The ultimate accolade for a committed and talented chef aged 30 or under with an exciting culinary viewpoint, a social conscience and strong leadership potential.
She’s cooked at storied fine diners, she’s won gold in international cooking competitions, she represents Australia in our national culinary team. Kimberly Tang has been a Young Chef of the Year finalist before, but in 2026, her application was simply too strong to overlook.
Applicants are asked to submit a dish they’re proud of. Tang filed an epic. Named “Before Sustainability Was A Trend”, it comprised eight discrete components served with equal parts identity and conscience, drawing on Japanese, First Nations and Singaporean traditions.
When she’s not cooking for the country, you’ll find her whipping up exemplary broken rice at Anchovy’s sister venue Ca Com under last year’s Chef of the Year Thi Le.
“Kim is quickly growing into herself as a cook, and she’s hungry to shape where this industry goes next,” says Young Chef of the Year judge Jason Staudt. “One to watch.”
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