Southern Institute of Technology (SIT) recent culinary graduate, Sam Kissell, and Level 4 Cookery student, Hery Sakti, have been selected as finalists to take part in the Australian culinary competition, Proud to be a Chef (PTBAC).
The two SIT-trained chefs have won places along with 30 other emerging chefs from Australia and New Zealand on an all expenses paid, four-day programme in Melbourne, in February 2026, where they will learn from industry greats and be mentored by three chefs: Sarah Todd – Savoury Mentor, Gareth Whitton – Sweet Mentor, and Mark Normoyle – Resident Mentor. At the end of the programme, the overall winner will be awarded an international scholarship worth over $10,000 to the culinary institute of their choice. Awards will also be dished out for three other stand-out finalists achieving in: Best Sweet Dish, Best Savoury Dish and Best Social Media.
Invercargill born-and-raised Sam Kissell (20) was excited about making it as a finalist. “I think it’s an amazing opportunity to be offered a position as a 2026 finalist … and I'm really grateful for these opportunities that I have been offered.” Since graduating from SIT in June after completing the New Zealand Certificate in Cookery (Level 4) and the New Zealand Diploma in Cookery (Advanced) Level 5, he has begun his career in Australia and is currently working at Voyager Estate winery in Margaret River.
Mr Kissell described the dessert concept he had submitted to win his finalist spot as “interesting …I’m really looking forward to bringing the concept and idea to life and see how it turns out on the plate! Over the four days we get to work with the mentors, and they will give us feedback on our concept…”
Mr Kissell will work with Chef Gareth Whitton, who owns a specialty bakery in Melbourne and was the first winner of the televised Dessert Masters in 2023. “I’m looking forward to meeting Gareth and learning from him and the other mentors, … to be honest, there’s not one key thing I’m looking forward to the most, but the whole, overall experience.”
As well as the cooking and creating, Mr Kissell said finalists will be taken out and around Melbourne city for hands-on excursions, and experience different restaurants, “which will be awesome”. He was keen to connect with the other finalists, “… more like-minded people”, and had the benefit of knowing some of them due to competing in the Nestle Golden Chef’s Hat Competition in September. “There are two chefs I know who were grand finalists, … it will be amazing to spend time and compete with them again.”
He was pleased there would be another student representing SIT as well. “… It will be good to see some familiar faces while in Melbourne for the programme… No matter the outcome of who takes out the scholarship, it’s going to be a great experience and I'm very grateful and excited to be a part of the 2026 finalists.”
Mr Kissell explained that his motivation came from wanting to continually learn and improve. “One thing I love about being in this industry is that I’ll never stop learning; I think I thrive on being able to learn something new every single day. It keeps me busy.” He remarked it had been a privilege to have had many great opportunities in the last year, including medals at the Nestle Golden Chefs’ Hat Competitions in 2024 and 2025; this year it was a gold medal. “I’m eager to discover what other things are in store for me as I continue to develop my skills and techniques.”
Current SIT student, Hery Sakti, said he felt incredibly honoured and excited to have been selected. “It still feels surreal to see my name among such talented chefs… Honestly, I’m beyond grateful and humbled.” He was enthusiastic about learning from the chef mentors and connecting with other finalists who shared his same passion for food.
Mr Sakti’s original dish concept pays homage to his Indonesian roots in West Java, but he also lived in Bangkok, Thailand for seven years and says the influence of Thai food, such as bright acidity, aromatic herbs, and bold contrasts, is woven into his dish.
Motivated by a desire to tell stories through food, Mr Sakti particularly wanted to honour his Indonesian identity while embracing the flavours and techniques he discovered in Bangkok. “I’m eager to refine my technique and build on my Thai-influenced, Indonesian-rooted style.”
“I want every dish I create to reflect where I come from, what I’ve learned, and where I’m going. I want to challenge myself continuously, grow as a chef, and make my community, especially the Southland region, proud of me.”
Mr Sakti added that being recognised at this level of competition gave him a deep sense of validation for the journey he’s taken.
“…from restarting my career in the culinary world, relocating to Thailand, to now fully committing to my craft. I believe following your passion, no matter how late or unconventional the path, can lead to amazing opportunities.”
Mr Sakti expressed his deep gratitude to all the SIT tutors – “Chef Glenn, Chef Nick, Chef Ray, Chef Marene, and Maree – their guidance, patience, and belief in me have meant the world.”
SIT Hospitality Programme Manager, Glenn Stridiron, said the chefs’ selection for the PTBAC programme was certainly an honour, but it was also testament to the commitment and passion they both had shown. “It’s been great being part of Sam’s journey and now to see the beginning of Hery’s journey is equally rewarding.”
“I’m confident that Sam and Hery will be able to inspire future students to apply for the programme, not only to promote themselves, but also to point to the quality education they received at SIT.”
Mr Stridiron added that the competition organisers, Fonterra Oceania, had praise for SIT on its entries, with a third student almost making the finals as well.
Fonterra Events and Sponsorship Manager Oceania, Helen Butler, said “We had three strong entries from SIT, which is an outstanding result, and you should be very proud of the quality of your students’ applications.”
“Overall, it’s inspiring to see that eight of the 32 spots have been secured by New Zealand culinary students, a remarkable representation demonstrating the depth of talent in the New Zealand culinary field. I have no doubt they will all be very competitive and showcase their skills and do New Zealand proud.”