A professional culinary competition for emerging chefs in australia and new zealand.
Applicable only to the Professional Chef Group and the Culinary Student Group
(TAFE and other accredited culinary schools).
The ANZ Young Chef Competition aims to promote Asian culinary culture, support culinary education, and strengthen engagement within the professional chef community.
Participants must meet all of the following criteria:
Contestants are required to create an original Asian fusion dish using a minimum of two Lee Kum Kee sauces, including at least one Panda Brand Oyster Sauce.
Creativity, flavour balance, and innovative interpretation of Asian culinary techniques are strongly encouraged.
(Applicable to all competition groups: Professional Chef and Culinary Student)
Silver Award
Gold Award
Bronze Award
(Applicable only to the Culinary Student category)
Best Creativity Award
Best Sauce Pairing Award
Best Presentation Award
Indulge in a four-day, three-night culinary escape to Hong Kong, designed exclusively for our winners.
A total of five winners will be selected to join the Essence of Hong Kong Gastronomy Experience, including Gold and Silver winners from the Professional Chef category, and Gold, Silver, Bronze winners from the Culinary Students category.
01
A private tour of the Lee Kum Kee Hong Kong Headquarters
02
An exclusive, behind-the-scenes brand immersion at the Lee Kum Kee Xinhui Production Plant
03
Curated cultural and culinary experiences across Hong Kong
04
Complimentary round-trip flights and hotel accommodation
April
2026
Competition announcement
1 May - 30 June
2026
First Round Submissions
(2 Categorizes):
- Professional Chefs
- Culinary Students
1 July - 17 July
2026
Judging and screening
21 July
2026
Total of 16 Final Round contestants publicly announced:
- 4 Professional Chefs
- 12 Culinary Students
Week of
28 September
2026
2026 ANZ Young Chef Competition Grand Finale and Awards Presentation
Entry mechanics vary depending on participant category. Please review the relevant pathway below carefully before entering the competition.
Professional Chef Group and Culinary Student Group (including TAFE and other accredited culinary schools) must complete the online submission form and upload all required materials through the official competition website by 30 June 2026.
Required materials include:
Written recipe submission
Cooking video
Final dish photograph
Chef background and personal details
For the student group competition, Le Cordon Bleu students will participate through internal, school-based selection rounds coordinated by their respective campuses, from which six students will be chosen to advance to the Final Round. These finalists will compete alongside TAFE students and participants from other recognised culinary institutions.
APPLICABLE ONLY TO THE PROFESSIONAL CHEF GROUP AND THE CULINARY STUDENT GROUP
(TAFE AND OTHER ACCREDITED CULINARY SCHOOLS)
