LIAM Dove "deconstructed" his grandmother's pea and ham soup and married it with steak petit to snatch the blue ribbon.

There was nothing to it really, just a bit of consistency, balance, a nice hot plate to keep the dish warm and of course his grandmother's recipe.

Liam, representing Coco's at Seaspray, was this year's Morning Bulletin Chef of the Year. The competition, in its second year, was hot and the pressure was melting as Liam and four other local chefs worked against the clock to produce a stunning main course meal.

Each chef was required to create three meals from scratch.

Aside from bragging rights, Liam won an all-expenses-paid three-day trip for two to Melbourne and the Yarra Valley for a De Bortoli Wine Tour along with a $100 electrical voucher.

In a new twist this year organisers decided to introduce a new section, Barista of the Year.

Tameka Tinney from Sexie Coffee Rockhampton took out the inaugural section.

She won two nights for two at King Fisher Bay Resort at Fraser Island including transfers and a $100 gift voucher.

The judges were looking for creativity, originality, preparation and cooking, teamwork, taste, time management, culinary skill and a degree of difficulty.

The food danced on Liam's plate and came together nicely in the judges' mouths as the winning chef fused onion and bacon foam with confit garlic and prosciutto strips to produce his masterpiece: petit steak with deconstructed pea and ham soup.

Liam was up against Orl Bone from Frenchville Sports Club, Justin Millan from CQ Leagues Club, Brenden Motley from The Ginger Mule and Jay Humpheries from the newly established Flamingos, which has its grand opening this weekend.

Justin Millan's rice bubble, mango and herb-crusted chicken worked beautifully on his plate.

Last year's winner Orl tantalized taste buds with his grilled eye-fillet with red onion marmalade and basil cream froth drizzled over fresh local seafood, served with potato cakes and red capsicum couli.