Annie Craig named Harry Hauenschild Apprentice of the Year

After more than 15 years working across hospitality in Thailand and Japan, Annie decided to formalise her culinary skills by completing a Certificate III in Commercial Cookery (SIT30622) through TAFE Queensland while undertaking her apprenticeship at The Brisbane Club.

Her dedication, talent and commitment to lifelong learning have now earned her the 2026 Harry Hauenschild Apprentice of the Year award at the 2026 Queensland Training Awards – Metropolitan Regional Final.

Annie said she wasn’t expecting to be named a regional Apprentice of the Year winner, but winning was amazing.

“There were a lot of other apprentices with good training and job outcomes who could have won, so to be recognised is pretty surreal,” she said.

Annie’s journey to becoming an award-winning chef began long before she stepped into a commercial kitchen in Australia.

She holds a Bachelor’s Degree in Hospitality and Tourism and spent 10 years working in five-star hotels in Bangkok and Phuket, progressing from guest services to hotel administration and supporting general management.

Later, after moving to Japan with her husband, Annie worked for three years as a high-end caterer at a ski resort, managing bookings, visiting guests in their chalets and creating fine-dining experiences.

It was there that she realised her true passion was cooking.

“I liked cooking before I studied for my bachelor’s degree in Thailand, and my mother cooked her whole life,” Annie said.

“But the work was hard, and she didn’t want me to follow in her footsteps, but cooking is my passion.”

When COVID-19 brought the hospitality industry to a standstill, Annie and her husband decided to move to Australia.

Initially, she came to TAFE Queensland to improve her English and communication skills, but the experience opened her eyes to new education and career opportunities.

“Before I enrolled to study commercial cookery, I wanted to learn hospitality the Australian way so that I could have an overall picture of the industry here,” she said.

Her decision to retrain in Australia has transformed her career.

Through her apprenticeships at Restaurant Dan Arnold, Shortgrain and  The Brisbane Club, Annie developed her technical skills and experience across a range of professional hospitality environments.

She also gained valuable confidence working alongside industry professionals and serving real customers.

“We have access to every facet of the industry here and learn in a hands-on way,” she said.

“For example, we learn how to be a barista by making coffee in the Club Bar, front of house management and table service in the Bistro and fine dining and bar service in the restaurant 66 on Ernst – all for real customers.”

That combination of training and workplace experience has helped Annie thrive.

She was named runner-up for Apprentice Chef of the Year twice before winning the competition in her third year, in 2025.

She also won a bronze medal at the WorldSkills Brisbane Region competition, before being nominated for the Harry Hauenschild Apprentice of the Year award for the Metropolitan Region at the 2026 Queensland Training Awards.

Now working at Clayfield College, where she prepares meals for boarding students, Annie is using her experience to inspire the next generation of chefs.

Her influence extends beyond the kitchen. As a woman working in a traditionally male-dominated industry, Annie is passionate about encouraging and mentoring other women to pursue careers in hospitality.

She believes her own experience can show others that age, background or previous career choices should never be barriers to learning something new.

“The support from both TAFE Queensland and my workplace has made me a better version of myself, enhancing my skills and confidence in my culinary career,” Annie said.

For Annie, vocational education has also reinforced the importance of lifelong learning.

“Training gave me choices and taught me that no one is born skilled,” she said.

“With the right support, a willingness to learn, and hard work, anyone can improve. I’m still learning every day, and I hope my journey encourages others not to be afraid to start.”

Annie’s story is also a reminder that an apprenticeship is not just for school leavers. Her extensive hospitality experience gave her a strong foundation, but undertaking formal training allowed her to adapt those skills to a new country, industry and professional environment.

From luxury hotels in Thailand and fine-dining experiences in Japan to an Australian apprenticeship to an Australian apprenticeship and becoming a Metropolitan Regional Apprentice of the Year, Annie’s journey shows the power of following a passion – no matter when you start.

For Annie, becoming a chef is about more than achieving her own goals. It is about continuing to learn, supporting others and helping create a more inclusive hospitality industry for the chefs who follow.