Indigenous Culinary School Graduates 11 Top Restaurant Chefs

Allan Miller still remembers standing in his grandmother's kitchen, begging to stir the pot while the women cooked traditional meals. Those childhood moments just earned him first place in the Hunter Culinary Association's first-year apprentice competition.

The proud Dhungutti and Wonnarua man is one of 11 Indigenous chefs who graduated this year from the National Indigenous Culinary Institute (NICI). It's the program's biggest class since launching in 2012.

Celebrity chefs including Neil Perry, Matt Moran, and Guillaume Brahimi created NICI to open doors for Indigenous cooks in Australia's top restaurants. The mission was simple: create a pathway for talented Indigenous people to train in the country's best kitchens.

The numbers tell a powerful story. More than 100 Indigenous chefs have completed the rigorous apprenticeship over the past 14 years. But the program doesn't play favorites. Only about one in three apprentices makes it through the demanding training.

"It's just putting a piece of me on the plate," Miller said about creating special menus with native ingredients like strawberry gum and finger lime. When customers enjoy his food, he knows he's sharing his culture with every bite.

Luke Bourke took that same journey a decade ago. The Palawa man went from western Sydney suburbs to working at Rockpool Bar & Grill, and he just became the second Indigenous chef to earn a Sydney Morning Herald Good Food hat as head chef at Felon's Seafood on Manly Wharf.

His wood-fired calamari with finger lime salsa has become a signature dish. People try it once, then bring their friends back for more.

The Ripple Effect

The graduates aren't just cooking. They're becoming mentors for the next wave of Indigenous apprentices coming through NICI's doors.

CEO Nathan Lovett sees this mentorship as the program's most significant evolution. Qualified chefs are now leading the way for younger Indigenous cooks, creating a growing network of support in professional kitchens across Australia.

Kilijah Grentell, now a demi-chef at Chiswick, designed the graduation lunch menu using native ingredients she remembers from cooking with her mom. Seeing those childhood foods featured in prestigious restaurants feels like coming full circle.

"We're trying to show that we do have food that is available, like native food, and we're trying to let that shine," she said.

For Bourke, the recognition means opening doors for others. "To lead the way is something I'm passionate about and to show the next generation they can do it," he said.

The class of 2026 proves that when opportunity meets talent and tradition, everyone gets a seat at the table.