A 22-year-old chef from Muirhead has won the regional Nestlé Golden Chef’s Hat Award securing her place in the 2026 grand final of the long-running national culinary championship.

During the cook-off at CDU last week, Gaby Mae De Vera, who works at Roberston Barracks, impressed the judges with her bold menu featuring a lamb rump served with celeriac purée, charred broccolini, honey-glazed carrots, crispy leek, and brandy jus for the main course.

For dessert, she presented a crème caramel, accompanied by flambé orange segments, rhubarb compote, and cream.

“I entered the competition to broaden my horizons and help build my career,” Ms De Vera said.

“My goal was to challenge myself with new dishes that would enhance my creativity and develop my skills in a fast-paced environment.

“This experience has challenged me in the best possible way and has given me the confidence to continue growing as a chef. Reaching the Grand Final is a significant milestone in my career.”

Charles Darwin University Culinary Arts Lecturer, and a judge for the competition, Brett Stevens praised Ms De Vera’s performance noting her technical skill, precision, and professionalism.

“Her lamb rump and crème caramel were expertly executed, showcasing strong flavour balance and refined technique,” he said, highlighting her excellent organisation and attention to detail.”

Ms De Vera will now advance to the national Grand Final of the Nestlé Golden Chef’s Hat Award, taking place at Fine Food Australia in Melbourne, where 11 top young chefs from Australia and New Zealand will compete in front of a live audience.

Gaby’s lamb dish that impressed the judges. PIC: Nestle Golden Chef’s Hat Award

The event attracted a number of rising stars from Darwin and nearby suburbs, who were judged by experts from the Australian Culinary Federation based on technical skill, creativity, presentation, and flavour.

The Grand Final will occur over two heats on August 31 and September 1, with the winner announced at the Industry Awards Dinner on September 2.

The coveted title of the 2026 Nestlé Golden Chef of the Year comes with a grand prize of a seven-day international culinary experience in Singapore valued at AUD $10,000.

Additionally, there will be awards in various categories recognising culinary excellence, including Best Signature Dish, Most Creative Use of Nestlé Product, Best Savoury Dish, Best Dessert Dish, and the Most Sustainable Approach Award.

“I am incredibly proud to represent Darwin on a national stage,” Ms De Vera said.

The Nestlé Golden Chef’s Hat Award, now in its seventh decade, is renowned as the longest-running culinary competition for young chefs in Australia, aiming to foster the next generation of foodservice leaders through mentorship and hands-on experience.