BOCUSE D'OR FINAL 2023
- Introduction
- TESTS
- CANDIDATES
- JURY
- PARTNERS
- USEFUL INFOS
- Results
It's because France and the city of Lyon represent the centre of expression for all the cuisines of the world, that Paul Bocuse imagined in 1987, during a trade fair which has since become the Sirha Lyon, a worldwide competition for chefs keen to break codes.
Today, the Bocuse d’Or is far more than just a gastronomic competition; it is a laboratory of excellence and an incubator of talent where commitment, passion, technique and creativity determine the greatest tomorrow's chefs. It is a wonderful springboard for anyone wishing to gain international recognition.
For the past 35 years, the Bocuse d’Or has been an unrivalled international event that inspires the world of gastronomy by highlighting the latest trends in world cuisine, spurred on at each edition by new generations of chefs. It is also the favorite venue for many countries to promote their cuisine, their local produce and their chefs.
The Bocuse d’Or 2023 promises to be rich in. The prestigious contest continues to renew itself to reinforce its role as a laboratory of excellence and inspiration for the food service of tomorrow.
SOCIAL COMMITMENT AWARD
Imagined in partnership with the Bocuse d’Or Winners association, the distinction is in line with a social responsibility and environmental approach. It aims to reward the teams’ social involvement in actions such as food aid and combatting wastage.
Presented jointly by GL events and the Bocuse d’Or Winners association, it will be awarded by a jury of international personalities who are recognized for their commitment and expertise in these matters. More information on « Test » tab or « Jury » tab.
2023 running order
This year, the 24 countries will have 5h30 to express their creativity and show their technique through the two tests chosen by the IOC.
Feed the kids
The theme "Feed the kids" opens the competition with the desire to highlight the importance of nutrition for children's health. The chefs will have to create a menu based on marrow, an ingredient of many varieties that is part of the Bocuse d'Or DNA. In order to balance the main dish, each candidate will have to include one egg per portion in their recipe.
The Bocuse d'Or 2023 platter theme
The platter theme will be an opportunity for the teams to sublimate the monkfish, a fish known for its unattractive appearance, but also for the finesse and quality of its flesh.
Each chef will have at his disposal 2 monkfish and 6 king scallops to create a hot dish for 15 people.
The fishes will be presented on two separate platter and must be accompanied by two garnishes composed exclusively of vegetable products. In addition, a third "stew" garnish will be presented in individual bowls.
This garnish must be a combination of a vegetable emblematic of the team's country with mussels and croutons placed on top.
The Bocuse d'Or is organised over two days during which 12 teams compete each day. Their order was determined by drawing lots.
Running order
Participating countries and further details about the candidates
Australia
CANDIDATE: ALEX McINTOSH
COMMIS: TRISTAN SPAIN
COACH: DAN ARNOLD
Alex McIntosh grew up in Canada before he settled in Australia in 2006, into the picturesque Bellarine Peninsula and Surf Coast region. He headed up premium restaurants for Sea Change Hospitality Group until he joined the new Sou’West Brewery as Executive Chef in 2021. Alex has been a long-time member of the Bocuse d’Or family, competing in the Bocuse d'Or Australia final in 2015 and winning the coveted 'Golden Knife' trophy awarded to the winner of the Australian Bocuse d'Or selection in February.
An ingredient/recipe you do to surprise your guest?
Finger limes – a great native Australian ingredient that gives a great surprise burst of flavour.
What is your first culinary shock?
For my 14th birthday I was taken to a French restaurant for the first time and was amazed at the art and skill involved in not just the cooking, but service too. We ordered the chateaubriand, which was finished and served at the table.
You will never come to Lyon without...
My camera.
Belgium
CANDIDATE: SAM VAN HOUCKE
COMMIS: TRISTAN BAUWENS
COACH: ARCHIBAL DE PRINCE
Passionate about cooking since his childhood, Sam trained at the Ter Groene Poorte hotelschool in Bruges. He opened his first restaurant "Maste" in Ghent in 2018 where he developed a cuisine inspired by Scandinavian countries. Sam has succeeded to make its place in the gastronomic world by winning some contests such as the European “Global Chef Challenge”. Such experiences which helped him to gain confidence in his work and pushed him to set more important goals.
Which chef do you dream of cooking for?
Pia Leon.
An ingredient/recipe you do to surprise your guest?
