The finalists, who work in restaurant and hotel kitchens across the country and must be aged under 23, were selected following semi-final heats at Sheffield College and the University of West London.
They will take part in a mentor day before taking the competition's final exam on 27 August where they will tested in their butchery and fishmongery skills. All finalists also have to complete a mystery basket challenge and create a classic main and dessert.
Those scoring 85 per cent or more in the final exam will receive their award at a cocktail presentation evening at the Lancaster London on 4 September.
Awards co-ordinator Steve Munkley said: “The semi-finals have, once again, showed us the fantastically high calibre of some of the UK’s young working chefs today and getting through to this year’s final is such a huge achievement in itself.
“They now need to use the mentor day as an additional training ground and perfect their skills as much as they can to impress this year’s tough panel of judges. We wish them all the best of luck for the road ahead.”
The 10 chefs going through to the Graduate Awards 2015 final are:
- Nicholas Cottrell, head chef, Dolphin House Brazzerie, Plymouth
- Reece Cosier, chef de partie, The Landmark London
- Alex Murtagh, commis chef, The Landmark London
- Olivia Baggley, chef de partie, Wiltons, London
- Grainne Kerr, commis chef, Browns Restaurant, Londonderry
- Drew Snaith, junior sous chef, Brunswick House, London
- Miranda Lucien-Johnson, demi chef de partie, Adam Handling at Caxton
- Josie Thompson, student chef, Westminster Kingsway College
- Aaron Duffy, sous chef, Grants Restaurant, Omagh
- Charlie Aggett, demi chef de partie, Hartwell House Hotel, Aylesbury