Auckland chef Emily Morgan has taken out the top spot at the 2025 Nestlé Golden Chef of the Year at Fine Food Australia.
A Titirangi culinary star has risen to international acclaim with Emily Morgan, a recently qualified 19-year-old chef, crowned the 2025 Nestlé Golden Chef of the Year.
Graduating from Auckland University of Technology last month, Chef Morgan has officially been recognised as one of Australia and New Zealand's most promising young talents at the Nestlé Golden Chef ‘s Hat Award.
“Competing in the Nestlé Golden Chef ‘s Hat Award is about expressing who I am as a chef and what I can contribute to the hospitality world moving forward in my career,” said Emily Morgan.
“It’s been an honour to share the stage with such talented chefs, and I am so grateful to each of the finalists for their ongoing support and friendship throughout this experience. This is certainly a milestone moment, and I hope there will be many more to come as I look ahead to new opportunities and travel through food.”
After winning the North Island heat in June, Chef Morgan advanced to this week's Grand Final at Fine Food Australia in Sydney. At the two-day live showdown, she outcooked 11 of the industry's finest young chefs from Australia and New Zealand taking the top prize of a AUD 12,000 culinary experience.
In addition, Chef Morgan won the Most Creative use of a Nestlé Product award, sponsored by SOLIDTEKNICS, receiving a AUD 1,200 SOLIDTEKNICS AUS-ION package. She was also awarded AUD 2,500 as part of the Nestlé DOCELLO Best Dessert Dish, bringing her total prize value to AUD 15,700.
Judges from the Australian Culinary Federation, NZChefs, Nestlé Professional and industry professionals awarded Chef Morgan's winning three-course menu a trio of gold medals. Chef Morgan received top marks for showcasing remarkable creativity and skill, in what was a highly contested year with two other finalists also scoring three gold medals each.
The winning dishes included a mouthwatering vegetarian entrée of BUONDI coffee smoked baby beets, whipped ricotta, fennel, basil wafer, and pistachio. For the main, Chef Morgan served a perfectly seared horopito spiced lamb rump, with Japanese squash, shallot crème, asparagus and sugar snap peas, savoury fig compote, and an innovative lamb floss.
Inspired by a personal visit to Thailand, Chef Morgan’s dessert course comprised of a delicious white chocolate mousse, mango jelly, passionfruit curd, MAGGI Coconut Milk powder-coated puffed rice, and lemongrass meringue.
Nestlé Professional Commercial Advisory Chef and Golden Chef judge, Karl Seidel, said Chef Emily’s dishes demonstrated remarkable creativity, meticulous attention to detail, and highly technical skills.
“Each course told a story and showcased a deep understanding of flavour and presentation. Her approach on the day was stand-out, perfectly executing a range of complex elements under the pressure of the clock and live audience.”
Celebrating its 60th anniversary in 2025, the Nestlé Golden Chef's Hat Award is Australia’s longest-running culinary program launching the careers of more than 8,000 young chefs.
This landmark year saw a record-breaking 357 entries, reflecting the incredible level of emerging talent across Australia and New Zealand.
Nestlé Professional General Manager Kristina Czepl said a lot has changed in the six decades of this program.
“I bet the judges back in 1965 would not believe the level of talent and skill we see today. The competition's focus on championing youth is incredibly important to Nestlé Professional, and through it, we’ve helped support a thriving foodservice industry and boosted the careers of thousands of rising stars. These young competitors are our future head chefs, restaurateurs, and culinary innovators," said Czepl.
"Chef Emily Morgan, congratulations on a deserving win for yourself and for your community. We cannot wait to see how far you will go."
The involvement of Nestlé Golden Chef’s Hat Award new and returning sponsors and competition partners, The Burnt Chef Project and National Indigenous Culinary Institute, represent a shared commitment to shaping an inclusive, sustainable and innovative foodservice industry. The support of these sponsors and industry partners fuels creativity and professional growth, while helping to elevate the standards and future of hospitality.
In addition to the Nestlé Golden Chef of the Year, other grand final award winners included:
- Best Signature Dish – Sponsored by Robot-Coupe (NEW for 2025): Four-time finalist, Chef Ashleigh Handsaker, aged 22 from Newcastle NSW, was recognised for her nostalgia-inspired carrot entrée, which showcased her personal style, culinary philosophy and childhood memories growing vegetables. Prize: AUD 1,500 of Robot-Coupe equipment voucher.
- Most Sustainable Practice Award – Sponsored by KOI Knives: Chef Brooke Moore, aged 22 from Whitton NSW, was praised for her commitment to zero-waste cooking and fin-to-tail culinary practices with the region’s Murray cod. Prize: KOI Knives prize pack, including six knives (AUD 1,295), a knife block (AUD 195), and a personalised custom-made knife wrap (AUD 500), valued at AUD 1,990 in total.
- MAGGI Best Savoury Dish – Sponsored by MAGGI Professional: Chef Nicholas Rudeforth, aged 23 from Hobart Tasmania, delivered oyster mushrooms with asparagus purée, whipped ricotta, chive oil, pistachio pangrattato, and fried parsley, described by judges as the ultimate eating experience with superb textures. Prize: AUD 2,500.
- BUONDI Crafting Moments Award – Sponsored by BUONDI Coffee: Chef Baxter Sanderson, aged 21 from the Sunshine Coast Queensland was recognised for his eye-catching entrée that showcased innovative plating techniques, and stark visual contrast of both colours and shapes. Prize: AUD 1,000.
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