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Worldchefs-Endorsed Competition Showcases Global Food Talent at Foodservice Australia part of Food & Hospitality Week
The Australian Culinary Federation is pleased to announce the official results of the 2025 ACF Restaurant Challenge, held on 19–20 May at the Melbourne Convention & Exhibition Centre (MCEC), as part of Foodservice Australia during Food & Hospitality Week.
Over two days, eight teams from Australia, Fiji, Malaysia, and Uruguay competed in a live restaurant setting, preparing and serving a three-course lunch menu to guests and judges in a high-pressure, open kitchen environment. Each team operated a fully functional kitchen and front-of-house service—delivering a complete restaurant experience.
Sheraton Fiji Golf & Beach Resort was awarded a Gold Medal and named the Overall Competition Winner, receiving a $3,000 prize. Their attention to flavour, execution, and team coordination stood out among a skilled group of competitors.
Coliseum 1921, Malaysia was awarded a Gold Medal taking out second place, Team Coliseum 1921 delivered bold Malaysian flavours with finesse. Their performance was polished, professional, and deeply connected to culture, earning them well-deserved recognition from the judging panel.
Team Levy Australia claimed third place, Silver Medal with a menu that celebrated premium Australian produce and thoughtful technique. Representing excellence in event and stadium dining, the team showcased calm focus and standout flavour combinations under pressure.
This year’s competition was officially endorsed by Worldchefs, recognising its professional standards and international reach.
2025 Medal Recipients:
- Sheraton Fiji Golf & Beach Resort – Gold Medal and Overall, Winner
- Coliseum 1921, Malaysia – Gold Medal
- Levy Australia – Silver Medal
- QT Kitchen, VIC – Silver Medal
- Uruguay Culinary Team – Silver Medal
- St Vincent’s Care Team, VIC – Silver Medal
- Fiji Culinary Team – Silver Medal
- Young Chefs Victoria – Bronze Medal
In addition to their menus, many teams enhanced the guest experience by designing printed menus and elegant table arrangements, showcasing creativity and professionalism.
Service throughout the competition was proudly supported by hospitality students from Holmesglen, who managed front-of-house responsibilities with professionalism and enthusiasm.
Thank You to Our Judges and Support Crew
A heartfelt thank you to our judging panel, mentors, kitchen coordinators, and behind-the-scenes crew who made this competition possible. Your time, expertise, and support ensured a seamless experience for every team and helped uphold the high standards this event is known for. We couldn’t have done it without you.
Thank You to Our Sponsors
We extend our sincere thanks to all sponsors who supported the 2025 Queen Professional Restaurant Challenge. Your ongoing commitment helps us create meaningful opportunities for chefs, showcase emerging talent, and bring the industry together in celebration of excellence.
Your support makes this event possible.
Andre Kropp, Head Judge, commended the calibre of competition:
“This challenge tested teams in a real-world foodservice environment, and they
delivered. The precision, creativity, and discipline across both days were outstanding.”
Karen Doyle, President of the Australian Culinary Federation, added:
“The standard of discipline from all teams was exceptional. Their ability to work under pressure while delivering a seamless experience for both guests and judges reflects the professionalism and strength of the foodservice industry.”
Media Contact:
Ms. Deb Foreman
General Manager / Secretary ACF
