All young chefs under the age of 25 who are financial members of the ACF are automatically members of Australian Young Chefs  There are established committees in Tasmania, Victoria, Western Australia, South Australia, NSW ACT & Regions, South Queensland, North Queensland & northern Territory. The ACF young chefs is developed in line with Worldchefs young chefs & guided by the four pillars – Friendship, Education, Cuisine and Culture. It is aimed to give the next generation of up & coming chefs an educational & mentoring forum to engage and promote friendship, culinary excellence & the importance of cultural understanding and humanitarianism not only in Australia but around the world. ACF young Chefs have the opportunity to take part in initiatives such as the Young Chef Culinary Culture Exchange Program and Bill Gallagher Young Chefs Forum and being a member will demonstrate your passion and dedication to the industry, leading to networking opportunities, competitions, mentoring, educational and social events. News & events geared to young chefs will be posted on this page.


As the new principal partner of the ACF Young Chefs for 2021/22 Simplot Australia will be providing 200 young Australian chefs, apprentices or culinary students under the age of 25 years old with 12 month membership of the ACF Young Chefs & the ACF. ACF young chefs are established in all ACF regions & are mentored by leading chefs in their state or territory.

Simplot is also working with the ACF to help raise young chefs' profile in Australia and promote the advantages of belonging to an industry-based association.

David White, Simplot Australia's Executive Chef, said, "We are delighted to be supporting the next generation of young Australian chefs through this partnership and are proud to be working with this great association who have a passion and dedication for the future of the culinary industry”.

President Karen Doyle says, "This is a fantastic opportunity for young chefs, being a member of ACF Young Chefs will demonstrate passion, dedication and ensuring the future of our industry, leading to worldwide networking opportunities, competitions, mentoring, educational and social events".

Young Chefs Ambassador to Worldchefs

Billy Fox

Young Chef Ambassador

Born in Wollongong, NSW, Billy Fox is currently Sous Chef at The Imperial at Clifton on the NSW South Coast. Captain of the Australian Culinary Youth Team, Billy led the team at the Culinary Olympics in Germany last year placing 7th globally, In previous years Billy has spent time learning in kitchens all over the globe Including Singapore, Hong Kong, China, South Africa, Malaysia and most recently at 3 Michelin starred Osteria Francescana in Modena, Italy. During his final year as an apprentice, Billy was awarded Apprentice of the Year at the NSW State Training Awards and has since then become an ambassador for the NSW State Training System and Tertiary Education. 2018 saw Billy take on the role of Worldchefs Young Chef Ambassador for Australia. When not behind the stoves Billy spends his time diving, at the snow or writing bio’s in third person.

Chairpersons

Jarrod Everett

Chairperson Young Chefs & Northern Territory

Tori Pickens

Western Australia Chair

Sarah Jones

South Australia Chair

“My career in hospitality first started when I was 16, I was a kitchen hand at the National Wine Centre of Australia for 6 months, which developed into a 4 year ‘Cert III in Commercial Cookery’ apprenticeship; which I qualified from when I was just shy of 21. Throughout my time as an apprentice and a qualified chef, I have competed in a total of 16 culinarily competitions at regional, national and international levels. These competitions have been a massive contributor to my growth and development as a young chef, and definitely something that strives me to push myself more and more each day. I have studied hard, worked hard, kept an open mind and listened to all the advice that everyone has given me along the way, plus made a few learning curves of my own. My career in the kitchen has led me to many amazing opportunities throughout Australia and around the globe and I couldn’t be more thankful for it and the people who have supported me along the way.”

Levi Carter

Tasmania Chair

Growing up on a farm in a household of 7 sibling 4 brothers 2 older and 2 younger, with 3 sisters all younger wasn’t exactly easy. But at the end of the day, it was the hardships we all endured that made me who I am and currently still becoming. My love for food started with my grandmother and the Kenwood mixer in her kitchen. Baking was a hobby for many years and in all honesty, I never thought I would fall into the path of hospitality as I had a few other outlets and options handed to me at the end of my school years. But I am so glad I got the opportunity to see where life would take me when I first got offered an apprenticeship. I’ve always had an artistic side and becoming a chef has helped me expand and grow this skill in ways I could not have ever imagined. Becoming a Chef has helped me not just grow in the industry as I do every day but has showed me so much more to life as it is a lifestyle not just a career

Tristan Spain

Victoria Chair

Rebecca Merhi

NSW ACT & Regions Chair

Rebecca began her culinary career as an apprentice chef at The Star Culinary Institute in 2013. She gained extensive experience through her apprenticeship across 10 kitchens throughout The Star, including award-winning restaurants such as Momofuku Seiobo, Sokyo Restaurant and Black Bar & Grill. Rebecca graduated from The Star Culinary Institute in 2016 and has worked across several venues at the property since then. She has been a team member of Flying Fish since its launch at The Star Sydney in December 2018 and is now working there as the Sous Chef.

Amber Heaton

South Queensland Chair

My culinary career started at an early age as my Mother’s family is Italian, and as we all know Italians love their food and love to cook! Over the years my Mother and Nonna have taught me so many amazing things to do with cooking and I value it all so much. I am currently employed at The Star Gold Coast in which I have been there for three years. I was employed as a 2nd Year Apprentice and graduated into a Qualified Chef, Commis Position at the end of January 2021. Since joining the Star Gold Coast Team I have competed in a number of competitions. My biggest achievements have been placing first in Les Toques Blanches in 2019, Proud To Be A Chef 2020 and La Chaine Des Rotisseurs 2020 and Nestlé Golden Chefs Hat Award 2021. My late Grandfather has always been one of the most influential people in my life. We would have many conversations about me opening my own cooking school later in my career where I can teach people how to cook and expand on their basic cooking methods