Applications are now open for the Australian Professional Chef of the Year 2026, one of the industry’s toughest and most prestigious culinary competitions, taking place at ICC Sydney in May as part of Food & Hospitality Week.
The high-stakes competition tests chefs’ creativity, skill and precision as they cook live before an audience and industry leaders, showcasing flawless technique and a deep understanding of flavour under intense time pressure.
The competition’s centrepiece is the mystery box challenge, where finalists receive a set of ingredients and must prepare four servings each of an entrée and a main course. Judges score on taste, presentation and execution, rewarding balance, visual appeal and technical mastery.
Last year’s competition saw Richmond Rodrigues, Executive Chef at Aanuka Beach House in Coffs Harbour, claim the coveted title.
Finalists included Grant Parry from The Star Gold Coast, Antoine Potier from Restaurant Dan Arnold, and Sam Smith from The Growers by Ponte.
The 2026 judging panel features head judge Jamie Gannon, Culinary Director at Feros Group, alongside:
Markus Werner (Delaware North)
Chris Jordan (Three Little Birds)
Simon Sandall (Boronia Kitchen)
Claire Van Vuuren (Bloodwood)
Amanda Fuller (Accor Group)
Troy Crisante (Quay); and
guest judge John McFadden (Ecofry).
Glenn Flood returns as MC.
Applications are now open for the 2026 competition at the Restaurant & Foodservice Show, ICC Sydney and must be submitted by 10 April 2026.
For more information and to enter, visit Food & Hospitality Week.