Vegetables in a dessert.
What is your favorite restaurant?
Kadeau Copenhagen.
Canada
CANDIDATE: SAMUEL SIROIS
COMMIS: LEANDRE LEGAULT-VIGNEAU
COACH: GILLES HERZOG
Samuel Sirois, who completed a European apprenticeship at the University of Neuchâtel in Switzerland, has developed a particular taste for traditional French cuisine. His excellent training, combined with a culinary career at some of Quebec's top restaurants, and his Aboriginal roots in the Huron Nation, have led him to offer a cuisine of great diversity and finesse.
He is now passing on this unique personality to the new generation of cooks in training at the ITHQ in Montreal, while remaining active in the kitchen, like his second place to the Bocuse d’Or Americas 2022 proves it.
What is your childhood meal?
Buckwheat crepe.
If you were not a chef, you would be...
A chemist.
What is your favorite restaurant?
Plénitude, Hôtel Cheval Blanc Paris, du chef Arnaud Donckele.
Chile
CANDIDATE: ARI Zuñiga Salas
COMMIS: JAVIER SOBARZO
COACH: LUIS UBEIRA
A graduate of INACAP, where he now teaches, Ari Zuñiga perfected his skills in pastry and French gastronomy at the Institut Paul Bocuse and the Lenôtre school. Since January 2021, he has been working in his own restaurant, La Tinta, where he cooks quality and tasty food using precision vacuum cooking. Present on the Americas Selection of the Bocuse d’Or in 2022 (3rd), Ari will be pleased to be also on the podium of the Grande Finale in January at the Sirha Lyon.
If you were not a chef, you would be...
Musician without a doubt, I love wind instruments.
What is the major improvement you expect in the culinary world?
Win the Bocuse D'Or.
Which chef do you dream of cooking for?
Grant Achatz.
ChinaCANDIDATE: NICK YULI LIN
COMMIS: LEO MEINASS
COACH: ALEX FU
Nick Lin is far from a stranger to the Bocuse d'Or. After joining Team Canada twice in a row in 2017 and 2019 as a kitchen assistant, he is now representing China, his country of origin. Nick began his career at Campagnolo and Alo restaurants in Toronto, then at Wilber's Restaurant in Guangzhou. He is now sous-chef at Taian Table, Canton, the restaurant of Stefan Stiller (Bocuse d’Or Asia Pacific Committee President) which just gained its first Michelin star.
Dead or alive, with who would you like to have a dinner with? (4 people)
Paul Bocuse, Joël Robuchon, Daniel Humm, Gordon Ramsay.
What is your first culinary shock?
Get involved Bocuse d'Or Final 2017.
An ingredient/recipe you do to surprise your guest?
Vegetables cook in flavourful Chinese master stock.
Colombia
CANDIDATE: CARLOS PAJARO
COMMIS: VALENTINA ORTIZ
COACH: MARLON MEDINA
Originally from Cartagena (Colombia), where he developed an early taste for cooking alongside his grandmother, Carlos Pájaro studied at the Instituo Mariano Moreno in Colombia, before obtaining a scholarship to train at the Institut Paul Bocuse in Lyon, France. On his return to Colombia, he became one of the country's most important entrepreneurs with an app-only restaurant business. Now engaged in the contest, he sees the Bocuse d’Or as a genuine chefs’ family, offering a unique openness to the world.
What is your first culinary shock?
When i saw my grandmother to bring joy to my family through the food.
Dead or alive, with who would you like to have a dinner with? (4 people)
Paul Bocuse- freddie mercury- Thomas keller- Madonna.
What ingredient/product you really like to work with and why?
Tucupi because as caviar every bite of tucupi is different from and otter, so you discover a hall new world of flavor every time you trie eat.
Denmark
CANDIDATE: BRIAN MARK HANSEN
COMMIS: ELISABETH MADSEN
COACH: CHRISTIAN EBBE
Raised in the world of gastronomy, Brian Mark Hansen is the executive chef at Søllerød-kro in northern Copenhagen. With a Michelin star to his name, this family man is known for his unique style. He has his roots in world cuisine and insists on using only seasonal produce. He is now considered one of the most prominent culinary artists in Denmark, but also in Europe, as evidenced by his victory at the Bocuse d'Or Europe 2022, making him one of the candidates for the final victory.
What ingredient/product you really like to work with and why?
