Applications for Proud to be a Chef 2026 close this week, having reopened to New Zealand chefs for the first time in over a decade.
Applications for the 2026 program close on Sunday, 19th of October 2025, offering 32 apprentice and trainee chefs a once-in-a-lifetime opportunity to step up to the plate and learn from the industry’s best and brightest stars. This year, applicants from New Zealand are invited to join in the fun for the first time in a decade.
Proud to be a Chef isn’t an experience that up-and-coming chefs usually get to have in the early stages of their career. Selected finalists from Australia and New Zealand will fly all expenses paid to Melbourne, spending four days immersing themselves in masterclasses with world-class mentors, and getting key opportunities to network within their chosen industry. The final day is an adrenaline-packed cook-off, culminating in a chance to win a coveted $10,000 International Culinary Scholarship.
Alongside Resident Mentor, Mark Normoyle, the 2026 mentors are chomping at the bit to meet the 32 lucky finalists.
- Savoury Mentor – Chef Sarah Todd: Internationally renowned chef, restaurateur, and television personality, whose rise to fame began on MasterChef Australia. Classically trained at Le Cordon Bleu, Todd blends French techniques with Indian flavours, showcased in her Goa-based Antares Restaurant and SBS’s My Restaurant in India. With over one million followers, she’s a sought-after luxury event chef who brings a unique flavour and passion for mentoring the next generation of chefs.
- Sweet Mentor – Chef Gareth Whitton: Acclaimed pastry chef and founder of Melbourne’s cult favourite, Tarts Anon. With 18 years in elite kitchens, including Pier, Quay, Oud Sluis, and Dinner by Heston, he launched his lockdown-born tart shop to national acclaim. In 2023, Whitton won Dessert Masters and guest-judged on MasterChef Australia, earning recognition for his inventive flavour pairings and technical finesse in Australia’s pastry scene.
“Proud to be a Chef has positively impacted hundreds of young chefs around Australia over its 25-year history and it’s exciting to be able to open the program to New Zealand entrants again,” said Vic Landells, Foodservice Director at Fonterra Oceania.
“Now in its 26th year, the program continues to shape future industry leaders by connecting emerging talent with world-class chefs and life-changing opportunities, providing them with the guidance they need to succeed.”
Proud to be a Chef Resident Mentor and Fonterra Oceania’s Executive Chef, Mark Normoyle, is looking forward to returning for his seventh year.
“This program isn’t just about cooking, it’s about character, curiosity and community. We’re looking for chefs who soak up knowledge, ask smart questions and lift others around them.”
Renown chefs from around Aotearoa have already come out in support, urging apprentice and trainee chefs to apply for the 2026 program to sharpen their skills.
“There is an amazing opportunity with Proud to be a Chef,” said Chef Kia Kanuta, former Head Chef at Ada.
“[Apprentices] will be in the running to work with some world-renowned chefs, master their skills and just take the opportunity to really flourish.”
Chef Dean Lewis, Head Chef at Ozone, echoed this sentiment.
“This is a great opportunity for anybody who’s in the training industry, apprentices or any universities that are learning how to be a chef and learning the trade. You can go meet some real masters.”
Applications are open until 19 October 2025, giving Australian and Kiwi rising culinary stars plenty of time to perfect their applications. For more information and to apply, visit www.proudtobeachef.com
More news here.
