Meet the 24-year-old chef from Franklin who has earned national recognition at the 2026 Nestlé Golden Chef’s Hat Awards
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Canberra local and Chef de Partie at Rebel Rebel Dining, Rose Chursuwannachai, has gained national recognition after taking home a trio of medals from the 2026 Nestlé Golden Chef’s Hat Awards.
Awarded gold for her entrée, silver for her main course and gold for her dessert, the two-time national finalist competed against 10 other young culinary stars from across Australia and New Zealand in the live cook-off, standing out for her creativity.
Rose’s childhood in Chonburi, Thailand, inspired her dessert, which won the Most Creative Use of Nestlé Product Award*.
Featuring citrus meringue cigarettes, coconut rice pudding made with MAGGI Coconut Milk Powder Mix, white chocolate chantilly cream, rhubarb and orange compote, crisp rhubarb shards and salted potato crumb made with MAGGI Natural Mashed Potato, it was noted as an “eye-catching and unique dessert that balanced refined elements and really showcased her craft.”
Rose says that she wanted each element of the dessert to tell a story.
“The meringue represents where my pastry journey began, as it was the first dessert I taught myself to make when I was 12. The coconut rice pudding is a connection to my hometown in Thailand, while the rhubarb and orange bring the acidity and freshness to balance the sweetness,” she explains.
“The salted potato crumb was inspired by my best friend, who is gluten-free, and I wanted to create a crunchy element she could enjoy too. The campfire-inspired shape comes from childhood trips to northern Thailand, where my family would sit around the fire, eating and talking together. So, each element has a purpose, both in the way it tastes and, in the memories, and experiences it reflects.”
Currently working as a Chef de Partie at Rebel Rebel, Rose says that representing Canberra on the national stage was an incredibly special feeling.
“Before I came to Canberra, I was just a small-town girl from Thailand, and moving here has helped me grow so much, not only as a chef but also as a person. Canberra gave me the space to become more confident, be myself and learn what kind of chef I want to be,” she says.
Rose is influenced by her Thai background when it comes to cooking, seeing her look for balance between sweet, sour, salty and umami flavours. She says that Canberra’s diverse dining culture provides a unique opportunity for young chefs like her to learn different styles of cooking.
“I also think the hospitality community here is very supportive of young chefs. Through my work and competitions, I’ve met people who are willing to share their knowledge and encourage me to keep improving,” says Rose.
“I’ve received so much support throughout my Golden Chef’s journey, and I’m really grateful to be part of Canberra’s hospitality community.”
From teaching herself to make meringue in her family’s kitchen in Thailand to cooking up a storm at Fine Food Australia in Melbourne, Rose’s career has already taken her far. But as she looks to the future, she hopes to work in some of the World’s 50 Best Restaurants – learning from leading chefs while continuing to develop her skills across both savoury and pastry disciplines.
“I have the opportunity; I’d love to work in different parts of the world and experience different cuisines, kitchens and cultures,” she says.
“Eventually, one of my biggest goals is to open a private dining experience of my own, where I can create my own food and share my style and stories through what I cook.”
As a young Canberra chef on the rise – pastry-themed pun intended – Rose will be one to watch.
To learn more about the Nestlé Golden Chef’s Hat Award, visit goldenchefs.com.au
