Chef Keaton McDonnell on how Canberra’s biggest cook-off shaped his career
Posted on
Since 1965, the Nestlé Golden Chef’s Hat Award has provided a springboard for more than 8,000 young chefs to advance their careers in foodservice.
As Canberra’s next generation of chefs go head-to-head in a career-defining cook-off, Chef Keaton McDonnell will be casting his eye over the creations to determine who will have the chance to progress to the Grand Final of the Nestlé Golden Chef’s Hat Award.
Nearly two decades ago, he was one of the young chefs on the other side of the culinary competition.
Now working as Executive Chef with DOMA Hotels, he admits he doesn’t remember much from his time competing in the national finals of the Nestlé Golden Chef’s Hat Award in 2008 and 2010 – but when he thinks about it, there are still echoes of the heat, pressure, and plated perfection.
“I can’t remember what was going through me,” Keaton says with a laugh.
“Back then it was a team of two, so you’re there competing for yourself and your teammate. It’s always very exciting – especially in the Nationals.”
Keaton’s connection runs deeper than his own competition years – he has a family legacy to uphold.
His father, a long-time culinary teacher at CIT, spent around two decades as an ACT team manager and judge, shepherding young chefs to international finals. Growing up, Keaton would watch as he helped to shape the careers of future chefs, earning the respect of generations of cooks. Years later, he’s following in his father’s footsteps.
“I wanted to give back and stay involved in what’s happening with the competition,” Keaton says.
“It’s always been such a fantastic food service industry awards, and what Nestlé and the Golden Hat have done for the industry and for young chefs – it deserves people who have taken a little bit out of it to give back as much as they possibly can.”
Now in its seventh decade, the Nestlé Golden Chef’s Hat Award has helped to launch the careers of some of Australia’s most respected chefs.
“It’s inspiring that it’s gone on for this long and that it’s still a yearly occurrence,” says Keaton.
“It’s exciting to see young people still pushing themselves and getting involved…it’s really encouraging and inspiring to see people continue to do that – just go out, do something and bring your own name to it.”
Keaton also says that the Nestlé Golden Chef’s Hat Award gives young chefs the chance to challenge themselves, learn from others and gain exposure to the broader industry.
This year’s competition will see more than 300 young chefs aged 18 to 24 compete across Australia and New Zealand, with local culinary talents showing what they can dish up on Monday 22 June at the Canberra Institute of Technology,
The way it works is simple. Each competitor in the Canberra cook-off will have two and a half hours to prepare and present two covers of a main course and a dessert.
Ahead of the heat, competitors developed and submitted their own original recipes, demonstrating their ability to plan, execute and perform under pressure in a professional kitchen environment.
“Back when I was doing it, we would go with the traditional French style of food. Now you see a huge amount of multiculturalism, which is awesome,” says Keaton.
“It’s all still as much about technique, but it’s cool to see how everything’s developed, and the way young chefs are thinking about their food.”
During the 2026 Nestlé Golden Chef’s Hat Award, dishes will also be assessed to globally recognised standards, with chefs judged on technical skill, creativity, presentation and flavour, and the opportunity to earn medals at each stage.
The top scorer from the Canberra cook-off will progress to the national final, competing against the other competition finalists from across Australia and New Zealand.
With competitors vying for a share of over $28,000 in prizes – including the top prize of a seven-day international culinary trip to Singapore (valued at $10,000) – the competition remains one of the industry’s most valuable platforms for emerging culinary talent.
“Competing in the Nestlé Golden Chef’s Hat Award was a defining experience early in my career. It pushed me to step outside my comfort zone, back my skills and perform under pressure in a way that helped build real confidence in the kitchen,” says Keaton.
“Judging is about being able to give back and keep the legacy going.”
For more information on the Canberra cook-off, visit goldenchefs.com.au or follow the Instagram, Facebook and YouTube pages.
Images supplied.
