Chefs Cain Nightingale and Darren Neate submitted a three-course menu to the awards and found out last week they had been named as finalists.

``I was pumped,'' Mr Neate said.

``For me it's something new, a different style of cooking, a different atmosphere.

``We're just honoured and excited.''

Mr Nightingale said he was a finalist in the awards a few years ago and was excited to be nominated again.

``It looks good for the club, it looks good on your resume,'' he said.

``Now we have to cook for a judging panel and guests.''

Mr Neate said: ``We have to make it look all nice and posh for them.

``They'll monitor our every move and step.''

Mr Neate said he originally learned to cook ``for survival''.

``Basically I had to learn how to cook my mum was terrible,'' he said.

``It was learn to cook or starve.

``Then I looked around and eventually ended up here six years ago.''

Mr Nightingale became a chef after studying hospitality at school and then being offered an apprenticeship.

He has now been at the club for three years, before which he worked in the Whitsundays and on the Gold Coast.

The Chef's Table award is open to chefs and apprentices working in registered clubs in NSW.

Throughout the process, chefs are encouraged to overhaul their menus and come up with exceptional ideas.

They need to provide proof they are able to make the meals on a budget, introduce ``green'' options, have improved marketing of their restaurants and introduce new concepts.

Judging will take place between February and April as determined by the panel.