By Leigh O’Connor, Editor.
2022 was a time for the Australian restaurant industry to reflect, rebound and reset.
After two years of COVID chaos, last year brought a new breed of restaurant to the fore – determined, more resilient and more versatile – from menus to staff, cuisine, hours and diners’ expectations, nothing is the same in hospitality in this country.
While venues pivoted during lockdowns to takeaway and delivery options, when the opportunity to dine in arrived again, Australians rediscovered their verve for dining out in their droves - the public has been generous in their support of local businesses.
We acknowledge that since 2020, judging of the Chef Hat Awards has been a difficult task – however in 2023 the playing field is more even and our independent judging panel has been hard at work.
Here are some of our award-winners’ reactions:
"Thank you, amazing to hear the great news. We appreciate all the support.” – Alan Stuart, 19-hatted Oncore by Clare Smyth.
"Thank you to your team for this award! It’s so great to be acknowledged for the work that we put in to create a fine dining experience. Many thanks.” – Alana Hardcastle, 12-Hatted The Cowrie Restaurant.
Executive Chef Sam Moore and the Atelier by Sofitel crew celebrate debuting at 15 Hats.
"Everyone’s so happy and excited. I didn’t sleep at all last night.” – Sam Moore, Executive Chef at Atelier by Sofitel, debuting at 15 Hats.
"Citrique is proud to be awarded an AGFG Chef Hat for 2023. Led by Executive Chef Paul Smart, this is an outstanding achievement for the culinary team, who are honoured to be awarded with such recognition. This award showcases the dedication, passion and commitment of each individual in delivering outstanding cuisine with dishes reflecting local produce and seasonal offerings.” – 12-Hatted Citrique restaurant.
Bear in mind…overall from 12-19 Hats, these dining destinations are in the top 1% of restaurants in the country.
For those who have wondered what the judging criteria are? The six attributes for success are ingredients, taste, presentation, technique, value and consistency, click here for more information.
To progress through the Hat levels, restaurants need to show consistency – a diner who has a great meal at your restaurant one day expects the same the next time they dine.
In layman’s terms, here is what each level of Chef Hats represents in AGFG’s opinion:
18-19 Chef Hats Judged on the Highest International Standards:
Food at such establishments should not elicit just a ‘WOW’ reaction from the diner, but also a ‘HOW’ and I would rush back there right ‘NOW’.
We believe these restaurants are comparable to among the world’s best and the experience they afford so remarkable that a trip to Australia is worth co-ordinating, subject to securing seating.
They offer a standout event and are unique in their offering, typically year after year…
19-Hatted Oncore by Clare Smyth.
16-17 Hats Judged on the Highest National Standards:
These dining venues are worthy of interstate travel, including the organisation of accommodation/a weekend away solely for the dining experience – plus a ‘WOW’ factor.
14-15 Hats Judged on National Standards:
Beyond just being above the relative comparative average of other restaurants, a road trip from outside the area is worthwhile solely for the dining experience; a venue significantly beyond other good restaurants within a two-hour drive window.
12-13 Hats Judged on the Region/Area:
These restaurants exhibit standards which consistently exceed expectations within their category, style, price and/or comparable available options in the area. We believe satisfaction is guaranteed.
AGFG stands by our award-winners, but at the end of the day, the Chef Hats are merely our collective opinion. Now it’s up to you…we invite you to get out there and form your own opinions about restaurants all over the country!
