Switzerland's Bocuse d'Or national selection took place on 16 June 2025 at the Neuro Campus Hotel Das Morgen in Vitznau, Switzerland.
Two candidates competed for the opportunity to represent the country at the Bocuse d'Or Europe 2026 and, ultimately, the Grand Final in Lyon. During 5 hours and 35 minutes of competition, the candidates were challenged to prepare a turbot dish with garnishes and sauces as well as a dish based on Appenzell duck for 14 people.
The event brought together some of the country's most promising culinary talents and served as the official gateway to the next stage of the Bocuse d'Or competition cycle.
Representing Switzerland on the International Stage
Following the competition, Karina Fruman was selected to represent Switzerland, becoming the first woman ever to represent the country at the Bocuse d'Or Europe.
At just 25 years old, she secured victory alongside commis Emanuel Selbach, impressing the jury with her interpretation of the competition themes. Following the selection, she went on to represent Switzerland at the Bocuse d'Or Europe 2026 in Marseille, where she competed against twenty of Europe's leading culinary teams.
Dynamic, curious and perfectionist, Karina draws inspiration from the world's best competition chefs and is driven by a strong ambition to showcase Swiss gastronomy at the highest international level.
Following the European qualifiers in Marseille on 16 March 2026, Switzerland finished 15th out of 20 competing countries. The team has therefore not qualified for the 2027 Grand Final of the current Bocuse d’Or cycle.
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