From 8 to 10 June 2026, the Bocuse d’Or India National Selection brought together some of the country’s most talented chefs at the Culinary Academy of India in Hyderabad.
Organised by the Bocuse d’Or India National Committee (BINC) under the aegis of the Indian Federation of Culinary Associations (IFCA), the three-day competition challenged candidates to demonstrate creativity, technical mastery and a contemporary culinary vision.
Their performances were evaluated by a distinguished panel of tasting and kitchen jurors against criteria including innovation, taste, presentation, sustainability and culinary philosophy.
Results of the National Selection
At the conclusion of the competition, Chef Avinnash Vishal Shyamsunder was awarded the Gold Medal, securing first place and earning the right to represent India on the international stage.
Chef Sreekar Kapuganti received the Silver Medal, while Chef Pramod Sinha completed the podium with Bronze.
Several special awards were also presented, recognizing excellence across key aspects of the competition, including the best theme, platter and culinary identity.
Practical information
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