24 chefs, 24 countries, 24 recipes. Since 1987, every two years, 24 chefs selected from the best kitchens in the world get together in Lyons in order to give an incredible performance involving the preparation of two exceptional dishes within 5 hours and 30 minutes, live facing the public, the press and the jury. A grandiose cooking event!

1983 – The idea is born

The history of the Bocuse d’Or goes back to 1983, when the Salon des Métiers de Bouche (Culinary Sector Exhibition and Trade Fair) was created in Lyon - "An exhibition organised by professionals for professionals." Lyon, the renowned gastronomic capital was lacking an event that could live up to its worldwide reputation. With around 500 exhibitors and 51.000 visitors, the exhibition was a great success. A success story confirmed with the 2nd edition in 1985 at Eurexpo, the new Lyon Exhibition Centre, with 750 exhibitors and 70.000 visitors.
At this time, Paul Bocuse is appointed Honorary President of the exhibition and starts thinking about a culinary competition to take place during the exhibition.

Realising the professionals’ enthusiasm for the event, Paul Bocuse mentions his project to his friend Albert Romain, at the time manager of the Exhibition Centre.

Although many gastronomy contests already existed in this field, none of them presented a “live performance” in front of the general public. Therefore, nobody could actually imagine the amount of work done in the kitchens of the Chefs’ famous restaurants. It had to be revealed to the public.

"We’re going to set up rows of kitchen cubicles and invite young Chefs from around the world. A jury composed of world-famous gastronomic stars will taste and mark the dishes, all this in front of the public comfortably situated on raised platforms for convenient viewing."

On January 24th 1987 Bocuse d’Or was formally created

The Bocuse d’Or is officially born, a contest after the spirit of “Culinary Olympiads” where everything is performed “live” creating a great cuisine show.

Paul Bocuse then sets up an international network throughout the world with his Chef friends. Each country must select a candidate via national selections. The Chef responsible for the national selections will escort the selected candidate to Lyon and will partake in the International Jury during the contest. An International Organising Committee composed of chefs, a group of friends and who share the same passion as their Master Chef, handles the organisational aspects in Lyon.

For the first competition in 1987 both semi-finals and finals were organised, but rapidly the competition is organised over 2-days with 11 competitors each day. As of  2003 the competition will included 24 competitors, i.e. 12 each day.