Guatemala's Bocuse d'Or national selection took place on 22 February 2025 at the Guatemala Culinary National School. Three teams, each composed of a chef and a commis, competed for the opportunity to represent the country in the next stage of the Bocuse d'Or cycle. For the competition, candidates were required to work with Guatemalan red snapper and a surprise ingredient known as manzana rosa.
Their menus were evaluated on taste, creativity, technique, textures, precision and presentation by a jury composed of Guatemalan chefs Mirciny Moliviatis, Diego Tellez and Rodrigo Aguilar. The challenge showcased both local ingredients and the candidates' ability to express their culinary identity through a demanding competitive format.
Guatemala's Selected Candidate
At the conclusion of the competition, Mauricio Cum was selected to represent Guatemala, alongside commis Edgar Hernández. Originally from Mazatenango, Suchitepéquez, Mauricio began his culinary journey at a young age before studying culinary arts and later specializing in cuisine management in Spain.
Throughout his career, he has taken part in several national and international competitions and worked in renowned restaurants in Costa Rica and Guatemala. He is currently the founder of Pika a Poke, a restaurant in Quetzaltenango focused on healthy cuisine using local ingredients.
His commis, Edgar Hernández, is a young chef from Quetzaltenango who shares the same passion for creating innovative dishes rooted in local products. Together, they earned the right to carry Guatemala's colours on the international stage.
Practical information
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