CONTINENTAL ROUND Americas selection for the Bocuse d'Or

July 26, 2026
Ernest N. Morial New Orleans Convention Center, New Orleans, USA

INTRODUCTION

THE 2026 PODIUM

CANDIDATES & JURY

THE TESTS

PARTNERS

PRACTICAL INFORMATION

The Bocuse d'Or Americas has returned to New Orleans! 

For the second year in a row, the city came alive with the spirit of haute cuisine as the continental selections of the Bocuse d'Or Americas took place on July 26, 2026, at the Ernest N. Morial New Orleans Convention Center, right at the heart of the Louisiana Restaurant Association (LRA) Showcase. 

This major event brought together chefs, restaurateurs, suppliers, and industry experts, alongside 150 exhibitors, shining a unique spotlight on American cuisine. By joining this must-attend trade show, which attracts more than 6,000 professionals visitors each year, the Bocuse d’Or Americas reaffirm their pivotal role in a dynamic ecosystem that fosters innovation, exchange, and the celebration of culinary expertise. A unique opportunity to experience culinary excellence and the vibrant energy of an event where the future of gastronomy is being shaped!

To find out more about New Orleans & Co. and the Louisiana Restaurant Association (LRA) Showcase, click the button below. 
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Discovering talents from across the American continent

NEW ORLEANS, THE EXCELLENT GASTRONOMIC SCENE Marked by its French and Spanish influences, New Orleans has a rich and varied culinary heritage that brilliantly reflects the diversity of its history and culture. Some of the most emblematic dishes to try are gumbo – a traditional soup inherited from Creole cuisine – and crawfish étouffée, a typical stew served with rice. As proof of the city’s rich gastronomic heritage, many local restaurants and chefs are honored each year by the James Beard Foundation, one of the most prestigious gastronomic awards in the USA. This year, New Orleans was also named Best Food Destination in the US by Tripadvisor as part of the 2023 Travelers’ Choice Awards, making this city an obvious choice to host these two culinary competitions. On 11th, 12th and 13th June 2024, the New Orleans Ernest N. Morial Convention Center hosted the two continental selections of the most prestigious international culinary and pastry competitions, showcasing the best pastry chefs and cooks from all over the American continent.

E.J. Lagasse, Honorary President of the 2026 Americas selection

As a true ambassador for the competition, the Honorary President embodies the spirit of the Bocuse d’Or. A leading figure in international gastronomy, he supports the candidates throughout their journey, helps to showcase their achievements and ensures the competition runs smoothly. His experience and expertise help to uphold the highest standards of excellence, impartiality and professionalism. 

 This role was entrusted to Chef E.J. Lagasse for the 2026 Americas selection. 

Chef/Co-Owner of Emeril’s in New Orleans, he is known for his refined, contemporary approach to Creole and French cuisine. Under his leadership, Emeril’s received the prestigious three-star rating from The New York Times in October 2025. One month later, at 22 years old, he became the youngest chef in history to lead a restaurant with two MICHELIN stars, and he also received the American South Young Chef Award.

“Bocuse d’Or represents the highest level of our craft on a global stage. Being a part of the event, especially here in my hometown of New Orleans, is a tremendous honor, and a tribute to our city as a world-class culinary destination.”

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Stefani de Palma, Jury President of the Americas selection

The role of the Jury President is to respect and uphold the spirit and values of the competition, act as its ambassador and evaluate the candidate's work with fairness, professionalism and impartiality. 

This role for the Americas edition is granted to Chef Stefani De Palma.

A California native, she rose through the ranks at Addison in San Diego, becoming Chef de Cuisine in 2016 and helping earn its third Michelin star in 2022, an accolade the restaurant still holds today. She led Team USA at the 2025 Bocuse d’Or, winning the Americas Selection and placing seventh globally, and now continues her career in Napa Valley.

“Bocuse d’Or represents the highest level of our craft on a global stage. Being a part of the event, especially here in my hometown of New Orleans, is a tremendous honor, and a tribute to our city as a world-class culinary destination.”

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The podium from the 2026 American Selection

GOLD

UNITED STATES

Vincenzo LOSETO

SILVER

CANADA

Keith PEARS

BRONZE

COLOMBIA

Juan BUITRAGO

Mexico, coming in at 4th position and Argentina 5th in the ranking, were also selected to attend the Grand Finale in Lyon in 2027.

