The Sydney Morning Herald Good Food Guide 2026 Young Chef of the Year Finalists: Challenges and Aspirations
As the culinary landscape continues to evolve, the voices of young chefs are shaping the future of dining. The finalists for The Sydney Morning Herald Good Food Guide 2026 Young Chef of the Year, presented by Smeg, illustrate the challenges faced by budding kitchen talents and their aspirations to redefine the culinary experience. These finalists, from esteemed establishments like Quay and Sixpenny, have navigated their way through significant hurdles, demonstrating resilience and innovation in a competitive environment.
Highlights and Challenges in the Culinary Journey
The journey of a young chef is often a blend of passion, determination, and hardship. This year’s finalists were selected from over 30 applicants across New South Wales and the Australian Capital Territory, each bringing their unique experiences and insights to the table. The finalists, all under the age of 30, are required to be permanent Australian residents and cannot be owners or executive chefs, allowing emerging talent to shine.
Callan Boys, the editor of Good Food Guide, shares, “We had one of the most impressive groups of applicants I’ve ever seen for the award.” This statement encapsulates the shared commitment and talent reflected in the finalists’ journeys.
Chloe Sharp: Breaking Through the Glass Ceiling
Standing out among this year’s finalists is Chloe Sharp, currently a sous chef at The Palomar. Her journey has been marked by the invisible barrier of a glass ceiling. “The main reason, I believe, was because I was female,” Sharp reflects, underscoring the gender discrimination still prevalent in the hospitality sector.
Her pivotal career moment came when she joined Kiln at The Ace Hotel. Under the mentorship of Mitch Orr, Sharp discovered a nurturing management style that encouraged rather than discouraged talent. She aspires to create a similar environment at The Palomar, advocating for empathy and understanding over a culture of fear.
Daniel Wesson: From Corporate to Cuisine
Daniel Wesson’s path from the corporate world to the vibrant kitchen showcases another facet of the modern culinary narrative. Initially a marketing professional, he was drawn back to hospitality after experiencing the warmth and honesty of a bustling kitchen. “I stopped dreaming about being a chef and started living it,” he states, emphasizing how he made a deliberate choice to dedicate his life to culinary arts.
Wesson also points to ongoing staff shortages in the industry, stressing the importance of early exposure and education in restaurants. His insights suggest a need to cultivate a new generation of chefs who view this career as both viable and rewarding.
Juan David Taborda Londono: Fine Dining in a Cost-of-Living Crisis
Exploring the theme of fine dining amid economic constraints, Juan David Taborda Londono, a sous chef at Quay, believes that even in tough times, fine dining is about creating unforgettable memories. His experiences at renowned establishments like Eleven Madison Park have shaped his philosophy around culinary excellence.
However, he acknowledges a shift in the dining landscape, with a decline in traditional fine dining restaurants due to rising costs and staff shortages. “I would say there’ll be less fine-dining restaurants [over the next few years], and there’ll be more fine-casual restaurants,” he posits, hinting at a more relaxed yet high-caliber dining experience.
Jade Gilmour: Navigating Mental Health Challenges
For Jade Gilmour, the 27-year-old pastry chef at Sixpenny, the emotional toll of the culinary profession is a reality. She candidly recalls her early days filled with self-doubt and fear of failure. “I was afraid of being wrong… it stemmed from my own depression and anxiety,” she admits.
Gilmour highlights the importance of mentorship and support systems in the industry. Finding mentors who prioritize mental health can create a nurturing environment, transforming personal challenges into sources of motivation and growth.
Jen Kwok Lee: Challenging Stereotypes in Hospitality
Jen Kwok Lee, another inspiring finalist, confronts the stereotype of tourist trap restaurants head-on. Coming from Malaysia, Lee’s career has focused on elevating the perception of hotel dining in Australia. His role at the Ritz-Carlton Melbourne allowed him to build Atria into a recognized establishment, challenging perceptions with high-quality offerings.
Now, as head chef at Infinity by Mark Best, Lee is determined to debunk preconceived notions surrounding immigrant chefs in Australia. He emphasizes the need for recognition and proper career progression in the industry, arguing against the misconception that hospitality careers are merely stepping stones for residency.
As we follow the journeys of these remarkable young chefs, it’s clear they are not just cooking; they are reshaping the culinary narrative in Australia. Through their experiences, they illustrate a vibrant, evolving industry filled with potential and promise.