Paige Hutchinson will represent the South Island at the Nestlé Golden Chef's Hat Award grand final in Melbourne this September.
Paige Hutchinson, a 23-year-old chef from Nelson, has been named the South Island winner in the Nestlé Golden Chef's Hat Award, delivering an outstanding performance and earning a silver medal with the highest score at the regional cook-off in Christchurch.
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 chef leaders by providing hands-on experience, mentoring and industry recognition that can help shape successful culinary careers.
Held at Ara Institute of Canterbury in Christchurch, the South Island cook-off saw the region’s rising culinary stars take to the competition kitchen.
Competitors were assessed by industry-leading chefs with dishes evaluated according to on technical skill, creativity, presentation and flavour.
Each young chef was challenged to prepare and plate two covers of a main course and dessert within two and a half hours using their own original recipes.
Hutchinson said this year's victory was the culmination of years of determination and perseverance.
"This is my fifth year competing in the South Island regional finals, so finally winning means so much to me. It has taken a lot of hard work, and each year I've taken on board the judges' criticism and advice to keep improving,” she said.
Working full-time at The Smoking Barrel in Nelson meant fitting practice time around work whenever Hutchinson could, but she said every hour was worth it and the competition has pushed her to become a better chef.
"My advice to other young chefs is simple: just do it. You've got nothing to lose and everything to gain. It's an amazing opportunity to challenge yourself, learn from some of the best in the industry and build your confidence."
Nestlé Professional Commercial Advisory Chef Karl Seidel said Hutchinson's winning dishes showcased exceptional technical ability and a refined understanding of flavour.
"Paige delivered two beautifully balanced dishes that demonstrated confidence, precision and creativity. Her reverse-seared cold-smoked lamb was cooked perfectly and paired with thoughtful, well-executed accompaniments, while her dessert showcased bright seasonal flavours, excellent technique and a sophisticated balance of textures. Together, they reflected the high calibre of talent emerging from New Zealand's culinary industry."
Hutchinson's winning main course featured reverse-seared cold-smoked lamb rump with fondant kumara, horopito culture, beetroot jus, pickled beetroot and macadamia dukkah.
To finish, she presented a dessert comprising lemon, pear and kawakawa syrup cake with pear and yoghurt sherbet, citrus broken gel, honey and oat crumb, finished with a creamy citrus espuma.
This year, Christchurch chef Valerii Stupnytskyi also impressed the judges, taking home the regional Best Signature Dish Award.
Sponsored by KOI Knives, the award celebrates a chef's individual style, creativity and culinary background. Valerii's winning dessert featured a KitKat fondant served with three textures of pear and pear brandy ice cream.
Hutchinson will now progress to the Nestlé Golden Chef's Hat Award Grand Final at Fine Food Australia in Melbourne, where just 12 of the best 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.
Hutchinson said she is now fully focused on preparing for the biggest competition of her career to date.
"Representing the South Island at the Grand Final is an incredible opportunity and one I'm really proud of. My focus now is on Fine Food Australia in Melbourne. I'll keep practising, refining my dishes and doing everything I can to be ready."
The finalists will be competing 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.
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