Young Victorian chef crowned ‘Golden Chef of the Year’ in prestigious competition

Sep 06, 2024

Young Victorian chef crowned ‘Golden Chef of the Year’ in prestigious competition

An apprentice chef from Melbourne’s Mercer’s Restaurant, Archer Houghton, has been named the 2024 Nestlé Golden Chef of the Year.

Chef Archer, aged 21, battled it out against 10 other national finalists at the two-day grand final of the Nestlé Golden Chef’s Hat Award, held at Melbourne’s Fine Food Australia Expo.

Incredibly, this was Chef Archer’s first time participating in Australia’s longest-running culinary competition for emerging young chefs.

Taking home the grand prize valued at $10,000, including a 14-day all-expenses-paid trip to the Worldchefs' Congress in Singapore and work experience at a renowned restaurant, Chef Archer said: “It’s been an honour to represent Melbourne in this prestigious award and compete against some of the best young chefs in the industry.

“All those months training for the regionals through to finals was made possible thanks to the support of our mentors and sponsors. And while I’m extremely proud to be crowned the Nestlé Golden Chef of the Year and take out this incredible prize, it’s the new skills I’ve learned and friendships I’ve made which I’ll cherish forever. This is such a meaningful award, and I can’t wait to see what comes next in my career thanks to this", he said. 

Assessed to globally recognised standards, the 11 finalists were required to prepare, cook and present an original three-course menu consisting of a vegetarian entrée, a main course featuring beef, and a hot or cold dessert. Chefs were required to choose from a set pantry, including Australian native ingredients and a range of Nestlé Professional products.

The panel of expert judges from the Australian Culinary Federation, NZChefs, Nestlé Professional and industry professionals awarded Chef Archer a silver medal for his entrée, gold for main and gold for his dessert. They praised his menu’s delicious flavour combinations that pushed the boundaries of sweet and savoury. The dishes included:

Entrée: Mushroom and tofu custard with picked vegetables and beetroot gazpacho.
Main: Seared rostbiff with a cottage pie, roasted carrot, wilted greens and black pepper sauce.
Dessert: Strawberry and pink peppercorn mousse with a macadamia and coconut crumble, fresh berry salad and basil foam.

Nestlé Executive Chef and Golden Chef judge, Elke Travers said: “Calm under pressure and well-practised, Chef Archer delivered a consistent menu from start to finish. Demonstrating great technique across all courses, he showcased fresh flavours and surprising textural contrasts. He demonstrated such skill, knowledge and maturity throughout the competition, and this experience will no doubt take his career to new heights.”
 
“The Nestlé Golden Chef’s Hat Award competition is all about providing a platform for emerging chefs and supporting our future hospitality leaders, and all 2024 finalists have been extremely impressive. From the 134 budding chefs who competed in the regional cook-offs to the final 11, it makes us so proud to see this cohort excel. We cannot wait to see what Chef Archer and our finalists go on to accomplish in the future,” Chef Elke said.

Since 1965, the prestigious culinary competition has provided a springboard for more than 8,000 emerging chefs to advance their careers, test their skills and learn from leading industry experts. The event showcased the crème de la crème of young culinary talent from Australia and New Zealand following regional and metro cook-offs earlier in the year.

Rewarding ‘golden’ careers in the making

In addition to the Nestlé Golden Chef of the Year, other grand final award winners included: 
 
Most Creative Use of a Nestlé Product: Chef Emily Morgan, aged 18 from New Zealand’s North Island, delivered a delicious bitter dark chocolate cremeux with raspberry gel and dark chocolate soil, featuring Nestlé Continental Bitter and Nestlé Royal Kibble couverture dark chocolate.

Maggi Best Savoury Dish: Chef Anshul Gurang, aged 24 and representing New Zealand’s South Island, plated up an entrée of creamy pea mousse with fresh peas, citrus gel, smoked ricotta, and chilli macadamias – described as a visually stunning dish that captured the vibrancy and freshness of spring. 

Nestlé Docello Best Dessert Dish: Chef Deborah Ridley, aged 18 from Belconnen ACT, put the ‘icing on the cake’ with her mouthwatering dessert of pumpkin entremets, brown sugar crumble, candied pumpkin, and berry and pumpkin gels. 

Buondi All-Rounder: Chef Sarah Jones, a 24-year-old chef from Adelaide, took out this esteemed, inaugural award. With a natural talent for mentoring and comradery, Chef Sarah embodied the true spirit of a team player supporting her teammates throughout the competition. 

The Sustainable Practice Award: Chef Kyle Victoriano, aged 20 from New Norcia, Western Australia for his innovative ideas around the use of e-water, a rainwater-irrigated herb garden and the use of sustainable packaging. Chef Kyle emphasised sustainability as a chef's responsibility and an essential commitment to our future.

The winning chefs received a selection of kitchen equipment, tuition and cash from a prize pool of over $8,000AUD thanks to event sponsors SOLIDTEKNICS, KOI Knives and Nestlé Professional.

Supporting career longevity for young chefs

The hospitality industry is renowned for its fast-paced, high-pressure environment. Beneath the creativity and passion are significant mental health challenges and burnout, especially among young chefs.

In 2024, The Burnt Chef Project has partnered with the Nestlé Golden Chef’s Hat. This not-for-profit organisation provides education and resources to support the mental health and well-being of those working in the food service industry. 

“The need for mental health support within the hospitality industry is paramount. Our partnership with The Burnt Chef Project aims to provide young chefs with access to mental health resources and tools to thrive, both professionally and personally, and have long, fulfilling careers,” Chef Elke said.

The Nestlé Golden Chef’s Hat Award is also supported by its Nestlé Professional food and beverage portfolio, which includes Buondi, Maggi and Nestlé Docello.  
 
For more information and updates on the 2024 Nestlé Golden Chef’s Hat Award, please visit goldenchefs.com.au.


Share this