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Make your reservation now – Max is plating up excellence
At just eighteen years of age, Max Bingham is already making his mark in the culinary world. A commercial cookery student at TAFE Queensland, and apprentice chef at a Japanese fine dining restaurant in Toowoomba, Max is quickly building a reputation for excellence.
“I’ve been learning commercial cookery for the past two years, starting with TAFE Queensland as a school-based apprentice and then leaving school in Grade 11,” Max shared.
His journey began after spending time during a trip to Japan ‘figuring out’ what he wanted to do.
“I’d always enjoyed cooking as a kid, and I thought, maybe I could actually be the best. So I signed up for a school-based apprenticeship with TAFE Queensland.”
What started as an instinctive decision soon turned into a clear career path.
“Had I stayed in school I would be finishing (the qualification) by age 21, but at this rate I will complete it by 18.”
“I was inspired to be a chef because I’d enjoyed cooking as a kid – I wanted to be the best, was decent at it, and saw the school-based apprenticeship as an opportunity,” Max explained.
‘Decent’ is a very modest way to describe Max’s cooking these days. His skills have seen him ascend at a rapid pace, from starting his career as a school-based chef a local café to preparing intricate dishes under pressure and training alongside some of the industry’s top chefs.
Max is completing his apprenticeship in a fine dining Japanese restaurant in Toowoomba.
His momentum has been fuelled by his success in the WorldSkills program. After earning a Medallion for Excellence at the 2025 WorldSkills Australia National Championships in Brisbane, Max most recently returned to competition on 19 May 2026 at TAFE Queensland’s Toowoomba campus, where he competed against seven other cookery competitors and secured the regional title.
Another standout milestone in Max’s journey has been undertaking an internship in early 2026 at one of Australia’s leading restaurants in Sydney — ranked among the top 100 in the world.
During his time there, Max was trusted to run his own section, including on one of the busiest days of the year, Valentine’s Day.
The experience has significantly expanded his skillset, from whole fish utilisation to zero-waste techniques that most chefs wouldn’t encounter until much later in their careers.
“These experiences have shaped not only my cooking ability but who I am as a person,” Max said.
“It has strengthened my work ethic, grown my confidence, and confirmed that this is exactly the career I want to build my future around. I’ve gained skills, discipline, and resilience that will stay with me for life.”
Having represented his trade at WorldSkills Australia competitions, Max reflected on his journey so far…
“It's like I've just rocketed – I think a lot of it is thanks to the competition training – and the mentorship I’ve been receiving with my TAFE Queensland educator, Chef Andrew Bowden.”
His journey through WorldSkills Australia’s series of competitions has been a turning point, helping him recognise just how far he has come in a short time.
“Honestly, the main difficulty in reaching the national stage for WorldSkills was balancing the preparation with work and TAFE Queensland. So, my main focus will now be getting more sleep,” shared Max.
Coming away from the WorldSkills National Championships with the excellence acknowledgement, Max is sticking with his original career plan, to eventually head overseas for work upon becoming a fully qualified chef.
“I think after going overseas with cooking for a while – and learning at every opportunity – I will then open a few restaurants, but I will just figure it out as I go,” Max finished.