Forget celebrity popularity contests and polls voted by websites and critics. Australia’s premier hospitality
organisation has awarded the title of Australian Professional Chef of the Year to Chef Tommy Prosser.
The Sydney-based, Michelin-trained culinary talent defeated a tough cohort of chefs at the recent
Foodservice Australia exhibition, our largest national hospitality trade show.
Recognised as the ultimate skill-testing platform, Chef of the Year is the most prestigious peer-judged chef
competition in Australia, offering more than $25,000 in cash and prizes. This year’s judging panel included
some of our country’s best known chefs and restaurateurs, including George Calombaris, Simon Sandall,
John McFadden and Justin North.
Tommy bested his competitors in a series of live cooking heats over three days. Each stage allowed the
chefs just one hour to formulate, cook, and present four plated starters and four plated mains using a
mystery box of ingredients.
His Chef of the Year win is a testament to Tommy’s dedication and skill. He honed his craft at the Michelin-
starred Gravetye Manor in Sussex, England, joining the ranks of such distinguished alumni as Darren
Robertson and Lennox Hastie. Tommy also trained in the classics under the legendary Michel Roux at the
Roux Brothers’ renowned Waterside Inn, joining a lineage that includes Gordon Ramsay, Marco Pierre
White, and Australia’s own Luke Mangan.
Moving to Australia in 2010, Tommy soon became a key player in the casual dining scene. In its first year,
his Melbourne venue, Hobba, received a 3-star ranking in The Age Good Food Guide for best food under
$30. At Single O in Sydney, his innovative specials attracted top chefs and food enthusiasts. Appointed
group chef, he consistently retained the café’s 3-star Sydney Morning Herald Good Food Guide under $30
rating and expanded the brand to additional venues.
Tommy has worked as a private chef for some of Australia’s most prominent families and A-listers,
maintaining a professional discretion that is highly valued in such roles. Catering for philanthropic causes,
he has helped raise millions of dollars at charity events.
He was a shareholder and opening team executive chef at Berrima Vault House, an exclusive members
club, before selling his stake in 2023 to represent NSW in the Bocuse d’Or competition.
Currently, Tommy’s creativity is on display through his businesses, Hospitality Works and Crustacean
Nation. Through the latter, he hosts a “bougie” seafood street-food stand at Carriageworks Farmers
Market, serving Australian lobster rolls, prawn manapua, and other inventive specials.
With classes, pop-ups, kitchen takeovers, and collaboration dinners planned in NSW and the UK, and
exciting media opportunities in the works, Tommy’s career is poised for greatness. Yet the humble chef is
grateful to his adopted homeland and the prospects rising from his Chef of the Year title.
“I am deeply honoured to receive this award and have the chance to make my mark on Australia’s
dynamic culinary scene,” Tommy said. “The support from the community has been incredible, and I’m
leaping at every opportunity to innovate, experiment, educate and share my love for food. Watch this
space!”
