the dates (restaurateur)

If you aren’t sure this is for you, take a look at some reasons about how we might

08 March 2018: applications open

can you enter? young restaurateurs can apply who;

  • are 35 years of age or under as at Tuesday 06-Aug-18 – applicants must be over 18
  • have owned your business under the same name for a minimum of two (2) years as at Tuesday 06 August 2018
  • have an establishment that holds a liquor licence
  • work full time within your business
  • are not a hospitality trainer/teacher on a casual, part time or full time basis
  • are an Australian Citizen or permanent resident
  • are able to participate in all the dates as listed on this page (excluding produce tour & workshops)

15 April 2018: applications close @ 11:59pm

30 April 2018: (week of) judges selection

we’ll be in contact with you from this date to let you know of their state finalist selection

4 June – 5 June 2018: national judging

Sunday 28 May: we fly all national finalist to Sydney (if outside NSW) late afternoon/evening to be in Sydney for the following day;

Monday 29 May:  Each of the national finalists participate in an individual discussion/interviews with the young restaurateur panel, followed by an interview with a business mentor/consultant. After these meetings, the restaurateurs and judges will have lunch followed by a Q&A with judges and YR’s.

Tuesday 5 June: YR have the opportunity to join the ‘pop up young waiter’ lunch as a guest to network with one another, other industry guests, media and meet some of the young waiter judges. Lunch finishes at 2pm and young restaurateurs return home. Each restaurateur will be given a small number of questions by the panel & mentor to focus on and respond to within the next month

01 July  2018: responses to second round of (minimal) questions sent in

be able to help you.  it might help to know that we don’t think of ourselves as a competition – more like a scholarship – and a friendly one! otherwise, maybe have a chat with one of our past young restaurateurs but if that seems daunting, then here’s advice and 10 top tips from our young restaurateurs we’ve gathered from some of our past restaurateurs …. meanwhile, below is bit more about the program;

08 July – 10 July 2018: produce tour (optional – but recommended)

Young restaurateur national finalists are invited to join an all-expenses paid produce tour of one of Australia’s leading food and wine region to meet and learn from some Australia’s world renowned seafood, meat, horticulture and viticulture producers. This is made possible with support from partners such as Porkstar, Meat and Livestock Australia & Fisheries Research and Development Corporation.

July 2018: skype interview with judges Date TBC

young restaurateurs participate in an individual interview by the panel via skype. This is to delve deeper into the information sent by the restaurateurs about the second round of questions posed by the panel and business consultant/mentor regarding their business. the panel will also choose one young restaurateur of the year to be announced at the awards event in August alongside the young chef and waiter of the year.

5 August 2018: national finalists lunch/dinner 

(optional for restaurateurs) an event to showcase the national finalists in a pop up event organised by Appetite for Excellence where the spotlight shines on the young talent unearthed this year. they will be joined by the young waiters and restaurateurs working together as a collaborative group.

6 August 2018 

The Australian Young Restaurateur 2018 will be announced at invitation only event attended by 300 industry heavyweights; appetite for excellence alumni; local & national media, our partners and their guests, the awards event is designed to showcase the talents of all our national finalists as well as announcing the Australian young chef, young waiter and young restaurateur 2018.

Sept/Oct 2018: workshops

all of our applicants are invited to participate in skills workshops held in each state in either September or October. these workshops consist of either sensory analysis, butchery classes or wine/spirit workshops

prize trip: 2019 

as part of their prize, the young restaurateur of the year is given return economy flights to Europe to participate in an overseas trip; networking with the judging panel; provide with a business mentor to the value of $3000; and $5000 cash to invest in their business


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