NZ Young Chefs Club

NZ Young Chefs Club NZ Young Chefs Club was designed to connect the up and coming generation of chefs together using the assistance of social media.

The NZ Young Chefs Club was created to provide a forum for the next generation of chefs to network and collaborate together using the assistance of tools such as Facebook. We aim to provide, support, events and mentoring. Our main goal is to assist in the learning and networking in the culinary field to help build working relationships in the industry. We endeavor to teach new techniques, offer de

monstrations to learn new skills that may not be available in all work places as well as food that may not be at everyone's disposal. One of the clubs major goals is for the industry as a whole to take another step up and become a more knowledgeable and professional trade.

13/06/2026

Well done to our Chairman of the NZ Young Chefs Club, Chamee Ratnayake - just home from Worldchefs Congress in Wales - and on fire!

Congratulations to Chamee Ratnayake - GOLD MEDAL winner of this year’s Nestle Golden Chef Hat - North Island competition...
13/06/2026

Congratulations to Chamee Ratnayake - GOLD MEDAL winner of this year’s Nestle Golden Chef Hat - North Island competition. Great to see a NZ Young Chef member perform at this high culinary level.
NZChefs Association




AUT - Auckland University of Technology

Gordon RAMSAY’s three star Michelin flagship restaurant at Royal Hospital road in London was a true culinary experience!...
25/05/2026

Gordon RAMSAY’s three star Michelin flagship restaurant at Royal Hospital road in London was a true culinary experience! Our four NZ Young Chefs got to experience the degustation ‘Carte Blanche’ and ‘Menu Prestige’. Some of the many highlights included, fresh herb infused tomato tea, oscietra caviar, laminated bread, Scottish scallops, turbot, pigeon, un pasteurised French cheeses and a tour of the kitchen - and having a chance to chat with the very welcoming Chef de Cuisine, Kim Ratcharoen.


Day 4 – Final Day of CongressWhat a way to finish!We had a very early start, up before dawn to catch the opening of the ...
20/05/2026

Day 4 – Final Day of Congress
What a way to finish!

We had a very early start, up before dawn to catch the opening of the Global Young Chef competition — loudly cheering on our two Australian competitors from the sidelines.

The morning then took an unexpected and fascinating turn with an impromptu introduction and tasting from Koppert Cress, a Dutch producer growing more than 80 varieties of microgreens and cresses. These are ingredients often misunderstood or underused by chefs, but Franck Pontaise completely opened our eyes, and our palates, to fuller flavour and their potential. Truly inspiring.

Next, we headed into Cardiff to visit the Central Market (est. 1891). A real highlight was the Welsh cake stall — hot, straight off the plate, somewhere between a scone and a pancake, dotted with raisins… and absolutely delicious. We also explored the fish market and sampled fresh rock oysters (though I’ll admit — our Pacific oysters still hold their own!).

With all the Congress Young Chefs together, proudly in our chef whites - we made a return visit to Cardiff Castle for a fantastic group photo.

Back at the convention centre, we shared lunch followed by more panel discussions before preparing for the evening’s black-tie gala dinner. And what a night it was!

Seeing the young chefs out of their whites and into their glad rags was something special — sharp, confident, and clearly stepping onto the international stage as true culinary ambassadors. Watching them connect - not only with each other, but with senior chefs from around the world, was incredibly rewarding.

The formal four-course dinner and presentation of competition awards was a fitting conclusion to what has been a rich, inspiring, and unforgettable four days.

A heartfelt thank you once again to our sponsors, friends, family, and all our supporters — we couldn’t do this without you.

Day 3 at the World Chefs Congress – and the friendships are really coming alive. Having some great laughs as well as gr...
20/05/2026

Day 3 at the World Chefs Congress – and the friendships are really coming alive. Having some great laughs as well as growing confidence, and a real sense of camaraderie within the YOUNG CHEFS.
A big day of learning – from the reality of food waste through Worldchefs “Feed the Planet”, to a forward-focused discussion on the menu of 2050. Themes of zero waste, diverse proteins, nutrient-dense food, and the evolving role of chefs as influencers.
A very honest and powerful session from The Burnt Chef Project also reinforced onthe importance of mental health within our industry. The chefs also had a small group Q n A with River Cafe Executive Chef Sian Wyn Owen.
We were also incredibly fortunate to hear from Kiwi freediver Jamie Kirkaldy of Greenstraight Scallops – sharing his story and offering us an unforgettable tasting of live, wild Devon scallops, hand-dived from 20 metres and delivered direct to chefs.
This is what it’s all about – learning, connections and understanding our responsibility as chefs.



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AUT - Auckland University of Technology

Here in Wales - we YOUNG CHEFS gathered around the table after service, tired but excited, as Tom Phillips and Hywel Gri...
18/05/2026

Here in Wales - we YOUNG CHEFS gathered around the table after service, tired but excited, as Tom Phillips and Hywel Griffith shared stories about their careers. They spoke about the long nights, the pressure of busy kitchens, and the mistakes they made when they were younger chefs themselves. Tom explained how hard work and consistency mattered more than trying to impress people too quickly, while Hywel talked about how cooking should always have heart and connection to where you come from. We listened closely, inspired by how honest and grounded the two chefs were.

As the conversation carried on, the nerves in the room slowly disappeared and turned into laughter and excitement about the future. We asked questions about competitions, fine dining, and life in professional kitchens, while Tom and Hywel reminded us to stay humble, enjoy the process, and never stop learning. By the end, we left feeling more motivated than ever, knowing that every great chef once started exactly where they were sitting.
Posted by Ewan Crosbie (NZ Young Chef)



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AUT - Auckland University of Technology

18/05/2026

Chefs from 100 countries united in Wales at Worldchefs Congress 2026! 🌍

Culinary Association of Wales - Cymdeithas Coginiol Cymru ICCWales

Day 2 at the World Chefs Congress – and the learning keeps building.From an outstanding masterclass with Welsh chef Hywe...
18/05/2026

Day 2 at the World Chefs Congress – and the learning keeps building.

From an outstanding masterclass with Welsh chef Hywel Griffith, to an inspiring session from Bocuse d’Or competitor and Michelin chef Tom Phillips, the team are gaining real insight into what it takes to perform at the highest level.

A powerful discussion led by Shona Chalmers from Worldchefs “Feed the Planet” challenged our young chefs to think differently – from “hero ingredients” to regeneration and the responsibility we carry as chefs.

The day also gave us time to connect as a team – a great group moment under the Welsh dragon, a walk through historic Tredegar House, and finishing with a tour and tasting at Tiny Rebel Brewery.

This is what it’s all about – learning, connection, and growing as young professionals on the world stage.

With are so grateful to all our supporters, sponsors, family and friends for making this amazing experience possible.





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AUT - Auckland University of Technology

Day 1 at the World Chefs Congress here in Wales – an incredible start for our NZ Young Chefs. Today the team immersed t...
17/05/2026

Day 1 at the World Chefs Congress here in Wales – an incredible start for our NZ Young Chefs. Today the team immersed themselves in conversations with chefs from around the world.
This is exactly what YCC is about – learning, connecting, and bringing knowledge back home to New Zealand.
Huge thanks to all our sponsors for making this opportunity possible – we’ll keep sharing the journey over the coming days. Follow along here for updates from the team. Today’s HIGHLIGHT - foraging with the incredibly knowledgeable and resourceful chef, Colin Wheeler James



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