NATIONAL ROUND Kingfom of Saudi Arabia national round

October 1 > 2, 2025
Riyad, Saudi Arabia

INTRODUCTION

RESULTS

THE CHEFS

JURY

TESTS

PRACTICAL INFORMATION

 Saudi gastronomy: between tradition and modernity

For the very first time, Saudi Arabia is organizing its national selection for the Bocuse d’Or. This landmark event will take place from October 1st to October 2nd, 2025, during Sirha Arabia, the leading trade show for the food service and hospitality industry in the Middle East.

This inaugural participation in the prestigious Bocuse d’Or family reflects the Kingdom’s ambition to showcase its culinary identity on the international stage. Rooted in centuries of tradition, Saudi cuisine draws from the richness of the desert, the legacy of ancient trade routes, and the deep-rooted art of hospitality. Signature dishes such as kabsa, jareesh, and the iconic pairing of dates and cardamom coffee tell a story of generosity and cultural heritage.

Today, Saudi Arabia’s culinary scene is undergoing a remarkable transformation. A new generation of chefs is bridging the gap between heritage and innovation, reinterpreting local flavors with contemporary techniques and bold creativity.

This first national selection is more than just a competition — it marks a turning point and a statement of intent. Saudi Arabia is ready to make its voice heard in the global culinary conversation, with passion, talent, and pride.
The Saudi national selection for the Bocuse d'Or took place over two days, bringing together six chefs for a high-level gastronomic competition. This national stage aims to designate the chef who will represent Saudi Arabia in the Middle East selection, with the ultimate goal of reaching the global final.

Ali Abdulmajeed wins the Saudi Arabia national round

Ali Abdulmajeed a remporté la sélection Bocuse d’Or Arabie Saoudite 2025, organisée durant Sirha Arabia à Riyad. Ce jeune chef talentueux représentera désormais le Royaume lors de la finale continentale du Bocuse d’Or Afrique et Moyen-Orient 2026. Sa victoire souligne l’excellence croissante de la gastronomie saoudienne et son ancrage dans la scène culinaire internationale.

Les candidats 

AA

Anas Alsulayyim

Candidate

The Jury Tasting Jury

FAB

Filip August Bendi

Tasting Jury

Kitchen Jury

MAAAA

Mousa AL ATIYAT Al Atiyat

Kitchen Jury

 Alan Geaam, Honorary President of the Saudi Arabia national round

In 1999, at just 24 years old, Alan Geaam arrived in Paris after living through war in his native Liberia and later in Lebanon. With only 200 francs in his pocket and no place to stay, he spent several nights sleeping under the stars at the Champ de Mars before finding work in construction. In the evenings, he worked as a dishwasher for a Lebanese caterer, until one day, when the chef was injured just before service, Alan stepped in to replace him. This moment marked the beginning of an exceptional career, which he would build as a self-taught chef, learning to cook from books while also teaching himself French.

Today, as a recognized and Michelin-starred chef, Alan Geaam embodies perseverance, creativity, and culinary excellence. With this unique experience and perspective, he will preside as Honorary President of the Saudi Arabia Selection of the Bocuse d’Or, bringing his inspiration and remarkable journey to the candidates competing in this prestigious stage of the competition.

Les épreuves

The Mise en Bouche theme

The Mise en Bouche theme is a light and creative starter for 12 people, designed as a flavorful introduction to the main course, highlighting lamb and pumpkin. It should surprise and delight with its flavors, may be served hot or cold, and must weigh between 50 and 70 g per portion. As the first dish tasted by the jury, it must be plated in 12 individual portions, provided by the candidates. Sauces, jus, or broths are allowed and left to the candidates’ choice, but must be prepared on-site and served in each dish. No pre-made bases or stocks are permitted: all preparations must be made in the competition kitchens. Finally, every element on the plate must be entirely edible.

 The Platter theme

The Platter theme is the signature challenge of the Bocuse d’Or. This main course for 12 people consists of two identical main pieces accompanied by two garnishes, first presented on the platter in the candidate’s kitchen, then carved and served on plates before the jury. It combines technical excellence with personal expression and represents the culmination of the chef’s work around lamb.

Each platter, served hot, must include two identical lamb-based main pieces (6 portions per piece), one garnish featuring black lime, and another based on carrot (at least 80% of the preparation). The 12 portions must be evenly distributed across the plates, which the candidates must provide along with their platter. Carving and plating must be completed within 10 minutes at the cutting station. The lamb may be worked freely: it does not need to retain its original shape or be visually recognizable. It must account for at least 80% of the piece, with up to 20% of another protein allowed. Plating is left to the candidate’s interpretation. At least one sauce, jus, or broth is mandatory, prepared entirely on-site with no pre-made bases permitted. The sauce boat may be placed on the platter, with service carried out either by the maître d’hôtel at the jury table or by the candidate at the cutting station. Any additional sauces must be plated directly on the dish.

Practical information

Keep up to date with the Kingdom of Saudi Arabia's Team by following them on social media: 

Middle East selection
Middle East selection