Since 2024, Nestlé Professional has partnered with the National Indigenous Culinary Institute (NICI) to nurture First Nations chefs through mentorship, skills development and training opportunities.

For 2026, that partnership extends further, with NICI stepping in to support the Nestlé Golden Chef's Hat Award's Most Sustainable Approach Award, championing native ingredients, sustainable menu design, and stronger cultural connections to Country.

Founded in 2012, NICI helps Aboriginal and Torres Strait Islander people build careers in foodservice, offering the kind of holistic, on-the-job support - from apprentice equipment to mental health counselling - that ensures long-term success in the industry.

Recently, Nestlé Professional surveyed 300 young and apprentice chefs (18-25) across Australia and New Zealand as part of its Shaping the Future Kitchen: Passion, Pressure and the Next Generation of Chefs* research.

It found 73 per cent believe reducing food waste will be one of the most important sustainability priorities for professional kitchens over the next five years, followed by reducing single use items/better recycling (59 per cent) and sustainable ingredient sourcing (54 per cent).

The Most Sustainable Approach Award celebrates young chefs bringing innovative and responsible practices into the kitchen, reflecting Nestlé Professional's commitment to a more sustainable future for foodservice.

In 2026, the award is proudly supported by the NICI, which creates pathways for Aboriginal and Torres Strait Islander people in hospitality and champions native ingredients, sustainable menu design and stronger connections to Country.

The winner will be announced at the Nestlé Golden Chef's Hat Industry Awards Night on Wednesday, September 2.

In addition to a $1,000 AUD cash prize, the winning chef will receive a 2-3 day immersive culinary experience in Sydney, valued at approx. $1,750 AUD.

This will include an exciting hands-on session with leading chefs from the NICI, learning more about the use of native ingredients, along with a 1 on 1 masterclass with Nestlé Professional Executive Chef, Elke Travers.

Chief executive officer of NICI, Nathan Lovett said the hospitality industry can learn a lot from understanding where ingredients come from, and supporting Aboriginal growers and suppliers.

"For Indigenous communities, local sourcing is something we've practiced for thousands of years," he said.

"The hospitality industry can learn a lot from understanding where ingredients come from, supporting Aboriginal growers and suppliers, and taking a more considered approach to how we use our resources.

"That's why sponsoring the Most Sustainable Approach Award was such a natural fit for NICI. We want to recognise young chefs who are building those principles into how they source ingredients, preservation techniques and driving positive change in the industry."

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