Narrabri’s Steven Gleeson finalist in Chef of the Year

Seventeen year old Steven Gleeson set off from Narrabri in 1992 to pursue an apprenticeship and career in food services and the restaurant industry.

And on Sunday Mr Gleeson, now a leading executive chef, steps up to the hotplate at the International Convention Centre at Darling Harbour as a shortlisted finalist in the most prestigious chef competition in Australia – the Chef of the Year titles.

Behind him is an ongoing career of achievements in the industry which has seen him in charge of some of Australia’s premier venues.

And in front of him on Sunday, a team of the industry’s most respected judges – and a Convention Centre audience of thousands.

Watching from home in Jenkins Street will be Steven’s parents Rob and Ellen Gleeson, with his family, wife Karen and children in Sydney.

The first finals heats lie ahead on Sunday but being chosen among Australia’s chef elite itself is a huge accolade.

“I’m thrilled. I feel just being nominated as one of 32 finalists nationally is a privilege,” Steven said.

“If I get through the first heat I will be extremely happy.”

The Chef of the Year competition will be held at Foodservice Australia, the national industry showcase, from May 19 to 21.

Competition director Peter Wright said there had been a record number of entries from around Australia.

“The quality was top notch. That made it very hard for the judges to select the top 32 to contest the finals.”

The event sees chef compete against chef, and the clock, in a test of creativity, culinary knowledge and ingenuity.

Four chefs compete in each heat.

Mr Gleeson’s heat will be on at 11.30 on Sunday, followed by semi finals on Monday and the finals on Tuesday.

The pressure will be on.

The 32 finalists, a ‘who’s who’ of top chefs from the Margaret River, WA, to the Gold Coast, to Sydney and Melbourne, and major centres in between, will have one hour to prepare two dishes from a ‘mystery box’ of ingredients.

“You get the mystery box and 15 minutes to plan,”said Mr Gleeson.

“Then an hour to do an entree and a main, four portions of each with eight judges scoring.”

The winners will share in more than $10,000 cash and valuable prizes.

“The big prize is bragging rights – chefs will be pleased to win,” said Mr Gleeson.

“You are cooking with your peers.”

Steven Gleeson’s path to the top ranks of the Australian food services business has taken him to executive chef positions in some of Australia’s iconic venues.

He is currently executive chef at the NSW Art Galleries – both the ‘old’ gallery and the adjacent ultra-modern ‘new’ gallery, working for a national company, Fresh Collective, which has some 40 venues across Australia.

He was one of the opening team at the new ‘modern’ gallery last year, and manages food for both buildings.

“I’ve been really lucky to work with a lot of good chefs over the years,” he said.

These include well-known top chefs such as Matt Moran and Clayton Wells.

Recently he worked on a new restaurant development with Matt Moran in Canberra and the Melbourne Museum.

His role ncompasses staffing, rostering, food, “the whole kit and caboodle.”

“It’s exciting. My employers, Fresh Collective, have been really good, I’ve worked for them for four years.”

Steven is married with three grown up kids, and two grandchildren.

He has built an impressive portfolio of experience, as an apprentice at the Powerhouse in Tamworth, then to Sydney to complete his apprenticeship then to Hotel Nikko, now the Hyatt Regency, as a junior chef for about two years, then to the Sunshine Coast for Accor hotels, back home for a few years at Narrabri RSL and The Crossing Theatre, then to Terrigal’s Crown Plaza, Sheraton, Marriott, Intercontinental hotels and others.

He was chef de cuisine for Crowne Sydney during COVID while they were opening the new $1.3 billion property and involved with similar high end pre openings and multi-million dollar redevelopments.

“It’s been good over the last 15 years working on renovations and pre -openings – that’s hospitality.”

Meanwhile, family and friends will be part of an enthusiastic audience on Sunday – following Mr Gleeson’s progress remotely because the Chef of the Year championships are restricted to the industry – but certainly there in spirit.