Singapore hosted during these two last days the Asian selection of Bocuse d'Or where the 9 best chefs of the continent have competed. At the end of challenging tests, the prestigious jury had one more time the heavy duty of telling apart exceptional talents.
This year, JAPAN takes the stage again and reaches the first place. Kataro Hasegawa supported by his commis displayed ever greater creativity and expressed his talent providing to jury a fillet of Angus beef in pastry, Rossini-style and Toothfish marinated in Asian flavours.
The Japanese team is joined by SINGAPORE (2nd place), AUSTRALIA (3rd place), CHINA (4th place) and SOUTH KOREA (5th place). The 5 qualified candidates are given the chance to compete for the Grand Finale, held in Lyon (France), on Sirha trade show, next January 2017.
The Best Commis Prize given in name of the Bocuse d'Or Winners Academy was also awarded to the Australian Chef, Ryan Consentino, for his excellent culinary technique alongside Daniel Arnold.
Tomoya TASHIRO (Commis)
Hyunjun CHOO (Commis)
Ryan COSENTINO (Commis)