Fostering the Future of Culinary Leaders at William Angliss Institute: Nestlé Golden Chef’s Hat Scholarship 2025

As a showcase of our ongoing commitment to nurturing the next generation of culinary talent in the foodservice industry, Nestlé Professional proudly sponsors the annual Nestlé Golden Chefs Hat Scholarship program each year in partnership with the William Angliss Insitute. Awarded to domestic Vocational Education and Training (VET) students currently studying Commercial Cookery at the William Angliss Institute, this prestigious scholarship is valued at $4,000 AUD and aims to provide essential tools and resources to support students in their culinary endeavours.

Meet the three Semester One recipients of the 2025 scholarship - discover their inspiring career journeys thus far and how they plan to pursue their career with the support of the scholarship.

Recipient One: India Patch

Chef India Patch, based in Healesville, Victoria, is a rising culinary talent. Originally from Queensland's Bunya Mountains, she shifted from podiatry to cooking during the COVID-19 pandemic, inspired by friends in the culinary field. Now at Coombe Yarra Valley, she's advanced from the larder to the pastry section, mastering macarons – a personal milestone in her culinary journey!

India is passionate about fine dining and aspires to create dynamic, creative menus that challenge her creativity. She dreams of opening a food truck and wine bar with a small, evolving menu, grounded in her philosophy of "cooking what you love." Her commitment to sustainability is evident in her advocacy for sourcing local produce, reducing food waste, and home-grown herbs.

India's talent has earned her accolades including winning a gold medal in the regional World Skills competition and participation in the prestigious Les Toques Blanches Award for Excellence. Inspired by chefs like Yotam Ottolenghi and Samin Nosrat, along with her family and colleagues, India is poised to make a significant impact in the culinary landscape.

Recipient Two: Gabriella Mokdassi

Chef Gabriella Mokdassi, from Sydney's Canterbury-Bankstown region, blends cultural heritage with culinary passion. Growing up in a Lebanese household, her love for cooking was nurtured by family gatherings centred around traditional meals. Inspired by her mother who is a chef in Beirut, Gabriella learnt the art of cooking from a young age, which has shaped her culinary philosophy and approach to food.

With 3.5 years of experience at Soul Origin, where she honed her skills as an all-rounder, Gabriella is advancing her culinary career while volunteering at soup kitchens and actively seeking chef positions. She practices sustainability by growing her own produce, repurposing food scraps, and sourcing locally, emphasising the importance of utilising the whole animal in her cooking.

Aspiring to be a Head or Executive Chef, Gabriella dreams of a Lebanese catering business to share her heritage. She aims to pass down traditional recipes to future generations with her creative style highlighting the cultural significance of food. Her favourite ingredient is oregano, showcasing her versatility in dishes like Fattoush salad and Manakeesh. As she navigates challenges in work-life balance and finances, Gabriella remains focused on her culinary goals, driven by her passion and desire to impact the culinary world.

Recipient Three: Saowanee Howell

Saowanee Howell, a dedicated chef from Bangkok, Thailand, is deeply rooted in her Thai culinary heritage. Inspired by her mother's cooking, she has owned several restaurants including, 'Dusit Thai Restaurant' and 'Seymour Thai Take-away,' sharing authentic Thai cuisine with the community.

Currently, Saowanee is pursuing a Certificate III in Commercial Cookery at the William Angliss Institute, which she considers a significant highlight of her career. This educational journey is not just about acquiring skills; it represents her desire to explore the culinary world more deeply and refine her craft. Despite personal challenges, including caring for her husband, she remains committed to creating exceptional dishes.

Sustainability is central to Saowanee's cooking philosophy, focusing on reducing food waste and sourcing locally. Although she has not participated in cooking competitions, she believes that food should primarily serve economic purposes rather than be a platform for luxury. Her favourite ingredient is egg, which she appreciates for its versatility in various dishes. Drawing inspiration from diverse sources, Saowanee believes that creativity in cooking can be found anywhere and aims to provide access to quality dining experiences. As she continues her journey, Saowanee Howell stands as a testament to the power of passion, resilience, and the enduring love for food.

We extend our warmest congratulations to the Semester One recipients of the 2025 Nestlé Golden Chef’s Hat Scholarship and wish them every success in their future culinary journey! Nestlé Professional is dedicated to supporting and empowering developing chefs, helping to shape a dynamic and innovative landscape for the culinary industry. Learn more about the scholarship and how you can apply for 2026 here.