Turbot from the Danish waters close to the Danish coast. Because we land the best turbot in the world on the Danish coastline. The fish has the most amazing taste and texture.
What is your cooking obsession at the moment?
Old School Cooking.
What is the major improvement you expect in the culinary world?
Tasty plant-based dishes.
Estonia
CANDIDATE: ALEXANDER GUREEV
COMMIS: ILIES EL KHOMRI
COACH: NIKLAS JOHNSEN
Born in Tallinn, Alexander began his culinary training at a very young age. He studied at Le Cordon Bleu in London, confirming his professional ambitions. After working as a chef in the English capital, he collaborated with prestigious chefs in Norway. Today he is sous-chef of the Bristol Hotel in Oslo. Eleventh at the European Selection of the Bocuse d’Or in March 2022, he will defend Estonian flag during the Grande Finale in Lyon.
An ingredient/recipe you do to surprise your guest?
With my potato pure recepi, they always asking for more.
You will never come to Lyon without...
My team.
If you were not a chef, you would be...
Psychologist.
Finland
CANDIDAT : JOHAN KURKELA
COMMIS: AINO KASANEN
COACH : KALLE TANNER
A true regular of cooking competitions, Johan Kurkela is participating in the Bocuse d'Or Europe in 2018 as Ismo Sipeläinen's commis. This 25-year-old passionate has worked in many renowned establishments including the Michelin-starred restaurant "Olo and Grön" in Helsinki. Competitive and perfectionist, Johan's ambition is to make Finnish gastronomy shine all over the world.
Impatient to be in Lyon, he sees this Grande Finale with a special sentimental value, and the Bocuse d’Or as a genuine human adventure that he wants to fully enjoy with his team.
What is your signature dish?
Spicy lobster en farci.
If you were not a chef, you would be...
An artist.
Which chef do you dream of cooking for?
Jaakko Kolmonen.
France
CANDIDATE: NAÏS PIROLLET
COMMIS: COLE MILLARD
COACH: EDOUARD LOUBET
A native of Briançon, Naïs graduated from the Institut Paul Bocuse in 2017 as valedictorian. She started working at the application restaurant “Saisons” and then continued her career with Michelin-starred chef David Toutain in Paris for two years where she became second chef. Naïs Pirollet then joined Team France in 2020 in the race for the Bocuse d'Or 2021. In November 2021, she won the French national selection in Reims and became the youngest candidate and first woman to represent France at the Bocuse d'Or Europe where she won her place for the Grande Finale.
What ingredient/product you really like to work with and why?
Citrus : there is so many kind, with typical flavor, that we can use in hundreds of ways.
What is your signature dish?
I don’t have my signature dish yet… I’m still unpredictable ?
If we don’t find you in your kitchen, where do we find you?
Probably under the sun : in mountains, forests, fields getting some fresh air !
Hungary
CANDIDATE: BENCE DALNOKI
COMMIS: PATRIK NYIKOS
COACH: Tamás Széll
Bence Dalnoki is a true expert in the traditional cuisine of his country as a sous-chef at the Michelin starred restaurant "Stand" in Budapest. He comfortably won the Hungarian selection of the Bocuse d'Or, gracefully combining Hungarian heritages and professional techniques of high gastronomy. After having shone during the Bocuse d’Or Europe 2022 in front of his public, he is more motivated than ever to star also in Lyon.
What is your first culinary shock?
My first Bocuse d'Or Europe, in 2016, as a second commis.
What is the major improvement you expect in the culinary world?
A great opening for the vegetarian cooking.
What is your cooking obsession at the moment?
Sour dough bread.
Iceland
CANDIDATE: Sigurjón Bragi Geirsson
COMMIS: Guðmundur Halldór Bender
COACH: Sigurður Kristinn Laufdal Haraldsson
Iceland's Chef of the Year in 2019, Sigurjón Bradi is now a chef in the restaurant Héðinn in Reykjavík. This travel enthusiast is always on the lookout for new culinary trends, savours, and inspirations, but remains very attached to his native land, from which he draws most of his inspiration. This specific own culinary identity allowed him to distinguish himself and impress the jury during his participation in the Bocuse d'Or Europe 2022 and to reach the fifth place.
What is your cooking obsession at the moment?Fermented vegetables.
Dead or alive, with who would you like to have a dinner with? (4 people)
Björn Frantzen, David Chang, Massimo Bottura and Paul Bocuse.
