Each of the young chefs will create dishes reflective of their host restaurants, so guests can expect Thai inspired flavours from Long Chim, a dish that revolves around the Aboriginal six seasons from Wildflower, a taste of modern Australia flair from Balthazar and the modern flavours of New Normal.
Each dish will be matched with wines from Coonawarra winery, Brands Laira, located in the heart of the famous "terra rossa" strip of the South Australian wine growing region, with old vineyards dating back to 1893.
The meal will be prepared under the watchful eye of hatted restaurant Wildflower's Executive Chef, Jed Gerrard, who will also take part in a question and answer session with the young chefs after the meal.
Gerrard, a leader in Perth's culinary scene believes leading restaurants and their chefs owe it to their industry to mentor their younger staff members.
He says it is crucial to nurture a bright future for Perth's restaurant industry that attention is given to encouraging young talent.
He says helping to mentor the young chefs was a key factor in getting him involved in the Good Food Month event.
The young chefs have been carefully chosen for their talent and dedication and will be out to give of their best with some of Perth's culinary heavyweights looking on.
The lunch was an ideal way to nurture excellence in younger team members.
Gerrard said when he was a young chef, he had been really keen to learn and he hoped to play a part in being able to engender a strong working ethic in the next generation of up-and-coming chefs.
The lunch, from 12.30pm on March 17 costs $150 per head plus transaction fees.