Motueka chef Paige Hutchinson has taken out the South Island title at this year’s Nestlé Golden Chef’s Hat Award, earning the highest score at the regional cook-off in Christchurch.
The 23-year-old secured a silver medal and impressed judges with her technical skill, creativity and refined flavours at the event, held at Ara Institute of Canterbury.
Now in its seventh decade in Australia and seventh year in New Zealand, the competition is a respected platform for emerging chefs, offering hands-on experience, mentoring and industry recognition.
Paige was among the South Island’s rising culinary talent competing to prepare two covers of a main course and dessert within two-and-a-half hours, using original recipes. Dishes were judged on technical ability, presentation, flavour and creativity.
She says the win follows years of persistence.
"This is my fifth year competing in the South Island regional finals, so finally winning means so much to me. It has taken a lot of hard work, and each year I've taken on board the judges' criticism and advice to keep improving.
"Working full time at The Smoking Barrel meant fitting practice time around work whenever I could, but every hour was worth it. The competition has pushed me to become a better chef.
"My advice to other young chefs is simple – just do it. You've got nothing to lose and everything to gain. It's an amazing opportunity to challenge yourself, learn from some of the best in the industry and build your confidence."
Nestlé Professional commercial advisory chef Karl Seidel says Paige’s dishes showed precision and balance.
"Paige delivered two beautifully balanced dishes that demonstrated confidence, precision and creativity. Her reverse-seared cold-smoked lamb was cooked perfectly and paired with thoughtful, well-executed accompaniments, while her dessert showcased bright seasonal flavours, excellent technique and a sophisticated balance of textures. Together, they reflected the high calibre of talent emerging from New Zealand's culinary industry."
Her winning main featured reverse-seared cold-smoked lamb rump with fondant kūmara, horopito culture, beetroot jus, pickled beetroot and macadamia dukkah.
For dessert, she presented a lemon, pear and kawakawa syrup cake with pear and yoghurt sherbet, citrus broken gel, honey and oat crumb, finished with a creamy citrus espuma.
Christchurch chef Valerii Stupnytskyi also stood out, winning the regional Best Signature Dish Award for a KitKat fondant with three textures of pear and pear brandy ice cream.
Sponsored by KOI Knives, the award recognises a chef’s individual style, creativity and culinary background.
Paige will now compete in the grand final at Fine Food Australia in Melbourne, where 12 of the best young chefs from across Australia and New Zealand will cook in front of a live audience.
The final takes place across two heats on Monday, 31 August and Tuesday, 1 September, with the winner announced at an industry awards dinner on Wednesday, 2 September.
She says her focus has already shifted to the next challenge.
"Representing the South Island at the Grand Final is an incredible opportunity and one I'm really proud of. My focus now is on Fine Food Australia in Melbourne. I'll keep practising, refining my dishes and doing everything I can to be ready."
The overall winner will be crowned 2026 Nestlé Golden Chef of the Year and receive a seven-day culinary experience in Singapore valued at AUD$10,000.
