The three finalists had to make a signature dish for the judges.
Peppers on the Point executive chef Craig Martin, who has won the outstanding chef section for the last two years, made Japanese-inspired salmon as his signature dish.
He would be happy to pass on the title, he said.
"I am hoping to win it again, I think it will be good. I just have consistent standards and do what I do.
"It went really well and I felt pretty confident, all of the guys were on a par so there is strong competition.
"It has grown every year, seems to be getting a bit more interest each year and more people involved with it.
"It's good for Rotorua, and trying to get Rotorua on the food map."
There are 39 finalists over 13 categories for the awards, which are in their fourth year.
The public can vote for their favourite hospitality individual or business via text.
Hospitality employees, establishment owners and suppliers to the industry are permitted to vote in all categories via the online nomination form.
Voting closes on Wednesday at 5pm.
For more information on the categories, and to vote, visit www.rotoruaawards.co.nz.