Andrews Meat Industries backs Australia's best chefs at Food & Hospitality Week

Food & Hospitality Week 2026 brought together the best of Australia's foodservice industry and Andrews Meat Industries was proud to be part of the action.

The event attracted more than 15,000 industry professionals to the International Convention & Exhibition Centre in Sydney from May 25-27. Chefs, restaurateurs, caterers and suppliers all came together to explore new ideas and industry trends.

For Andrews Meat Industries, the event was all about showcasing our premium product range, supporting Australia's top culinary talent and meeting all the fantastic chefs we’ve worked with throughout the years.

Visitors explored a curated selection of products that highlighted the quality and diversity of the Andrews Meat portfolio, including grass and grain fed beef, dry aged beef, smallgoods and Creative Food Solutions (CFS) cooked products.

A major highlight was our sponsorship of the 2026 Australian Professional Chef of the Year competition.

The competition ran over two days and challenged chefs to create an entrée and main course using ingredients from a mystery box. With just 30 minutes to develop their menu and one hour to cook and plate their dishes, the challenge was on. 

Andrews Meat Industries supplied a range of premium products for the challenge, including CFS pre-cooked ox tongue, Tajima Australian Grainfed Wagyu rump, flat iron, intercostals and inside skirt. Finalists worked with White Pyrenees Lamb racks in the final round.

Watching chefs transform these products under pressure was a fantastic showcase of creativity and innovation.

We were especially excited to see several Andrews Meat customers perform strongly throughout the competition.

A massive shoutout goes to Allen Varghese who progressed through to the finals. Congratulations also goes to April Gullo, Martin Nando, Nicola Ronconi, Rich Bihag, Roberto Sgroi and Saskia Nel who all showed an incredible level of talent under pressure.

A special congratulations to Chef Oliver Garrioch from Gimlet who was crowned the 2026 Australian Professional Chef of the Year after an outstanding performance that saw him compete through three back-to-back rounds in a single day. 

Beyond the competition floor, Food & Hospitality Week was a great opportunity to reconnect with our existing customers, meet new faces and chat with chefs from across the country.

Thank you to everyone who stopped by the Andrews Meat Industries stand throughout the week. Whether you were checking out the product display, talking shop with the team or sharing what's happening in your business, we appreciated the chance to connect.