The award recognises an emerging restaurant with exceptional potential to become a leading name in global gastronomy
Yiaga, the Melbourne restaurant led by chef Hugh Allen, is awarded the Visa One to Watch Award
- The restaurant aims to take an innovative, locally sourced approach to its cooking using exceptional produce whilst championing and showcasing the best of Australian craftsmanship
- Chef Hugh Allen’s ambition extends beyond the traditional restaurant through training partnerships, collaborative sessions and a long-term vision to create a wider hub of gastronomy and culinary crafts – a space for dining, learning and showcasing local talents
1 October 2026 – Australian restaurant Yiaga, led by chef-owner Hugh Allen, is today named as the recipient of the Visa One to Watch Award 2026, as part of The 50 Best Restaurants. The Visa One to Watch Award, given by The 50 Best Restaurants, celebrates an emerging restaurant with exceptional potential to become a leading name in the industry in the years ahead.
Located within Melbourne’s historic Fitzroy Gardens on Wurundjeri Country, the restaurant is crafted almost entirely from Australian materials, reflecting local traditions and craftsmanship. Beneath the Gardens’ century-old trees, its menu and beverage programme celebrate the farmers, fishers, growers, makers, artists and creative collaborators who shape the country’s identity.
Founded in 2025, Yiaga creates a sense of connection between the dining room and kitchen, while a constantly evolving menu gives each visit a sense of discovery. The restaurant symbolises a highly personal vision for Hugh Allen’s first independent restaurant in his hometown of Melbourne, with the result being a warm dining experience that feels deeply connected to Australia’s food culture and beyond.
Allen began his apprenticeship with the renowned Rockpool Group at just 16, before moving to Vue de Monde two years later and steadily establishing himself within Australia’s fine-dining scene. Eager to broaden his experience internationally, he spent time in the United States and France before moving to Copenhagen, where he spent several years immersing himself in some of the world’s most innovative kitchens. He later returned to Vue de Monde as Executive Chef at just 23, further establishing his reputation as one of the country’s leading young culinary talents.
Through Allen’s leadership and commitment to Australian ingredients, the team at Yiaga works closely with producers across the country to ensure quality ingredients are featured within their menu. Ingredients from green ants and Dorrigo pepper to pepperberry, desert lime and wattleseed are featured on the menu, creating dishes that feel unmistakably connected to Australia’s culinary heritage. The result is cooking that is precise and highly creative but that ultimately lets exceptional Australian ingredients tell the story.
Looking ahead, Allen’s ambition is for Yiaga to extend beyond the traditional boundaries of a restaurant and become a lasting part of Melbourne’s cultural and hospitality landscape. Central to this is creating opportunities for learning and exchange, from a structured apprenticeship programme that supports the next generation of hospitality talent, to Yiaga Sessions, a series of conversations and workshops bringing together local and international experts.
Rachael Hogg, Senior Content Editor for The 50 Best Restaurants, says: “Yiaga represents an exciting new chapter for Australian dining, bringing together thoughtful hospitality, exceptional cooking and a deep understanding of the country’s natural larder, in a stunning setting. Set among the Gardens’ century-old elm trees, the restaurant has created an experience that is both ambitious and connected to its surroundings. This recognition celebrates everything the team has achieved so far, and we are really excited to see the concept develop.”
Chef Hugh Allen says: “We certainly never anticipated this in our first year. I’ve been extremely lucky to have a team beside me who are, in my opinion, some of the best hospitality professionals in the world, and it means a lot to see the wider industry feel the same way. We are only a year open, so there’s still so much planned and dreamed about for Yiaga’s future. For now, we will keep pushing, keep progressing, making the experience here as fun, innovative and delicious as possible.”
Natalia Marquez, Country Manager, Visa Peru, says: “Visa is proud to support The 50 Best Restaurants 2026 and celebrate the vision, creativity and innovation recognised through the One to Watch Award. We congratulate this year’s winner on this important achievement and on the recognition of the talent and dedication that helps to shape the future of global gastronomy. Visa celebrates the best of the world and the best of Peru, and through platforms such as The 50 Best Restaurants we are proud to help bring those worlds together through extraordinary dining experiences that connect people, cultures and communities.”
The Visa One to Watch Award is one of several awards to be revealed ahead of The 50 Best Restaurants 2026 awards ceremony, which will be held in Lima, Peru on the evening of Wednesday 4 November. This year’s programme will include a series of key events which have become the foundation of The 50 Best Restaurants celebrations: thought-leadership forum The 50 Best Talks, exploring some of the most pertinent topics affecting the hospitality world today; The 50 Signature Sessions series of collaborative dining events open to the public, which sees The 50 Group chefs cooking alongside renowned local talent for exclusive dining opportunities; a Chefs’ Feast showcasing the finest quality ingredients and cooking techniques the region is known for; and the awards ceremony and countdown.
The 50 Group works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of The 50 Best Restaurants 2026. See more details on The 50 Best Restaurants voting process here.