The field has been set for Queensland’s most prestigious culinary competition, with 20 talented chefs from across the state confirmed as finalists for the Queensland Chef of the Year 2025 competition.
The finalists, representing a diverse range of venues from high-end restaurants to regional establishments, will compete in the live cook-off at the Food & Hospitality Queensland show on 12-13 October at the Brisbane Convention & Exhibition Centre.
Selected from applications and menu submissions from professional chefs statewide, the finalists showcase the depth and diversity of Queensland’s culinary talent, with representatives from Italian restaurants, Japanese izakayas, brewing companies, luxury retreats, and innovative contemporary venues.
Meet the 2025 finalists
Giuseppe Morabito from Ollie’s Italian restaurant will bring his expertise as Head Chef, while Robert Cauilan, Executive Chef at Aussie World, represents the theme park dining sector. From Brisbane’s hotel scene, Dino Ng of Rydges Southbank will compete as Executive Sous Chef.
Alfan Musthafa, Head Chef and Co-Owner of Warisan, joins brewing industry representatives Kritcawat Buarak and Siyeon Park, both Chef de Partie at Felons Brewing Co.
The fine dining sector is well represented with Jennifer Blashak from Gabbinbar as Head Chef and Alex Hall, Senior Sous Chef at Spicers Tamarind Retreat.
Additional finalists include; Giancarlo de Brito (Sous Chef, IL MOLO), Killian Mickael (Sous Chef, Clarence Restaurant), Grant Parry (Head Chef, Cucino Vivo), Kim Terry (Sous Chef, RAAF Amberley), Leonardo Rachid Militao (Executive Chef, Etsu Izakaya), and Andrei Nicolas Suarez (Head Chef, Guerrilla & Co Pty Ltd).
Rounding out the field are Adrien Jeannier (Chef Demo/Private Chef, Vanilla Zulu), Daniel Barone (Head Chef, Vitalia’s Italian Restaurant), Leon Stone (Centre Chef, Edge Early Learning Milton), Martyn Ridings (Chef Patron, Restaurant Dorsia), Ha Chul Sung (Head Chef, Moo Moo the Wine Bar and Grill Brisbane), and Dayan Hartill-law (Executive Chef, HOTA Pty Ltd).
Competition format and stakes
Each finalist will face a one-hour cooking challenge, preparing two dishes—one main and one entrée or dessert—that demonstrate creativity, skill, and technical precision under pressure. The knockout format will see competitors advance through elimination heats to the semi-final and grand final.
“The calibre of applications this year has been exceptional,” said Mike Hill, event director for the Food & Hospitality Queensland Show. “These 20 finalists represent the very best of Queensland’s professional kitchen talent, from established head chefs to rising stars in sous and specialised roles.”
The competition offers a $2,500 cash prize for the overall winner, with heat winners receiving $250 each.
Expert judging panel
The finalists will be evaluated by a distinguished panel led by head judge Jamie Gannon (Culinary Director, Feros Group), alongside Carolyn Helmy (Chef de cuisine, The Star), Claire Van Vuuren (Head Chef and Owner, Bloodwood), and Spencer Patrick (Owner and Chef, Harrisons).
Judges will assess dishes on flavour, balance, presentation, and the chefs’ ability to perform under the intense pressure of live competition with industry professionals and show visitors watching from the expo floor.
The Queensland Chef of the Year competition is a highlight of the Food & Hospitality Queensland event, which attracts chefs, venue owners, and foodservice professionals from across the state. The live competition format allows visitors to witness Queensland’s culinary talent in action while providing competitors with a unique platform to showcase their skills.
The competition takes place over two days from 12-13 October at the Brisbane Convention & Exhibition Centre as part of the broader Food & Hospitality Queensland show.
