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On Sunday, 18 May, the Melbourne Convention & Exhibition Centre was the stage for the thrilling Bocuse d’Or Australia 2025 competition, held as part of Food & Hospitality Week. Four elite chefs competed fiercely to win the coveted Golden Knife trophy — the first crucial step on their journey to represent Australia at the world’s most prestigious culinary contest in Lyon, France.
Each finalist had just five and a half hours to create two exceptional dishes using mandatory ingredients: a duck ballotine with corn-fed duck from Aurum Poultry and Rougié foie gras served with sauce salmis, and a platter featuring Parwan Valley lamb saddle from University Meat. Other essential components included Anchor Food Professionals culinary cream and butter, Bone Roasters veal glace and chicken stock, Port Lincoln sardine garum, and WA Manjimup black winter truffles.
Sydney chef Nik Hill, co-owner of Porcine Bistro, emerged as the winner of the Golden Knife 2025. Nik’s victory marks the beginning of his ‘Road to Lyon,’ where he will prepare to compete in the global Bocuse d’Or competition. Nik’s commis chef, Liam Beasy from Victoria University, supported him throughout the contest.
The Best Commis Award was awarded to Odile Roberts, also from Victoria University, who recently joined Chin Chin in Melbourne as an apprentice. Judged by Australia’s current Bocuse d’Or candidate, Paul Golding, this award offers the winner a place on Team Australia to assist Paul at the upcoming Bocuse d’Or Asia Pacific regional final.
Alongside Nik and Liam, the competition featured:
The talented commis chefs competing for the Best Commis Award included Kesay Moo Chit (Silver Medal), Wiley Major-Kennedy (Bronze Medal, tied 3rd), and Liam Beasy (Bronze Medal, tied 3rd).
The contest was MC’d by renowned chef Adrian Richardson and media personality Donna Demaio. A panel of 14 esteemed judges from across Australia, led by Bocuse d’Or Australia President Scott Pickett and Honorary Life President Philippe Mouchel, evaluated the dishes and the chefs’ kitchen performances.
Scott Pickett praised the incredible skill and resilience required to compete at such a high level:
“Just to be selected as a finalist, then survive cooking two technically difficult dishes in five hours, is a huge achievement. Only those who have spent time in ‘the box’ truly understand the intensity, pressure, and thrill of Bocuse d’Or.”
For years, RW Marketing has proudly partnered with Bocuse d’Or Australia, and once again, our team was on-site providing crucial event support. Throughout the day, RW Marketing captured stunning photography and helped ensure the smooth running of this world-class event, celebrating the dedication and talent of Australia’s best chefs.
Scott Pickett highlighted the event’s competitive standard and the promising futures of all finalists:
“The scores were very close this year, and we hope the silver and bronze finalists return for another shot — three previous Australian winners secured gold on their second attempt. Congratulations to everyone who competed, and thanks to our sponsors, partners, judges, and MCs who brought this event to life.”
Nik Hill reflected on his win with humility and excitement:
“It’s a bit surreal. All day, I was focused on cooking with my commis Liam. I’m pleased with my dishes, but winning is still a shock!”
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