1 September, with the winner announced at the Industry Awards Dinner on Wednesday 2 September.
“Representing the North Island on an international stage is something I will be incredibly proud to do. This experience has challenged me in the best way and given me the confidence to keep growing as a chef. Reaching the Grand Final for the first time is definitely a career milestone and I’m really proud to be taking this next step.”
The finalists will be cooking for the prestigious title of 2026 Nestlé Golden Chef of the Year, with the major prize being a seven-day international culinary experience in Singapore valued at AUD 10,000.
In addition to Golden Chef of the Year, there will be a suite of award categories recognising culinary excellence, including:
- Best Signature Dish, sponsored by KOI Knives
- Most Creative Use of Nestlé Product, sponsored by SOLIDTEKNICS
- MAGGI Best Savoury Dish, sponsored by MAGGI Professional
- Nestlé DOCELLO Best Dessert Dish, sponsored by Nestlé DOCELLO
- Most Sustainable Approach Award, supported by National Indigenous Culinary Institute
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