VICTORIA’S BLACK HAT

The Black Hat is an Australian commercial cookery honor bestowed by the Australian Culinary Federation Victoria.

The Black Hat Award is considered to be the highest achievement given to a chef. Recognizing their contribution and commitment to the commercial cookery industry. Commitment must be measurably and significantly beyond what would be expected in a normal career as a chef.

It is an award that places a high value on industry commitment in addition to culinary skill.

The primary focus of the award is intended to honor the degree, the value and length of time of the contribution to commercial cookery.

Only Chefs, who have made outstanding contributions to Australian culinary progress and development at the highest trade or professional level, will be considered for this prestigious award.

Awardees

Sydney Taylor
1980 (Vale)
Alexander Chenevier
1982 (Vale)
Ernst Stuhler
1984
John Miller OAM (Vale)
1987
Claudio Magris OAM
1990 (Vale)
Aelfryn Bailey
1991 (Vale)
George Hill
2001
Bernd Uber
2006
Garry Farrell (Vale)
2006
Brendan Hill
2013
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Credit Amanda Kelly Photography

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