So far, 2026 is gearing up to be a busy year for NZ Chefs, from competitions to worldwide audiences.
The year has started off strongly for NZ Chefs, with an array of events lined up and exciting experiences happening for local chefs making their mark on the global stage.
Recently, the 2025 Golden Chef of the Year, New Zealand’s Emily Morgan, embarked on an incredible international winner’s prize trip to Singapore and Thailand, with a packed itinerary.
Morgan experienced the vibrant culinary scenes of South-East Asia, from iconic hawker centres to world-class restaurants, hosted by the team at Nestlé Professional Singapore. She also experienced behind-the-scenes kitchen access at The Westin Singapore with Chef Norman Wong, Sous Chef at Cook & Brew.
Onwards to Thailand, Morgan met with the Nestlé Professional Thailand team to explore the local culinary scene before completing her work experience with her host, Chef Gig.
NZ Chefs President, Shannon Fryer, also highlighted Australia and New Zealand’s flagship culinary mentorship program, Proud to be a Chef, which he said recognised the next generation of apprentice chefs.
Following an intensive four-day program of masterclasses, cooking challenges, farm visits, ingredient education sessions and hands-on mentoring, the program has recognised those who demonstrated extraordinary passion, creativity, leadership, and growth.
Thirty-two aspiring chefs competed for several awards, including the program’s top honour, an international culinary scholarship worth over NZD 10,000.
Fonterra Oceania Foodservice Director Victoria Landells said it was a privilege to champion the program as it marks its 26th year.
“There’s nothing more inspiring than watching emerging chefs grow and discovering what they’re capable of with the right mentorship,” said Landells.
“This program is something we’re deeply proud of, and we’re honoured to support the next generation of culinary leaders.”
Heading up the 2026 judging panel was resident mentor and Executive Chef Mark Normoyle, who said the talent amongst this year’s participants was exceptional.
“The commitment, creativity and potential we saw on display this year was truly world class. Every participant brought something unique, but our winners truly stood out for their curiosity, skill, teamwork and their determination to keep pushing themselves further,” he said.
Fryer said congratulations were also in order to the eight New Zealanders who were finalists in the Proud to be a Chef competition. They travelled to Australia to compete and were accompanied by tutors and NZ Chefs members Glenn Stridiron, Emily Cross, and Adele Hingston.
The 2026 Proud to be Chef winners now join an alumni community of chefs who have become industry innovators, restaurateurs, educators, and award-winning professionals, continuing a legacy that has helped to shape the region’s culinary landscape for more than two decades.
This year, NZ Chefs has an exciting calendar ahead. May will see the Worldchefs Congress and Expo in Newport, Wales, as well as the Auckland Regional Competitions. The National Restaurant Show in Chicago and the Restaurant and Foodservice Show 2026 in Sydney will also take place during May.
In June, Nestlé Golden Chef's Hat Award North Island will host its semi-final competitions at AUT, and July will see the South Island semi-final competitions take place at Ara Institute. Foodpro Melbourne is also set for late July.
From late August to early September, Fine Food Australia, held in Melbourne, will be the setting for the Nestlé Golden Chef's Hat Award Grand Final.
The NZ Chefs Hospitality Championships will be held at MIT in October.
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