Robyn Rogers
We recently featured and article about Matt Carnell, owner and chef of Bistro Terroir, who was a finalist in the Australian Chef of the Year competition. Now, lo and behold, we are back to interview Matt’s apprentice, Zak Resuggan, who is following in Matt’s footsteps and has been chosen to represent Australia at the International Worldskills Trade competition in Shanghai in September 2026.
The WorldSkills Trade competition focuses on trade skills, one of which is cooking. Ultimately a representative in each trade in each country is selected to compete in the International WorldSkills Trade competition.
Zak is 18 years old and has been working as an apprentice at Bistro Terroir for 18 months. Zak’s TAFE teacher from Ballarat’s Fed Uni let him know that there was an opportunity at a local level to enter the competition. Zak entered and won and went on to represent Victoria at a national competition in the BrisbaneConvention Centre. The national competition took place over three days and Zak was required to cook two dishes each day under strict requirements for the food to be delivered.
While Zak came fourth in the competition, those ahead of him were ineligible to continue to the international level. The rules stated that competitors had to be under 22 years of age and either be undertaking an apprentice/traineeship. The first three in the competition were already qualified chefs and did not qualify on this basis.
Zak was born and raised in Daylesford and attended Daylesford Secondary College. He started cooking classes in Year 7 and then continued as an elective until Year 10 when he left and became an apprentice at Bistro Terroir.
Having time to prepare to attend the event this time next year is going to be crucial to Zak’s success. There will be training camps and practice competitions for him to compete in over the next 12 months. A significant part of this training period is about proving that you are skilled and dedicated enough to be sent to China to compete at an international level. In fact, if the national body is not satisfied with a competitors’ progress they can be removed from the competition.
Zak will need to report on his training progress monthly as much of his practice will be occurring at home and work – the onus is definitely on Zak to succeed. To help him stay on track he is also mentored by an expert who was a judge from the national competition in Brisbane. The good news is that there is also a high possibility of overseas training as part of his preparation.
So the next 12 months will be very busy for Zak as he builds up his skills, experience and knowledge. Now at 12 months out, he is required to practice 1 day per week, at 6 months out it will be 2 days per week, at 3 months out 2-3 days per week and at 3 months out it will be 3 days per week. This commitment will obviously eat into his working time but his employer, Matt Carnell is very supportive.
Matt is very proud that Zak is working at Bistro T. “Zak is a very hard worker, very self-motivated, knows when to ask for help or ask questions – he even practices at home! He’s going to be up against 2nd and 3rd year apprentices in this competition so I am helping to ensure he can compete at that level”, said Matt. “He’s already working at a higher level than would normally be expected at his age and level of experience as he can already run the pass.” When Matt contacted us about running this article he said, “Zak won’t blow his own trumpet so it’s my job to do that for him.”
The competition, in Shanghai, will take place over four days including opening and closing ceremonies. Zak is relishing the opportunity not only to compete but to see a bit of China while he is there. He’s both excited and nervous about the competition and being given the opportunity to learn some new skills both in the next 12 months and while he is competing.
Zak came across as a quietly confident young man who is keen to succeed as a chef and this competition is going to help him considerably both now and in the future. When asked what his favourite thing to cook is he replied, “I love cooking desserts and Apple Tarte Tatin in particular.” Zak has another 18 months left in his apprenticeship and is hoping to travel to France to work there sometime after he has qualified. Again he would be travelling in Matt’s footsteps as Matt spent some years working in France pursuing his own training.
This is a great story about a Daylesford local making good and competing on the world stage. Not bad for small country town. And it shows how we punch above our weight when it comes to food in this town. We will certainly follow up with Zak after the competition and we wish him the best of luck as he builds up to, and competes, in Shanghai in 2026.
Robyn Rogers is a presenter on HepFM and a member of the editorial committee of The Wombat Post.
