Luke Bourke, sous-chef at Rockpool Bar & Grill and graduate of the National Indigenous Culinary Institute, has been named as The Sydney Morning Herald Good Food Guide 2025 young chef of the year. “He started as an apprentice on the larder section, picking herbs and washing salads, and shucking lots of oysters,” says former Rockpool executive chef Corey Costelloe. “And then he ended up doing pretty much every single section of the kitchen – and I think there’s about 12 or 13.
” Bourke, who has Palawa heritage and grew up on Dharug country in Penrith, accepted the award at a gala ceremony in the Sydney Opera House Concert Hall on Monday night. “Kids from western Sydney don’t normally get this opportunity,” he says. “I’m over the moon.
“It definitely took a lot of backing from my team and family to get to the point where I could be up on that stage – to show that no matter where you come from, you can do big things, and there are people out there that will support you 100 per cent.” A judging panel of industry experts chose Bourke for his demonstrated ability as a cook, along with his active role in mentoring young chefs, particularly Indigenous chefs, and his ambition to open a restaurant that engages deeply with his culture. The 29-year-old says it has been a long-term goal to open a restaurant or wine bar in Penrith.
His twin brother Sam and sister Teagan are also chefs. “Not just farm to table, but our backyard and culture to your plate,” says .
