The National Indigenous Culinary Institute (NICI) has celebrated its largest graduating cohort to date, with 11 First Nations apprentices completing the commercial cookery program that places talented cooks in Australia's finest restaurants. The 2026 graduates, honoured at a long lunch designed by an alumni chef, represent the culmination of a pathway established by chefs such as Neil Perry and Matt Moran to increase Indigenous representation in high-end kitchens.
The National Indigenous Culinary Institute (NICI) has celebrated its largest graduating cohort to date, with 11 First Nations apprentices completing the program's commercial cookery apprenticeship. The 2026 graduates were honoured with a long lunch designed by alumni chef Kilijah Grentell, supported by Aria's executive chef Tom Gorringe, featuring native ingredients such as strawberry gum and finger lime.
NICI CEO Nathan Lovett said the program was established in 2012 by a group including chefs Neil Perry, Matt Moran, Luke Mangan, Guillaume Brahimi, Jill Dupliex and Terry Durack with the goal of increasing the number of Indigenous chefs working in top restaurants. "They developed a pathway program that could help develop skills, knowledge and understanding … so that people from our communities had an opportunity to get into employment working in the very best restaurants in the country," Mr Lovett said.
Since its inception, more than 100 Indigenous chefs have completed the apprenticeship. Mr Lovett noted the program is highly competitive, with only about a third of apprentices finishing. "It is a huge testament to the apprentices who have stuck with it because for the 11 who got through, there's probably 20 or 30 who haven't," he said.
Graduate Allan Miller, a Dhungutti and Wonnarua man who took out the Hunter Culinary Association first-year apprentice competition, said creating menus with Indigenous ingredients was "just putting a piece of me on the plate." He is filling in as sous-chef at Little Fish restaurant in Newcastle and hopes to see more Indigenous chefs in kitchens to support the next generation.
Luke Bourke, a Palawa man and NICI alumnus now head chef at Felon's Seafood on Manly Wharf, this week became the second Indigenous chef to receive a Sydney Morning Herald Good Food hat. "It was super exciting for me as a head chef of my first restaurant and for the Indigenous community," he said. "To lead the way is something I'm passionate about and to show the next generation they can do it." Mr Bourke credited NICI's support, including 24-hour counselling, for helping him through the challenges of the industry.
Ms Grentell, now a demi-chef at Chiswick, said seeing native ingredients featured on prestigious menus was "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.
Analysis
Why This Matters
- The record graduating class represents a growing pipeline of Indigenous talent into Australia's high-end restaurant sector, a field where Indigenous chefs have been historically underrepresented.
- The program's emphasis on native ingredients helps bring Indigenous food culture into mainstream fine dining, offering economic opportunities for communities and broadening Australia's culinary identity.
- Alumni like Luke Bourke and Allan Miller are becoming mentors and role models, potentially inspiring more young Indigenous Australians to pursue careers in professional kitchens.
Background
The National Indigenous Culinary Institute (NICI) was founded in 2012 by a group of Australia's most celebrated chefs and restaurateurs, including Neil Perry, Matt Moran and Luke Mangan. The institute runs a commercial cookery apprenticeship that places Indigenous candidates in top restaurants, providing mentoring and support. The program is highly selective: only about a third of apprentices typically complete the training, those who do often go on to leadership roles.
What to Watch
- CEO Nathan Lovett's stated ambition to grow NICI nationally could lead to new partnerships in other states and regions.
- Further industry recognition for NICI alumni, such as more Good Food hats or chef appointments at flagship restaurants, will signal the program's long-term impact.
- The continuing use of native ingredients on menus across Australia, driven by chefs trained through the institute, may accelerate the mainstream adoption of Indigenous foods.
Checked
12 claims in this story checked against 1 source: 7 supported.
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- SupportedA record cohort of 11 Indigenous chefs graduated from NICI.Just In: “The proud Dhungutti and Wonnarua man is one of 11 First Nations graduates of the 2026 National Indigenous Culinary Institute's (NICI) commercial cookery apprenticeship”
- Partly supportedThe summary says NICI was founded by renowned chefs and that alumni earned top industry honours.Just In: “A cohort of restaurant critics and renowned chefs, including Neil Perry, Matt Moran, Luke Mangan, Guillaume Brahimi, Jill Dupliex and Terry Durack, established the program in 2012.”
- Partly supportedThe program places talented cooks in Australia's finest restaurants.Just In: “They developed a pathway program that could help develop skills, knowledge and understanding … so that people from our communities had an opportunity to get into employment working in the very best restaurants in the country”
- Partly supportedThe program was established by chefs such as Neil Perry and Matt Moran to increase Indigenous representation in high-end kitchens.Just In: “A cohort of restaurant critics and renowned chefs, including Neil Perry, Matt Moran, Luke Mangan, Guillaume Brahimi, Jill Dupliex and Terry Durack, established the program in 2012. The institute's CEO Nathan Lovett said the group was on a mission to increase the number of Indigenous chefs in high-end restaurants.”
- Partly supportedThe long lunch featured finger lime.Just In: “One of the most popular items on the menu is his wood-fired calamari with finger lime salsa.”
- SupportedMr Lovett said the founders developed a pathway to help people from their communities gain skills and work in the country's very best restaurants.Just In: “They developed a pathway program that could help develop skills, knowledge and understanding … so that people from our communities had an opportunity to get into employment working in the very best restaurants in the country”
- SupportedMr Lovett said that for the 11 who completed the program, there were probably 20 or 30 who had not.Just In: “It is a huge testament to the apprentices who have stuck with it because for the 11 who got through, there's probably 20 or 30 who haven't,”
- SupportedMiller said creating menus with Indigenous ingredients was “just putting a piece of me on the plate.”Just In: “It's just putting a piece of me on the plate,”
- SupportedBourke said receiving the Good Food hat was exciting for him and the Indigenous community.Just In: “It was super exciting for me as a head chef of my first restaurant and for the Indigenous community,”
- Partly supportedGrentell said seeing native ingredients featured on prestigious menus was “full circle.”Just In: “Then seeing some of the stuff that I ate as a kid coming to a well-known restaurant … it's like full circle.”
- SupportedGrentell said, “We're trying to show that we do have food that is available, like native food, and we're trying to let that shine.”Just In: “We're trying to show that we do have food that is available, like native food, and we're trying to let that shine.”
- SupportedMore than 100 Indigenous chefs have completed the apprenticeship since it began.Just In: “Since its inception, more than 100 Indigenous chefs have completed their apprenticeship”