Invercargill-based chef Sam Kissell was one of two Treble Gold winners for New Zealand at the Nestlé Golden Chef's Hat Award.
The 2025 Nestlé Golden Chef's Hat Awards were an overwhelming success for New Zealand’s entries.
Emily Morgan, an Auckland-based chef, took home the title of Nestlé Golden Chef of the Year, along with her treble gold medals. Fellow Kiwi Sam Kissell was also awarded treble gold for his performance in the competition.
For both New Zealand chefs to win treble gold is a very rare and prestigious achievement. They have represented both the North Island and South Island with pride and have achieved a momentous accomplishment.
Kissell, an Invercargill-based chef, graduated from SIT earlier this year with a NZ Diploma in Cookery (Advanced) Level 5. He has since worked at Euna in Invercargill as a Commis and Chef de Partie, before winning the Regional South Island Golden Chefs heats in June.
At the regional finals, Kissell was praised for his bold flavours, refined techniques, and meticulous attention to detail. His menu included a delicious seared beef rump, coriander and broccoli puree, honey-glazed Brussels sprouts, broccoli florets, MAGGI Instant Mashed Potato horopito and cumin croquette, plus a MAGGI Jus Lié Mix red wine jus, chimichurri and pickled carrot ribbon.
He has travelled to Australia to work on a luxury outback resort, and has been offered a position in the Murray River.
Glenn Stridiron, Program Manager for Hospitality and Cookery at SIT, said Kissell has been a standout student.
“It has been an honour and a privilege to work with Sam on his journey from being a student at SIT, then his first competition in the 2024 Golden Chef Hat, through to the 2025 finals, and hopefully again in the future. Sam is an inspiration to young ( and older) chefs, due to his passion, commitment, professionalism and composure in the kitchen,” said Stridiron.
Kissell returned to New Zealand in late August to prepare for the grand final, which took place at Fine Food Australia in Sydney. He did a basic practice to test a couple of concepts, then had to submit his food orders. He did a further five practices based on his decisions and dish concepts.
Nestlé Commercial Advisory Chef judge, Karl Seidel, said that for 60 years, the Nestlé Golden Chef’s Hat Award has been about providing a platform for emerging chefs and supporting future hospitality leaders.
“Sam’s passion and potential really shone through on every plate, making him a clear winner on the day.”
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