Kylie Millar, winner of the Good Food Guide 2018 Josephine Pignolet Young Chef of the Year award, has left Australia to pursue a career at Dan Barber's Michelin-starred New York restaurant, Blue Hill at Stone Barns.

"Chef Dan Barber's philosophy of food, farming and cooking is astonishing," says Millar. "The way he implements his knowledge from seed to crop to dish is truly inspiring."

Millar's career took off after winning the coveted annual award, with stints at Mugaritz in Spain and Melbourne's Attica.

Other young chefs keen to follow Millar's path have the opportunity – applications are now open for this year's title.

To enter, applicants must complete a questionnaire and an essay describing their food philosophy. The Good Food Guide will fly successful finalists to Sydney for an interview with a judging panel of food industry leaders. Entries must be submitted by June 14, 2019.

Applicants must be Australian permanent residents aged 30 years or under on August 31, 2019. They cannot be a head chef or the owner of a food business. Details are available at goodfood.com.au/youngchef.

The Good Food Guide Awards, presented by Citi and Vittoria, will take place later this year.