As expected, the much anticipated Chef of the Year competition was one of the most popular events at the Foodservice Australia
exhibition in Sydney.
The competition, which was presented by Luus and Willian Angliss Institute featured 24 of the best professional chefs.
Each competitor was required to prepare three dishes in one hour using the ingredients contained in a mystery box.
The competition was incredibly close between Neil Abrahams from the Royal Canberra Golf Club, Matthew McCool from Criniti’s and previous winner Nicholas Poelert from Embrasse.
Abrahams was eventually crowned the overall competition winner. He received an impressive trophy, along with $10,000 cash.
Paul Epsimos from William Angliss Institute in Sydney won the apprentice competition and received a $2000 cash prize.