It is the first time Tasmania has been represented in the national competition, and Carmen Howard, 22, from Theodoti Greek Taverna, and Mathew Barrett, 22, from Pierres Brasserie Cafe, were commended for their culinary excellence.

The pair, calling itself "Team Tasmania", won three bronze medals for entree, main course and dessert.

Their creations were made from a mystery box of ingredients which each team was presented with at the cook- off on September 8.

Miss Howard and Mr Barrett had just four hours to turn the ingredients into a sumptuous three-course meal.

The judging panel comprised Australian Culinary Federation national judges and National Culinary Olympic medallists.

"It was very hard but a great opportunity to network with all sorts of people from around Australia, the US and Canada," Miss Howard said of the experience.

"Mathew and I work really well together."

Miss Howard said the Greek influence in their creation came from her training at Theodoti Greek Taverna.

Teams were vying for an international travel training trip to the World Association of Chefs Societies Congress in Santiago, Chile.

The prize went to Perth duo Shane Middleton and Cameron Wetton from Joondalup Resort, who were awarded two silver and one gold medal and were announced the overall national winners.

The annual Nestle Golden Chefs Hat competition offers young chefs, aged 23 years and under, the opportunity to showcase their skills and become nationally recognised as the best in the industry.