Sydney chef Nik Hill, co-owner of Porcine Bistro in Sydney, has won the Bocuse d’Or Golden Knife 2025 – the first step on his ‘Road to Lyon’ to compete in the world’s most prestigious culinary competition.
The Best Commis Award went to Odile Roberts, a student from Victoria University who recently joined Chin Chin in Melbourne as an apprentice.
Held at Foodservice Australia as part of Food & Hospitality Week in Melbourne on Sunday, 18 May, the contest saw Nik and his Commis Chef Liam Beasy compete against three other chef finalists and their commis (assistant) chefs.
Scott Pickett, President of Bocuse d’Or Australia and Co-Head Judge with Chef Philippe Mouchel, was impressed by the high standard of the junior and senior chefs who competed.
“Just to be selected as a finalist, then survive cooking two technically difficult dishes in five hours, is a huge achievement,” Scott said at the awards ceremony on Sunday evening.
”Only those who have spent five hours on a kitchen stage – we call it ‘the box’ – understand the intensity, the pressure and the thrill of Bocuse d’Or.”
Scott, Philippe and the Bocuse d’Or Australia Organising Committee congratulated Nik, Odile and the incredible finalists:
- Silver Knife – Princess Anne Uy, Executive Sous Chef, Marvel Stadium Melbourne
- Bronze Knife 3rd – Dayan Hartill-Law, Executive Chef, HOTA Gold Coast
- Bronze Knife 4th – Leela Subramaniam, Sous Chef, Flinders Hotel, Flinders Victoria
Paul Golding, Australia’s current Bocuse d’Or Candidate, judged the Best Commis Award, with the winner joining Team Australia to assist Paul at the Bocuse d’Or Asia Pacific regional final next year.
“Not everything went to plan today in Odile’s kitchen, but she remained calm and focused – she kept her cool and kept working through.”
Paul also praised the three other young apprentice chefs, who each have promising careers ahead:
- Silver Medal – Kesay Moo Chit, Victoria University
- Bronze Medals (tie 3rd place) Wiley Major-Kennedy, apprentice chef Marvel Stadium
- Liam Beasy, apprentice chef, MCG.
The elite contest was compered by Chef Adrian Richardson and Radio Host Donna Demaio, and judged by a stellar lineup of 14 chefs from around Australia, led by Scott Pickett and Philippe Mouchel.
Nik Hill is still absorbing the impact of joining the elite global body of Bocuse d’Or chefs. “It’s a bit surreal, to be honest, he admits.
“All day I was in the zone and only focused on cooking with my commis Liam. I was very pleased with my dishes but to actually win is a bit of a shock!”
Each Chef and Commis had five hours to complete two challenges:
- A duck ballotine using corn-fed duck from Aurum Poultry and Rougié foie gras, served with sauce salmis
- A platter featuring a Parwan Valley lamb saddle from University Meat.
Other mandatory ingredients 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.
Scott Pickett says the standard this year was extremely high, and the scores were very close. He hopes that this year’s silver and bronze finalists will all return to try again, noting that the previous three Australian winners achieved gold on their second attempt.
“I congratulate everyone who competed on Sunday and want to thank the sponsors, partners, judges and MCs who brought the event to life,” adds Scott. “This year’s contest was even bigger and better than ever before, and we see a great future ahead for Nik, Odile and Team Australia.”