Great Chefs Serves a Global Feast and Inspires the Next Generation
This year’s Great Chefs program took guests on a vibrant global culinary journey, with dishes inspired by Filipino, Japanese, Middle Eastern, European and Modern Australian cuisines.
Since its inception in 1993, Great Chefs has brought Australia’s leading chefs to the Institute’s Melbourne campus, giving cookery students the opportunity to create dishes for real guests alongside industry icons. The program has built powerful partnerships and unlocked invaluable pathways for students to learn, connect and launch their careers among the country’s most celebrated chefs.
Over three decades, more than 140 chefs have taken part in Great Chefs, many of them Angliss graduates who now mentor and employ our apprentices in leading kitchens across the country.
From Student to Great Chef: Ross Magnaye’s Full-Circle Journey
From mastering the basics as a William Angliss Institute cookery student, to headlining prestigious Great Chefs dinners, Serai Co-founder and Executive Chef Ross Magnaye has come full circle.
Sharing his insights with today’s aspiring chefs, Ross advised, “Work hard and develop your own style. Go to the best restaurants and learn from the best chefs. Most importantly, believe in yourself.”
Serai has maintained its One Hat rating for the past four years of the The Age's annual Good Food Guide Awards.
For students like Jaida Touhey a Certificate III in Commercial Cookery student, the experience was transformative.
“I’ve always loved being in the kitchen helping my mother bake. Last year, I decided to make it my career and began studying cookery and patisserie. Working with guest chef Ross has been wonderful - we’ve learnt so much, especially about catering for large groups,” she said.
Industry Legends and Future Stars
The 2025 program featured an outstanding line-up of culinary leaders, each bringing their unique creativity and expertise to the Angliss kitchens:
- Daniel Wilson & Dan Chan - Tombo Den
- Ross Magnaye - Serai
- Ben Pollard - Trader House
- Joseph Abboud - Rumi Restaurant
- Luke Headon - Omnia Bistro | Yugen Dining
- Rodney Mom - Rockpool Bar & Grill
- Joachim Lim - Society
- Mathew Macartney
For guest chefs, Great Chefs is more than a showcase - it’s a chance to share their craft, mentor rising stars and spot the next generation of culinary innovators.
Returning for his second year, Society’s Executive Chef Joachim Lim praised the dedication and skill of Angliss students. “It’s a wonderful experience to be part and see what the students can achieve. Executing Society’s menu requires meeting high standards, and the students have proven they’re up to the task,” he said.
While cookery students worked with precision behind the pass [the area in a commercial kitchen where dishes are inspected and plated before service], hospitality students elevated the experience through wine matching, cocktail creation and excellent service, showcasing the teamwork and professionalism that define the Angliss experience.
Looking Ahead
We extend our heartfelt thanks to every chef, student and guest who made this year’s Great Chefs a celebration of skill, creativity and collaboration.
William Angliss Institute remains dedicated to nurturing emerging talent, strengthening industry connections, and advancing the culinary arts through hands-on learning.
Don’t miss next year’s Great Chefs program. Subscribe to our Restaurants Newsletter to be the first to hear about upcoming events and unforgettable dining experiences.
11 November 2026
