Emily Morgan

Chef
Diploma in Culinary Arts

Emily Morgan may only be at the start of her culinary arts career, but she has already impressed industry heavyweights and recently won the prestigious 2025 Nestlé Golden Chef of the Year.

“Being given the opportunity to compete in the Nestlé Golden Chef of the Year competition twice and be supported by all the AUT staff was one of the highlights of my Diploma in Culinary Arts. I’m proud of being crowned the 2025 Golden Chef of the Year in Sydney this year as well as winning awards for the Most Creative use of a Nestlé Product and for the Nestlé Docello Best Dessert Dish.

“It was an honour to share the stage with such talented chefs, and I’m so grateful to each of the finalists for their ongoing support and friendship throughout this experience. This was certainly a milestone moment, and I hope there will be many more to come as I look ahead to new opportunities and travel through food."

This win certainly wasn’t the first time Emily was making waves in the food industry – earlier this year she placed second in the Emerging Chef of the Year competition, and in 2024 she won gold in two categories at the NZ Chefs Association Te Pūkenga Secondary and Tertiary Training Hospitality Competition as well as being runner-up at the 2024 Nestlé Golden Chef of the Year competition in Melbourne.

A passion for food and creativity
Emily says she has always been passionate about food and creativity, and she decided to study culinary arts to turn that passion into a career.

“AUT really stood out to me because it wasn’t just about learning how to cook – it focused on understanding ingredients, flavours and the craft behind creating dishes that tell a story. I liked that the diploma encouraged creativity, and gave me the chance to explore different cuisines, techniques and the science behind food.

“One of the highlights for me at AUT was being able to make new friendships with people who had the same interest in cooking. I loved being in an environment where I was surrounded by other people who shared that same drive and love for food. The support from lecturers and the hands-on experience in the kitchen really helped me grow, both as a chef and as a person.”

There were a few staff whose support she especially appreciated.

“My lecturers Jean Wan and Paul Yau made a memorable imprint on my time at AUT and supported me throughout my journey in every way possible. Both Jean and Paul supported me with competition training, advice and knowledge across pâtisserie and other dishes, as well as providing a positive environment for me to come into and push me to do the best I can. Both these lecturers give their 110% to helping students like me succeed, and they’re the foundation to creating great classrooms you’ll definitely miss once you graduate.”

Advice for other students
Emily has some great advice for other students who are only at the start of their own university journey.

“My biggest piece of advice to AUT students is to say yes to as much as you can during your time studying. We’re lucky to have so many amazing opportunities, so it's important to just take a leap of faith and try something new even if it's out of your comfort zone.”

Keep pushing yourself, she adds.

“Something I've learnt over my two years of studying is that hard work and patience really do pay off in the end. It's so important to keep pushing yourself to do better and learn as much as possible. Ask questions and soak in as much knowledge from lectures, teachers and other students – the more you learn, the more you're able to grow and achieve things you never thought were possible.”