Thailand National Selection

Thailand's Bocuse d'Or national selection took place on 3 November 2025 at The Food School in Bangkok, Thailand.

Four candidates competed for the opportunity to represent the country at the next stage of the Bocuse d'Or cycle. The competition challenged participants to elevate humble ingredients into haute cuisine while respecting their integrity, a true test of culinary craftsmanship.

Candidates were required to work with sturgeon, which had to be the star of the fish platter, rice, which was mandatory in the platter, and poularde, a high-quality hen raised in Thailand. The selection was guided by the values of precision, heritage, innovation, discipline and spectacle, all key elements of the Bocuse d'Or competition.

A Rising Star of Thai Gastronomy

Following the competition, Chutima Srichai was selected to represent Thailand. Currently Sous Chef at Elements, inspired by Ciel Bleu, at The Okura Prestige Bangkok, Chutima has built an impressive career blending classical and modern French cuisine with a deep understanding of Japanese ingredients and techniques.

Holding a Bachelor's degree in Hotel and Tourism Management from Kasetsart University, she has gained experience in some of Bangkok's most prestigious kitchens, including The St. Regis Bangkok and Ajoi Italian Restaurant. In 2024, she was named “Winner of the Western Cuisine Challenge” at the MLA Western Australian Beef & Lamb Competition by Aussie Meat Academy, before securing victory at the Bocuse d'Or Thailand selection in 2025.

Her technical expertise, leadership and international culinary perspective now place her at the forefront of Thailand's Bocuse d'Or journey. Team Thailand are currently preparing for the upcoming Asia-Pacific selections, taking place later this year.