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The World Gourmet Summit (WGS) Awards Of Excellence bestows recognition and acknowledgement on
the industry professionals both locally and regionally, for the past 17 years. One of the titles that has
everyone watching is the Meat & Livestock Australia Rising Chef Of The Year. Individuals must be 32 years
of age and below as of 1 January 2017 and have to be personally involved with running the restaurant
operations. Five criteria are weighed against the nominees: professionalism, culinary skills, consistency,
recognition among peers and commitment to quality. We spoke to these five nominees that will be leading
the next generation of chefs about how they got here, their feelings on where they are at and most
critically, who they hope to be. Here’s a summary of their stories:-
2017
Of Kitchen Brigade
The Next