Proud to be a Chef celebrates 25 years of championing Australia’s culinary talent

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The Proud to be a Chef program has officially wrapped up for 2025, marking an incredible 25-year milestone mentoring apprentice chefs across Australia and turning their culinary dreams into reality. 

The flagship program, led by Fonterra Oceania and Anchor Food Professionals, nurtures Australia’s upcoming culinary talent through a mentoring program led by renowned chefs.

This year’s chef mentors included George Calombaris, prominent Australian chef and restauranteur; and Angelica Iuliano, MoVida’s Group Pastry Chef; as well as Fonterra Oceania’s Executive Chefs Mark Normoyle and Todd Thorburn.

Fonterra Oceania’s Foodservice Director, Victoria Landells, said it had been a privilege to see the program evolve. 

“Proud to be a Chef has positively impacted hundreds of young chefs around Australia over its 25-year history. This year, as in the past, the mentorship and life-changing opportunities have set the stage for the next generation of industry leaders.

“Through Proud to be a Chef, we continue to connect young talent with world-class chefs, providing them with the guidance they need to succeed. We’re excited to see how each participant will apply what they’ve learned and continue to grow in their careers,” Victoria said.

After a 4-day mentoring journey, the 32 aspiring chefs competed for the top honour – an International Culinary Scholarship. 

The winners of Proud to be a Chef 2025 are:

  • International Culinary Scholarship: Daniel Yin from TAFE Ryde, NSW

  • Best Savoury Dish: Daniel Yin from TAFE Ryde, NSW

  • Best Sweet Dish: Sok Mei Chieng from North Metropolitan TAFE, Joondalup WA

  • Best Social Media: Isabel Aguas (Koi) – Academia International, Melbourne VIC

Speaking of the program, George Calombaris said it had been an honour to return as a mentor for Proud to be a Chef 2025.

“I was fortunate to be a winner of Proud to be a Chef early back when I was an apprentice. The program has evolved over the years, and it was great to be able to take what I have learned during my career to help guide and inspire the next generation of chefs,” George said. 

2025 Proud to be a chef Mentors: George Calombaris, mark Normoyle & Angelica Iuliano

“Programs such as this are vital for young chefs. Giving apprentices experiences not normally available to them and opening doors to opportunities they wouldn’t otherwise see is just brilliant,” he said.

Resident Mentor and Fonterra Oceania’s Executive Chef Mark Normoyle said that when choosing the overall winner, they looked at the whole package.

“Proud to be a Chef is not just about a two-hour cooking session at the end of a four-day program. 

“We look for someone who acts like a sponge, takes in everything the mentors teach them, asks insightful questions and importantly – they’re not selfish.

“The great thing about Daniel is that every time he stood back and said ‘no, you go first’ and helped other finalists during the cook-off. He was very organised when buying his ingredients and had spare time so he helped everyone else, guiding them where to get the best produce. 

“Of course his dish was fantastic too, and he was also awarded Best Savoury Dish. Daniel really is the total package and has a great future in front of him,” Mark said.

Applications for the 2026 program will open later this year. For more details, visit www.proudtobeachef.com.