A 22-year-old Sunshine Coast chef has claimed the Queensland crown in a prestigious culinary competition.
Ashton Teed was adjudged the state winner of the Nestle Golden Chef’s Hat Award, securing a place in the national final.
Mr Teed, who works at the award-winning Spirit House Restaurant in Yandina, earned the highest score at the Queensland cook-off in Brisbane.
The competition challenged 12 of the state’s rising culinary stars to prepare and plate up two covers of a main course and dessert within two and a half hours, using their own original recipes.
Competitors were assessed by experts from the Australian Culinary Federation, with dishes evaluated on technical skill, creativity, presentation and flavour.
Mr Teed’s main dish was a pan-seared lamb rump with cauliflower and capsicum romesco, pan jus lie sauce, steamed cauliflower stem, brown butter cauliflower florets, crispy parsley leaf and gremolata.
His dessert was a coconut and yoghurt parfait with olive oil mousse, coconut chocolate jelly, peeled pistachios, espuma coconut cake, lemon and juniper.
“I decided to enter the Nestle Golden Chef’s Hat Award to challenge myself and see what I could achieve by stepping outside my comfort zone,” he said.
“My dish was inspired by a desire to create something both sustainable and refined, using as much of the cauliflower as possible across different components.”
Nestle Professional Executive Chef and Golden Chef judge Elke Travers applauded Mr Teed.
“The Nestle Golden Chef’s Hat Award continues to provide meaningful career pathways for young talent in Queensland and we are once again truly inspired by the passion and skill shown by the local chefs who entered.”
“Chef Ashton particularly impressed the judges with his dish that balanced complexity and precision.
“His dessert featured a light and fluffy coconut sponge and his main paired bold flavours and beautifully cooked lamb.
“While the presentation appeared delicate, every element was executed to perfection, resulting in a truly stunning dish.”
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Now in its seventh decade, the Nestle Golden Chef’s Hat Award is the longest-running culinary competition for young chefs, aimed at supporting the future foodservice leaders and shaping careers through hands-on experience, mentorship and industry recognition.
The national final will be held at Fine Food Australia in Melbourne, where 11 top young chefs from across Australia and New Zealand will compete in front of a live audience.
It will take place over two heats on August 31 and September 1, with the winner announced on September 2.
“Representing Queensland on a national stage is something I’m incredibly proud of,” Mr Teed said.
“I’m looking forward to meeting and learning from some of the country’s most talented young chefs in Melbourne.
“Opportunities like this push you to grow, build new relationships and open doors across the industry.”
The finalists will be cooking for the prestigious title of 2026 Nestle Golden Chef of the Year, with the major prize including a seven-day international culinary experience in Singapore valued at $10,000.
Mr Teed works under the mentorship of Spirit House Head Chef and Nestle Golden Chef’s Hat Award alumni Tom Hitchcock.
Mr Hitchock said the competition helps young chefs’ confidence.
“It’s an opportunity to test your skills, learn from others and build connections across the industry,” he said.
“These are the experiences that help shape your career long after the competition ends.”
