Celebrated as one of the country’s best chefs is Chloe Sharp who was named a finalist in the Good Food Guide 2026 Young Chef of the Year Awards.

The former Thomas Reddall High School student is now a sous chef at one of Sydney’s newest Mediterranean-inspired restaurants, The Palomar Restaurant.

Ms Sharp said vocational education and training (VET) was always the pathway for her.

“I’ve known I wanted to do hospitality since I was in Year 7. I was never really an academic and have always been a practical, hands-on kind of student,” she said.

“Everything that I know and learnt has been practical based. You learn so much in the industry, more than you can ever learn sitting in the classroom and writing things down.”

Crediting her Hospitality teachers, Jenny Chate and Kate Sakopo, for spicing up her passion for hospitality, Ms Sharp said inspiring teachers played a crucial role in setting up students for post-school success.

“Being in an environment where my teacher cared about students really played a big role in where I am today,” she said. “Hospitality class was my first time experienced working in a kitchen following recipes and having that creative freedom at such a young age.”

Ms Sakopo is proud to see her former student recognised as a finalist.

“She was always such a positive and enthusiastic student who genuinely loved cooking and experimenting with new techniques,” Ms Sakopo said.

“Chloe brought a great energy to the classroom – always willing to have a laugh while still putting in her best effort. It’s wonderful to see her passion for hospitality continuing to shine beyond school, and we’re all so proud of what she’s achieved.”

As one of the few women working as a chef, Ms Sharp has faced glass ceilings and faced challenges with career progression because of her gender.

She is passionate about encouraging more women to enter the industry to “take the baton and walk along with men.”

“Keep pushing no matter what,” Ms Sharp said. “There is a light at the end of the tunnel. There is space for women in the industry, and the more I travel, the more women I see pop up in the industry, is lovely to see.”