Best Of Americas Selection 2026

Running Order

The tests

Platter Theme – Signature Bocuse d'Or Test

This year, eight teams  - each comprising a contestant, a commis chef, a coach and a tasting panel — will have 5½ hours to showcase their talent across the various rounds of the competition. The 2026 theme pays tribute to the United States and the rich culinary heritage of New Orleans. The theme centres on four iconic ingredients: 
  • Halibut (2 identical main pieces)
  • Tomates & Shrimp (1st Garnish)
  • Sweetcorn (2nd Garnish - reflecting the candidate's national identity)
  • Accompanied bu a Sauce Choron (reinterpreted with spices from the candidate's country & exoressing their national identity)

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Provided by the competition’s official partner, the main element of the platter, halibut, must be presented as two whole identical pieces, intended to be carved and served at the carving table. 

It must be accompanied by two distinct garnishes: A first garnish based on shrimp and tomatoes, free in form and interpretation, presented in 14 identical portions and clearly identifiable on tasting; A second garnish highlighting corn, conceived as a national tribute, reflecting the culinary identity of the country represented through the products and techniques used. 

 The overall creation will be completed by a mandatory Chauron-style sauce, reinterpreted while respecting the fundamentals of the traditional recipe, incorporating local spices that must be clearly perceptible, and served either on the platter or at the carving table.

Plate Theme – Second Test

The eight teams must prepare a meal for 14 people, featuring a bone-in ribeye (supplied by the official partner SYSCO), accompanied by: 
  • Beef brisket 
  • Sweet potatoes 
  • Coffee beans (the beans must come from the candidate's country of origin, showcasing their national culinary identity)
The ribeye must be cooked and prepared in its entirety. At exactly 4 hours and 35 minutes into the competition, the candidates must present the bone-in ribeye to the kitchen jury during an intermediate sequence dedicated to assessing the cooking, the quality of the meat and its presentation. Candidates are free to choose their own techniques, cooking methods and approach to the sauce, provided that the sauce is prepared entirely on site. 

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The Candidates 

EB

Eliel BUTTICÉ

Candidate

The Jury Tasting Jury

DG

Diego GERA

Tasting Jury

Kitchen Jury

ER

Elena REYGADAS

Kitchen Jury

Visual Platter Jury

ER

Emily ROSENBERG

Visual Platter Jury
KG

Karim GUEDOUAR

Visual Platter Jury

Best Commis Jury

GLL

Gustav LYCKE LEONHARDT

Best Commis Jury
MH

Manuel HOFER

Best Commis Jury

Jérôme Bocuse President of the competition

"The Bocuse d'Or has a strong and close link with the United States. My father proudly said that he had American blood in his veins, received during a blood transfusion in an American hospital during the Second World War. One of the reasons why the two flags - the France one and the American Stars and Stripes - are flying today at the iconic restaurant of the Maison Bocuse. It was obvious that the continental selection of the Bocuse d'Or settles down in the United States to welcome and represent the entire gastronomy of the continent"

Walt Leger III President and CEO of New Orleans & Company

"New Orleans is proud to once again host two of the world's premier culinary competitions. The 2024 events were a resounding success, and we are thrilled to welcome back top chefs and pastry masters from across the Americas as they compete for global recognition. In partnership with LRA, we see this as a powerful opportunity to showcase New Orleans' unmatched culinary culture and elevate our city's place on the world stage."

Stan Harris President et CEO of Louisiana Restaurant Association

"Hosting the Bocuse d'Or Americas in New Orleans alongside the LRA Showcase is a milestone for our city and our industry. Both Pastry World Cup and the Bocuse d'Or represent the pinnacle of culinary excellence, and its presence here will elevate the experience for our industry attendees - combining education, innovation, and networking with the rare chance to witness a competition that shapes the future of global gastronomy. We aspire for the LRA Showcase to be seen as the essential gathering for the entire Gulf South restaurant and hospitality industry."

Our partners Main partners

Premium partners

Practical information

DATES & TIMES 

25–26 July 2026 

VENUE 

Ernest N. Morial New Orleans Convention Center 900 Convention Center Blvd, New Orleans, LA 70130, United States 

JOIN THE EVENT 

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