By Marie-Antoinette Issa.
Thirteen years ago, a young Commis Chef walked into his first culinary competition, nerves in his stomach and ladles in his hand. This May, that same Chef - Richmond Rodrigues, now Aanuka Beach House Coffs Harbour’s Executive Chef - stood on stage at the Melbourne Convention & Exhibition Centre, with his name echoing through the room as he was crowned Australian Professional Chef of the Year 2025.
"When they called my name, time kind of froze for a second,” Richmond says, thinking back to the moment. "I felt this huge rush of emotion, all the long hours, the pressure, the setbacks - it all just hit me at once.
"I was thinking about everyone who’s been part of the journey: my family, mentors, friends, teammates. It wasn’t just a personal win - it felt like a win for all of us. Then pretty quickly, my brain kicked back in and went: ‘OK, keep it together, walk up there, don’t trip!’”
Winning this title is no small feat. For more than 13 years, Richmond returned to the competition floor again and again - refining techniques, evolving his food philosophy and strengthening his resolve.
"It feels incredible, like everything’s come full circle,” he says. "I’ve been competing for more than a decade, constantly learning, growing and pushing myself. To finally take the win this year means so much.
"Back in 2012, John McFadden judged me for the first time. This year was his final time judging the comp and to win it under his watch one last time...that really hit home. It’s more than just a win, it’s the story behind it and the people who’ve been part of that journey.”
That long mindset served him well. Heading into the final, he wasn’t rattled - just focused.
"Going into the final, my mindset was clear: stay calm, stay sharp and cook from the heart. I prepped hard, refining my timing, practising every element until it was second nature and making sure I could adapt if anything went sideways. It wasn’t about trying to be flashy - it was about precision, flavour and trusting the work I’d already put in.”
Under pressure to plate eight portions in just one hour, Richmond delivered two standout dishes. His Italian-Asian fusion starter featured fresh squid noodles and agrodolce sweet-and-sour prawns. His second dish - a Middle Eastern-inspired BBQ butterflied quail - was rich with toum, braised baby carrots and roasted pecans. Thoughtful, bold and full of soul - just like the Chef himself.
"The flavour profiles came from my love of bold, vibrant cuisines and a desire to create something unique that tells a story,” Richmond explains. "For the Italian-Asian fusion, I wanted to blend comforting, familiar elements with unexpected twists - balancing fresh herbs, umami and a touch of spice.
"The Middle Eastern influence brought warmth, aromatic spices and depth - it’s a cuisine rich in history and flavour that perfectly complements the other dish. Together, they reflect my journey and passion for combining tradition with innovation.”
Of course, it wasn’t all smooth sailing. "During the one-hour cook-off, time was the biggest challenge. Everything had to be perfectly timed and executed under pressure. I also faced a few unexpected hiccups with ingredients and equipment, but staying calm and adaptable made all the difference.
"I relied on my prep, kept my focus and trusted my instincts to adjust on the fly. In moments like that, it’s all about mindset and resilience.”
That word - resilience - echoes throughout Richmond’s story, with each passing year giving him the opportunity to sharpen his knives and his passion.
"Not winning in past years taught me patience, grit and how to grow from every setback. Each comp made me sharper in flavour, timing and focus. This year, I came in more prepared, more present and just ready to cook from the heart.”
His philosophy, shaped over years working in acclaimed kitchens like The Press Club, Lizard Island and Muse Kitchen, is simple and grounded: "My journey through respected kitchens has shaped not only my skills but my philosophy: cooking thrives when rooted in passion, connection and purpose.
"I believe food should be fresh, thoughtful and soulful - something that brings people together and leaves a lasting impression. Whether creating menus, mentoring Chefs or plating during service, I approach everything with integrity and heart. For me, hospitality isn’t just a career, it’s a way of life.”
At the heart of his success is community - the people who believed in him from day one. "My Mum has been my biggest influence, teaching me passion, resilience and staying true to myself,” he says.
"Thomas Pirker and Nathan Johnson helped me refine my skills and work ethic early on. Working with George Calombaris at The Press Club taught me the value of creativity and precision. Neil Smith contributed invaluable lessons in technique and artistry. Cameron Mathews continues to inspire me today, teaching me depth of flavour, originality and how to push boundaries while staying true to the heart of a dish.”
Now, with his title in hand, Richmond is already looking ahead. "Next, I’m focusing on giving back: mentoring young Chefs, collaborating with incredible local producers and pushing myself creatively in new ways.
"I’m also planning to take on more international competitions and see how far I can go on the world stage. Excited for what’s ahead - local collabs, global challenges, bigger ideas and bolder flavours - all while staying true to the craft.”
His advice for those thinking of entering for the first time?
"If you’re thinking about entering for the first time, do it. Back yourself, even if you feel nervous or unsure. Put the work in: practise your timing, get to know your ingredients and build dishes that reflect you. Don’t just cook to impress, cook with heart and intention.
"Be ready to adapt. Things won’t always go to plan, but that’s where the real growth happens. Stay calm, stay focused and take it all in. Win or lose, you’ll walk away stronger, sharper and more connected to your craft. That’s the real prize.”
