Chefs meet in Melbourne to compete for Chef of the Year

Melbourne chefs Daniel Wilson (Huxtable), Mauro Callegari (True South), John Ayala (Richmond Hill Café & Larder), Nick Creswick (Libertine), Steven Nelson (Bistro Gitan), Yik Tan (Nobu), Simon Murphy (The Australian Club), Michele Usci, (DOC Group), Troy Payne (Melbourne Zoo), Richmond Rodrigues (Orange), Craig Dowling (Crown) and Chris Henderson (The Big Group) will compete next week along with chefs from around Australia for a $10,00 cash prize and the title Rare Medium Chef of the Year.

They join competing Victorian regional chefs including Jesse Hughes (Vue Grand Queenscliff), Frank Gorlitz (Schatzi’s Woodend), Daniel Brehaut (Black Bull Tapas Bar & Restaurant Geelong), and professional training chefs Andrew Wisken and Cam Woolcock.

This year’s interstate finalists include the likes of Mathew McCool (Shangri-La Sydney), Ayan Erkoc (Celsuis Adelaide), Jeremy King (Champs Canberra), Matthew Weller (Wildfire Sydney), Alexander Nelson (Mulpha at Hayman), Braden White (Stokehouse Brisbane), and defending champion Neil Abrahams from Royal Canberra Golf Club.

Chefs are given just one hour and a mystery box to prepare their best dishes and are judged throughout the preparation and on the final dish.

“The judging process is highly detailed and will reward the most creative, efficient and capable competitors,” says Competition Director Gary Farrell. “They have to produce something special using the key ingredients and within the time limit”.

The competition will run from 2-4 June under the majestic dome of the Royal Exhibition Building in Melbourne. It will be a part of the annual Foodservice Australia trade exhibition that attracts thousands of visitors from the restaurant and catering sector. Four kitchens will be built on the show floor so visitor can watch all the action.

Gary Farrell will oversee a judging panel of highly experienced chefs including John McFadden (Trippas White Group), Mark Normayle (RACV Club), Peter Dixon (Epicure), Lisa Morrison (William Angliss), Walter Wagner, Nicholas Blackmore and ‘Black Hat’ George Hill.

The major sponsor of the event is Rare Medium, a journal published by Meat & Livestock Australia to bridge the gap between farm and kitchen. It is supported by William Angliss Institute, Chobani Yoghurt, Alsco, Independent Fisheries, Kikkoman, Sous Vide and Victorinox Knives.

Other events to be held concurrently at Foodservice Australia include Apprentice Chef of the Year, Australia’s Best Pie Competition, a new Chocolate Competition, the Global Pizza and Pasta Challenge, an industry conference, plus free professional seminars and workshops.

The Rare Medium Chef of the Year and Foodservice Australia exhibition run from 2-4 June 2013 at the Royal Exhibition Building in Melbourne. Entry is strictly trade only. For more information and free registration visit www.foodserviceaustralia.com.au

Finalists – Rare Medium Chef of the Year 2013

1.   Neil Abrahams           Exec Chef, Royal Canberra Golf Club, ACT
2.   Matthew McCool       Chef De Cuisine, Shangri La, The Rocks, NSW
3.   Daniel Brehaut          Chef / Owner, Black Bull Tapas, Geelong, VIC
4.   Chris Henderson        Sous Chef, The Big Group, Melbourne, VIC
5.   Simon Murphy           Sous Chef, The Australian Club, Melbourne, VIC
6.   Jeremy King              Head Chef, Champs Bistro, ACT
7.   Ayan Erkoc               Head Chef, Celsius, Adelaide, SA
8.   Frank Gorlitz              Chef/Owner, Schatzi’s Café Restaurant, Woodend,
                                     VIC
9.   Matthew Weller         Sous Chef, Wildfire, The Rocks, NSW
10. Braden White            Sous Chef, Stokehouse, Brisbane, QLD
11. Craig Dowling            Sous Chef, Crown, Melbourne, VIC
12. Mauro Callegari           Head Chef, True South, Black Rock, VIC
13. Adrian Van Keulen      Executive Chef, HG Hotels, VIC
14. John Ayala                Head Chef, Richmond Hill Café & Larder, Richmond,
                                     VIC
15. Daniel Wilson             Head Chef/Owner, Huxtable, Fitzroy, VIC
16. Troy Payne               Sous Chef, Melbourne Zoo, VIC
17. Jesse Hughes            Executive Chef, Vue Grand, Queenscliff, VIC
18. Cam Woolcock           Hospitality Trainer, Marian College, VIC
19. Yik Tan                     Sous Chef, Nobu Melbourne, VIC
20. Steven Nelson           Head Chef, Bistro Gitan, South Yarra, VIC
21. Loic  Lemaitre            Executive Chef, Rydges Cambelltown, NSW
22. Richmond Rodrigues   Chef, Orange, Windsor, VIC
23. Nick Creswick            Head Chef/Owner, Libertine, North Melbourne, VIC
24. Alexander Nelson       Demi Chef de Partie, Mulpha, Hayman, QLD
25. Michele Usci              Executive Chef, DOC Group, Carlton, VIC
26. Ren Zeliang              Sous Chef, Lions Football Club, Runcorn, QLD
27. Thiago Vital              Chef, RACV Noosa Resort, QLD
28. Andrew Wisken        VIP Personnel, Melbourne, VIC

Source: Specialised Events, 22 May 2013