If we don’t find you in your kitchen, where do we find you?
At a riverbank fly fishing.
Japan
CANDIDATE: TOMOYUKI ISHII
COMMIS: TASEI HAYASHI
COACH: NORIYUKI HAMADA
Driven by the desire to make Japan’s culinary culture known to the world, Tomoyuki Ishii has been working for 15 years to transmit the sense of hospitality of his country in the dishes he creates. Motivated to break the codes of traditional cuisine, he wants to instil an eco-responsible commitment in gastronomy. The Bocuse d'Or is for him the place of celebration par excellence of the cuisine.
You will never come to Lyon without...
Yamato damashii (Japanese spirits).
What is your childhood meal?
Tempura of edible wild plants.
What ingredient/product you really like to work with and why?
Eggs. Nutritious and Form any shapes and Delicious! Fish. Japanese DNA is made of fish!
Mauritius
CANDIDATE: KRITESH HALKORY
COMMIS: BRADY NG FUK CHONG
COACH: MICHAEL SCIOLI
Kritesh Halkory started his career in 2004. After working at the InterContinental Resort in Mauritius in 2009, he joined the kitchens of the five-star Constance Prince Maurice Hotel in 2010, first as a sous-chef and then as a chef since 2017. After having achieved the feat of winning the Bocuse d'Or Africa for the first participation of Mauritius, Kritesh will proudly defend Mauricius flag during the Grand Finale in Lyon.
An ingredient/recipe you do to surprise your guest?
My favourite spice and the root of most Mauritian dishes: Curcuma.
You will never come to Lyon without...
My commis Brady NG Fuk Chong. Without Brady, I would never have reached Lyon!
Dead or alive, with who would you like to have a dinner with? (4 people)
Actually I would need a table of 12 for this :-). Four favourites I've chosen: Paul Bocuse, Alain Ducasse, Gordon Ramsay, Anne Sophie Pic.
Mexico
CANDIDATE: MARCELO HISAKI
COMMIS: ALEXIS COLLAZO
COACH: José Antonio Salinas
For Chef Marcelo Hisaki, cooking is a meaningful expression of pure love, compassion, and respect. This is what motivates his creativity and his respect for the seasonality of products. Born and raised in Mexico City to Japanese parents, he became curious about the flavours, textures and colours of his atypical Mexican Japanese heritage. In 2012, he won a culinary scholarship from the Turquois Foundation and had the opportunity to learn from Joël Robuchon and his brigade in Hôtel Metropole, Monte Carlo, Monaco. A year later, he launched Amores with his wife, chef Reyna Venegas. A restaurant located in Tecate, Baja California.
If we don’t find you in your kitchen, where do we find you?
At Tres Estrellas Farm harvesting.
You will never come to Lyon without...
My glasses.
What is your first culinary shock?
The dirty dish tower I had to wash at my first job in a Chinese restaurant!
Morocco
CANDIDATE: FAICAL ZARHAOUI
COMMIS: ICHRAK GHALMI
COACH: HASSAN AGOUZOULE
Faical Zahraoui fell in love with gastronomy in his youth, accompanying his mother to the Rabat food market. He became a gastronomic consultant and a Moroccan chef renowned for his participation in Top Chef Monde Arabe but especially for winning the Gault et Millau award in 2017 in the category "Young Talents, the great ones of tomorrow". Faical Zahraoui is the chef of his restaurant in Marrakech, Azalaï Urban Souk, in which he offers a fusion cuisine blending ancient culinary techniques, such as fermentation and dehydration, and Moroccan urban culture. Bocuse d’Argent at the 2022 African Selection, he will try to showcase his know-how, as he was not able to do it in 2021 because of the sanitary crisis.
If you were not a chef, you would be...
Entrepreneur.
What is your cooking obsession at the moment?
Fusion of many cooking styles.
What is the major improvement you expect in the culinary world?
Returning to the source of ancient techniques, that were more ecological and better for earth.
New ZealandCANDIDATE: WILL MORDIDO
COMMIS: SZREN HAMBERGER
COACH: KEN O’CONNEL
The Bocuse d'Or has always been the ultimate goal for William Mordido as a chef, with Rasmus Kofoed being his benchmark for success at the Bocuse d'Or. Having spent much of his career honing his craft through competitions, while working full time at his restaurant Buko Pop Up, he has always kept an eye on the best culinary contest, in the hope of one day competing. Voted Chef of the Year by the Restaurant Association NZ in 2014, and after undergoing several rigorous training programmes to prepare for the international stage, he is ready to represent New Zealand at the highest level of the global culinary scene.
