Queensland‘s Chef of the Year Finalists: Where to dine in 2023
Twenty-eight of Queensland's best chefs have just competed to see who would be crowned Queensland’s Chef of the Year. SEE THE LIST
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There’s nothing quite like a superb meal to mark a special occasion which means chefs are always under pressure to deliver.
Food & Hospitality Queensland has revealed the top entrants of its 2023 Queensland Chef of the Year competition.
More than 100 professional chefs entered throughout Queensland and they were narrowed down to 28, who competed live at the Brisbane Convention Centre as part of the annual Food & Hospitality Queensland trade exhibition this week.
Below we have listed all the finalists, along with which restaurant they work at and more about their cooking prowess.
Scroll below to see them all.
KOHEL MINTZ- Adela Wine Bar.
Kohel Mintz is the head chef of Adela Wine Bar.
Having trained in fine dining and at Michelin-starred restaurants in Canada and Europe, he took the helm at Adela in January of this year.
His menu is influenced by his love for seasonal and creative dishes inspired by his work experience and extensive travels.
ALAN STOGRYN- Sous Chef, La Boca Bar and Grill Brisbane
Born and raised in Queensland, Alan developed a passion for cooking at an early age and knew he wanted to forge a career as a Chef.
Now French-trained and with 16 years of experience across high-end restaurants, private members clubs and luxury hotels, he is driven by developing others and creating exciting new dishes while celebrating the classics.
GRANT PARRY-Chef de Cuisine, RACV Royal Pines Resort, Benowa
Grant has worked with some of the best chefs in the world including Gordon Ramsay, Peter Gilmore, Colin Fassnidge and Jock Zonfrillo.
He now oversees the restaurants at the Royal Pines resort on the Gold Coast where he lives with his family.
Grant also is a Chef Mentor at Beenleigh State High School where he inspires the next generation of budding Chefs in their leading hospitality program.
WESLEY MARSHALL- Head Chef, The Wolf, Brisbane
Wesley Marshall, the culinary maestro behind the exquisite flavours at The Wolf, a prestigious fine dining restaurant with a European flair.
With a culinary journey that has spanned continents, he‘s honed my skills in Europe and Asia, blending global influences into delectable creations.
Beyond the kitchen, Wesley an avid traveller, constantly seeking inspiration in far-flung corners of the world, where he sources new and unique ingredients to elevate our cuisine.“
MARCO GOZALVES- Head Chef, Mozzafiato at Elite, Carrara
Marco grew up in Peru, a country well-placed on the world’s culinary map.
He trained at the le cordon Bleu Peru under top chef Jacques Benoit, gaining further experience in top Peruvian restaurants.
Marco is always hungry for more culinary experience.
PAUL HUMBERT- Chef, Restaurant Dan Arnold, Brisbane
Paul‘s passion for food and desire to consume good produce comes from his family where sharing a good meal in good company was always essential.
This passion has been passed on through generations starting with his grandma and then mother.
ROBERTO D’ANNA-Head Chef, The French Table, Cleveland
Roberto was born in Palermo, and moved to Milan where he did his studies at the hospitality school of C.Porta.
Roberto worked in various restaurants and resorts and arrived in Australia in 2014 when he had the pleasure of working with Tony Percuoco at Tartufo restaurant for six years.
Now Roberto is the head chef of The French Table, a beautiful French-inspired restaurant where they offer a fine dining experience to customers.
ROBERT YATES- Chef de Partie, Village Roadshow Theme Parks, Robina
From Adelaide, South Australia, Rob started working at Red Ochre Grill where he honed his skills with Australian Native Bush food.
Rob moved to the Gold Coast with his family in 2020 and quickly entrenched himself in the local food scene.
Currently working for Village Roadshow Theme Parks.
DARYL ZEITZEN – Chef, Good Grace, Kenmore
Daryl is the Chef/owner of Good Grace with a career that started in Hobart, Tasmania and then further spanning European restaurants and hotels, and resorts across Australia.
Always with a focus on locally sourced produce, from people who pay attention to the little details.
SAMMUEL LEE – Sous Chef, The Queensland Club, Brisbane
A strong work-driven chef willing to reach new potentials in the culinary world.
Sammuel thrives under pressure and is happy to risk it all to seek rewards.
YAN NG- Sous Chef, W Brisbane, Brisbane
As sous chef at W Hotel Brisbane, Yan has received numerous awards and honours for his dedication to quality.
He also runs his own private dining business and has experience as a culinary school trainer.
Yan‘s passion for the culinary arts extends beyond the kitchen, and he enjoys sharing his knowledge and skills with others through teaching and creating unique dining experiences.
Most importantly he has worked closely with Ozharvest to minimize food wastage and with supporting local suppliers.
NAZIFI GUL-Sous Chef, Mado Restaurant & Cafe Brisbane, South Brisbane
Nazifi has 15 years of experience and is originally from Turkey.
He grew up in Mediterranean culture and moved to Australia in 2009.
Since then he has been working in many restaurants and hotels.
Between 2017 and 2021 Nazifi was in Turkey working as a Executive Chef at the Hilton.
CAYETANO CRUZ- Chef, La Cache a Vin, Brisbane
Cayetano is currently working as a Chef De Partie at La Cache A Vin restaurant, gaining valuable experience in French cuisine, which he finds fascinating.
He learnt traditional and avant-garde Mexican cuisine from Chef Roberto Ruiz, and also learned Mediterranean cuisine with Asian influences while he was working in his hometown, Madrid.
