This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients (local produce) and use the best techniques to deliver the best product possible.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.