Dead or alive, with who would you like to have a dinner with? (4 people)
Taika Waititi, Jo Koy, Simone Biles, Jimmy Fallon.
What is your childhood meal?
Mum's Bulalô, which is a beef shin dish from the Philippines.
What ingredient/product you really like to work with and why?
NZ king fish, its a beautiful, meaty fish.
Norway
CANDIDATE: FILIP AUGUST BENDI
COMMIS: LEON HAARBERG NILSEN
COACH: CHRISTOPHER WILLIAM DAVIDSEN
What is the major improvement you expect in the culinary world?
Better working conditions for chefs and more focus on food waste.
What is your signature dish?
A hot salmon dish that changes with the seasons.
What is your favorite restaurant?
Hot Shop.
South KoreaCOMMIS: SIHOON MOON
COACH: HASEON LIM
Hwang Byeong Hyen began his career as a chef in 2009 influenced by fermentation cooking, a traditional working method widely used in South Korea. In order to open himself up to the gastronomic world around him, he first travelled to Singapore and Macau, and then spent time in France in Michel Guérard's kitchens to develop his knowledge of Western cuisine. His many travels helped him having a solid culinary knowledge based on a value which is dear to him: the respect of the product.
You will never come to Lyon without...Wine.
What ingredient/product you really like to work with and why?
Butter because depends on temperature can use differently.
What is your favorite restaurant?
Le Quincy.
Sri Lanka
CANDIDATE: MIHISHAN RASHMINGA SILVA
COMMIS: KANKANIGE SIYATHMA RUWANDI PERERA
COACH: PRIYANTHA WEERASINGHE
Mihishan Rashminga Silva's passion for cooking began with his grandmother. A graduate of the Ceylon Hotel School, Mihishan Rashminga Silva is the current chef de partie of the Hilton Colombo Residence, which he joined straight from school as a trainee. He is no stranger to competitions and has won the gold medal at the 2015 Culinary Arts Competition for Hot Live Cooking, two bronze medals at the Hotel Asia competition as well as the gold medal at the Hilton F&B Master cooking competition.
What is your first culinary shock?
At a competition i added white chocolate to a mashed potato and the taste was wonderful.
What is the major improvement you expect in the culinary world?
Improvement of Molecule gastronomy.
Which chef do you dream of cooking for?
Chef Ferren Adria.
Sweden
CANDIDATE: JIMMI ERIKSSON
COMMIS: THILDA Mårtensson
COACH: MARTIN BRAG
Starting his career at the prestigious restaurant "Fredsgatan 12" in Stockholm and following a successful experience at the Swedish restaurant "Pontus Matsalen", Jimmi Eriksson is now creative and gastronomic manager of "Stadshusrestauranger" in Stockholm. Chef of the Year in Sweden in 2016, he keeps in mind the desire to have fun and enjoy himself in the kitchen and in what he creates, and thus to be among the most talented chefs of his generation.
What is your signature dish?Choux with caramelized onion and cheese creme.
Dead or alive, with who would you like to have a dinner with? (4 people)
Anthony Bourdain, Obama, Tore Wretman, Alfred Nobel.
If we don’t find you in your kitchen, where do we find you?
With my family.
Switzerland
CANDIDAT : CHRISTOPH HUNZIKER
COMMIS : CELINE MAIER
COACH : DOMINIC BUCHER
Born in Ziegelried, a small village near Bern, Christoph Hunziker began his training as a chef in the Swiss restaurant "Hadern Pintli" in his native region. He was first appointed executive chef in Thun at the restaurant "Schärmehof". In 2014, he opened his own restaurant "Le Beizli" on the Schüpberg hill. After several participations in the Swiss Bocuse d'Or selection, the intrepid 30-year-old man wins it in November 2021, securing him a place in the Bocuse d'Or Europe 2022, and then to the Grande Finale of the Bocuse d’Or 2023.
Which chef do you dream of cooking for?
Rasmus Kofoed.
If we don’t find you in your kitchen, where do we find you?
Travelling all over the world.
What is the major improvement you expect in the culinary world?
Back to simplicity - recognizability of the products.
