Competition / Jury

The jury to the Bocuse d’Or Europe will consist of one member from each participating country. The jurymembers are chefs will long experience both from judging in general and most of them also from the Bocuse d’Or in Lyon. The jury members will be drawing be divided into one fish jury and one meat jury. The jury members can then give a maximum of 40 points for taste and 20 points for presentation for each dish. The highest and lowest score for each candidate is retracted from the total points.

The honorary jury president of the Bocuse d’Or Europe is chef Thomas Keller from the French Laundry (US).

“Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting.

A native of California, Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, working in France in several Michelin-starred houses, following in New York, in 1986, he opened his first restaurant, Rakel. Then he opened The French Laundry, his bistro Bouchon and Bouchon Bakery in Yountville. In February 2004, Keller brought his distinct style to New York City with Per Se. Chef Keller now has eight restaurants in the United States.

The Michelin Guide New York City has given Per Se its most prestigious recognition, a three star rating, for the past three consecutive years. In addition, the Michelin Guide San Francisco awarded The French Laundry a three star rating for 2007 and 2008- making Thomas Keller the only American-born chef to hold multiple three star ratings since the guide’s inception in 1900. The Culinary Institute of America named him “Chef of the Year” in 2007.

The jury members from the 20 participating countries will be: