The Nestlé Golden Chef’s Hat Award is one of Australasia’s most respected culinary competitions for emerging chefs. Established in 1965, the competition has spent more than 60 years supporting and developing young culinary professionals, providing opportunities to showcase their skills, learn from industry experts, and benchmark themselves against their peers.
This year’s regional cook-offs attracted more than 100 aspiring chefs from across Australia and New Zealand, all vying for a place in the Grand Final at Fine Food Australia later this year. Against this highly competitive field, Shayani’s silver medal result is an exceptional achievement.
A talented member of the Atawhai kitchen team, Shayani impressed the judges with a menu that blended technical precision with distinctive flavour combinations.
Her main course featured Brown Butter-Basted Cumin Lamb Rump with Roasted Kumara Purée, Chilli Pear Chutney, Glazed Baby Beetroot, Crispy Enoki Bhaji and Garam Masala Maggi Lamb Jus.
For dessert, Shayani presented KitKat French Vanilla Mousse with Buondi Coffee Gel, Nestlé Docello Snowcap White Chocolate Coffee Mirror Glaze, KitKat Macadamia Crunch and Crisp Tuile, demonstrating both creativity and attention to detail.
The result is a reflection of Shayani’s dedication to her craft and the passion she brings to the Atawhai kitchen every day. Her achievement highlights the calibre of talent within the team and serves as an inspiring example of what can be achieved through hard work, continuous learning, and a commitment to excellence.
Everyone at Atawhai and The Kind Foundation is incredibly proud of Shayani and congratulates her on this remarkable accomplishment. We look forward to seeing where her culinary journey takes her next.