AMBER NEWITT-Owner Head Chef, Our Famiglia Home Dining, Morningside
Melbourne-born chef, Amber, started her career in fine dining 17 years ago.
And has travelled across the country working at a number of hatted restaurants.
With her passion for food and the connection it brings to people, she started Our Famiglia Home Dining in January 2022, bringing her love of food into your home.
Ambers goal is to continue to grow her community of OURS diners and to share her knowledge and love of food.
LOUIS SEO-Director, KatsuCo, Toowong
Louis is the Founder of KatsuCo Brisbane a modern contemporary premium Japanese katsu restaurant in Brisbane, Sherwood, Toowong, North Lakes and Southport.
They specialise in premium Katsu, based on contemporary Japanese cuisine.
LEE-ANNE MOHR- Head Chef, Sands Tavern, Maroochydore
With 13 years as a Head Chef, Lee-Anne believes that your food is a direct reflection of your personality and that of your clients.
She began her culinary journey in Scotland, nurtured it in the Cape Town Winelands, and has taken that with her to the UAE Royal Family, and now Queensland’s Sunshine Coast.
She loves what she does, and gives it her all on a daily basis.
ADAM COYNE-Executive Sous Chef, dnata Catering, Brisbane Airport
With two years of experience at dnata Brisbane, Adam is currently an Executive Sous Chef overseeing two work sites with 175 plating staff and 35 Chefs.
His goals include obtaining his MBA and working overseas in a similar role.
Adam is passionate about cooking and dining and also enjoys exploring different countries to experience their unique foods and cultures.
BRANDON HANAK-Executive Chef, Noosa Yacht & Rowing Club, Noosaville
Born and raised Queenslander with a huge passion for fresh local produce, Brandon loves to make things the old-school way by hand.
Currently, he has been running the Noosa Yacht and Rowing Club for almost three years and has had great fun running such a busy venue.
He can‘t wait to cook at the expo and wishes everyone the best in their heats.
DAVIDE INCARDONA-Executive Chef, Pier 33, Mooloolaba
Italian-born chef Davide has been in the hospitality industry since 2002, and honed his skills throughout Europe.
Since 2013, he‘s been in Australia, elevating dining and earning 15 AGFG points in Sydney for 2022-23.
He’s currently the Executive Chef at Pier33 on the Sunshine Coast.
AMIR MAHAT – Head Chef, Mi Casa Cafe, Brisbane
ANTHONY DUNNE-Head Chef, Bella Venezia Restaurant, Mooloolaba
Third-time competitor, French classically trained from Ireland with experience from Michelin to casual dining.
Anthony is currently Head Chef at Bella Venezia restaurant on Sunshine Coast which is one hat currently.
JED SNEDDON- Chef/Owner, Kai Port Douglas, Port Douglas
Jed is currently the chef/owner of Kai Bistro and Magic Mouthfuls Catering.
Originally from New Zealand he has now been living in Port Douglas for the past 15 years.
He has been cooking for over 30 years working in restaurants hotels and resorts throughout the UK, Australia and New Zealand.
ANETTE DY-Chef de Partie, Hotel Maroochydore, Maroochydore
Anette is from the Philippines and works at Hotel Maroochydore on the Sunshine Coast as a CDP.
Cooking gives her the spark and passion, she wants to push herself and learn new techniques and skills.
EDUARDO OBANDO-Head Chef, Que Dining, Newport
Earnest and passionate, Eddie is the Executive Chef of Que Dining Newport.
Eddie’s credentials boast some of the world‘s most celebrated kitchens under the direction of globally revered chefs.
In his latest role as Head Chef at Que, his skillset took centre stage, captivating local Brisbane diners and the broader Australian culinary scene.
Eddie’s delicious combinations are often contemporary spins on classic techniques.
DANIEL PETERS-Head Chef, Candy Cafe Cairns, Cairns
Daniel is currently the head chef at Cairns‘ popular café, Candy.
Over the past decade, he’s excelled in culinary competitions, earning multiple accolades whilst additionally serving as a judge and mentor in junior chef competitions.
He thoroughly enjoys the competitive atmosphere, camaraderie and enthusiasm shared among his fellow chefs during these events.
PHOEBE JANE CHUA-Chef de Partie, Hotel CBD Varsity Lakes, Varsity Lakes
Phoebe started her career as a Commis Che in a five-star hotel in the Philippines, Shangri La Hotel Manila.
With great passion, determination, and hard work soon it all paid off and she became a Sous Chef.
Currently, she is enjoying her life and job here in Australia as a Chef de Partie at CBD Hotel Varsity Lakes.
SAMANTHA GREEN-Head Chef, Compass Group – Flight Centre HQ, Wilston
Being a planet-positive pioneer is about the one percent’s.
Samantha asked herself, how can she make a difference?
Where can she make a difference? Did her contributions today make a difference?
Samantha has been able to workshop and develop her skills.
Is it safe to eat, is going to go in the bin? Give it a go!
Get creative, try to make something out of it.
There’s no harm in experimenting, only in not.
It was potentially going to be waste anyway!
This style of cooking allows Samantha to go back to the roots of food!
To create memorable experiences for our guests we must truly respect the ingredients.
EGIDIO AYALA PANA JUNIOR – Head Chef, Novotel Sunshine Coast Resort, Twin Waters
Egidio’s unwavering passion for food ensures that his primary focus is on crafting exceptional dishes and ensuring that each customer enjoys an outstanding dining experience.
He is characterised by enthusiasm, rapid adaptability and discipline with anything related to food.
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