Hot Plate 2026 is the ultimate national stage for the boldest culinary minds across Compass Group Australia. This competition allows our chefs in Eurest the chance to step off the back burner and turn that “restaurant-in-a-box” dream into a career-defining reality. Our chefs aren’t just creating a recipe, they’re creating a complete Culinary Concept: a cohesive, commercial and soul-filled dining experience that hits the sweet spot between creativity and cost-efficiency.
As Hot Plate 2026 continues to showcase the incredible talent across Eurest and the wider business, we sat down with Symon Moth to discuss the role of innovation in modern kitchens, the importance of diversity in culinary leadership and what he’s seen from this year’s competitors.
Innovation is a major theme across the food industry. What role does innovation play in culinary spaces today?
Innovation is shaping kitchens in new and exciting ways. According to Symon, technology such as robotics and AI is helping streamline operational tasks, giving chefs more time to focus on creativity and customer experience.
“The best chefs balance creativity with customer expectations by staying connected to food trends while also applying their technical skills to reinvent classic dishes,” he says.
“Sustainability is also a key part of innovation, from reducing waste to embracing nose-to-tail cooking practices.”
Why is innovation so important for Eurest?
For Eurest, innovation is about enhancing customer experience while improving efficiency across operations.
“Technology supports our teams behind the scenes, but it’s the combination of innovation and culinary creativity that really sets us apart,” Symon explains.
“It helps us stay ahead of trends, meet changing client expectations and deliver modern, high-quality food experiences.”
What has impressed you most about the concepts in Hot Plate 2026?
One of the standout elements for Symon has been the individuality and passion shown by competitors throughout the competition.
“There’s an incredible depth of talent across our teams, particularly within Eurest,” he says. “Many chefs are drawing on their cultural backgrounds and personal experiences to shape their concepts, while incorporating modern food trends and fusion influences. The creativity on display has been outstanding.”
This year, three of the five Eurest finalists are women. Why is that significant?
For Symon, it reflects the inclusive culture Eurest continues to build.
“It demonstrates the strength of female talent across our business and shows we’re creating an environment where people feel empowered to step forward,” he says.
“More broadly, it highlights our commitment to diversity across gender, culture and backgrounds, and ensuring everyone has the opportunity to be recognised for their abilities.”
How important is representation in inspiring the next generation of female chefs?
“Visible representation is incredibly important,” he says.
“When aspiring chefs see women succeeding in senior culinary roles, it reinforces that there’s a clear and achievable career pathway. Representation builds confidence, inspires future talent and contributes to greater diversity and creativity across the industry.”
How does Hot Plate help develop future culinary leaders?
Beyond showcasing culinary skills, Symon believes competitions like Hot Plate are instrumental in building confidence and leadership capability.
“Many chefs do amazing work behind the scenes,” he says. “Hot Plate gives them a platform to share their creativity, gain recognition and build self-belief. It also helps develop resilience and leadership qualities that are essential for future culinary leaders.”
What are you looking forward to in the next round?
As Hot Plate 2026 progresses, one thing is clear: innovation, creativity and diversity are driving an exciting future for CGA’s culinary talent, and the next round promises to be another inspiring showcase of what our teams can achieve.