United Kingdom
CANDIDATE: IAN MUSGRAVE
COMMIS: ADAM BEAUMONT
COACH: TOM PHILLIPS
Forged by his experience in prestigious establishments, Ian Musgrave joined the Ritz London as chef de partie in 2011. Three years later, he was promoted as one of seven sous-chefs of the restaurant, making him one of seven sous-chefs in a brigade of 60 chefs. Honored as Chef of the Year in 2018 by the British Culinary Federation, Ian decided to enter the Bocuse d'Or competition. Pressure resistant and very attentive to details, Ian has all the qualities to succeed in this final, for which he admits being more than honored to represent his country, the United Kingdom.
What ingredient/product you really like to work with and why?
Fresh herbs and flowers. Lovage in particular, a herb not often used, it has a great flavour which isn’t always recognised. Also very British;
What is your first culinary shock?
Eating my first oyster.
What is your childhood meal?
Grilled prawns, Seasonal salad and French fries whilst on holidays in the Mediterranean.
United States (USA)
CANDIDATE: JEFFERY HAYASHI
COMMIS: FRANCO FUGEL
COACH: ROBERT SULATYCKY
Born in Honolulu, Hawaii, after spending his childhood in Arizona, USA, Jeffery Hayashi began studying architecture. His passion for style and precision led him to discover cooking, eventually leaving architecture for an apprenticeship with chef and chocolatier Philippe Padovani in Hawaii.
In 2014, he was the inaugural executive sous chef at Mourad in San Francisco, which received a Michelin star in its first year of operation.
Jeffery became 2022 Americas Bocuse d’Or, marking the return of the USA at the Bocuse d’Or Grande Finale, where he will be one of the favorites.
What is your favorite restaurant?
Saison.
Which chef do you dream of cooking for?
Alain Ducasse.
What is your signature dish?
Foie gras with madarin and licorice.
The scoring of the two tests is carried out by two different juries:
Tasting Jury
The tasting jury, composed of 24 members from each of the competing countries. Selected for their professionalism and open-mindedness, they are the privileged witnesses of the candidate's creativity.
These chefs, recognised in their country for their talents, are divided into two groups to evaluate the platter theme for 12 of them, and "Feed the Kids" for the others.
Their mission is even more demanding as it requires unfailing concentration and objectivity during the tasting of each culinary creation, which takes place in the space of 2 hours. They seek to reward the achievements that embody the perfect balance between purity of taste, respect for the product, attention to detail and of course creativity.
Kitchen jury
The kitchen jury composed of 12 international chefs divided into pairs. Responsible for the respect of rules and regulations, they must ensure the professionalism of the candidates. their management of the pressure, the non-wasting of the foodstuffs or their technical control.
With their professional eye, they are above all there to support and advise the chefs at every stage of the competition. Their presence by their side encourages them to gain confidence, to better understand and therefore to have the best possible experience.
Main partners
Long-term main partner of Bocuse d’Or Convotherm provides cutting-edge combi oven technology based on innovation and sustainability. Advancing Your Ambitions is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe. Now introducing our new combi oven for professionals the Convotherm maxx pro.
METRO is the first restaurant provider in France.
Our 99 stores on the whole French territory, offer the possibility to come on site or to be delivered.
METRO is partner of the Bocuse d’Or since 2005.
Engaged actor in favor of the gastronomy, our ambition is to offer qualitive products, emblematic of our regions and of the French gastronomy.
Platinum partners
By combining tradition and innovation, Bragard marks the times by designing in the Vosges (in France) bold, creative, generous and environmentally friendly collections. Bragard meets your requirements and desires of today and tomorrow by offering comfortable products adapted to your jobs so that every day you can write your story in Bragard!
For more than 30 years, French frozen bakery manufacturer Bridor has been combining the power of large-scale manufacturing with the virtuosity of bakery expertise to offer to Chefs high-quality breads and Viennese pastries inspired by bakery cultures worldwide.
As the official champagne of the competition, Pommery is at the very heart of each stage of the competition from the selection to the final celebrations. Our commitment to this event highlights our long-term connection to the world of haute cuisine and of the values we share.
About S.Pellegrino and Acqua Panna S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.
Premium partners
In 2000, the Bocuse d'Or Winners association was created thanks to the support of the Rougié, which wished to help strengthen the links between all the winners of the competition since its creation in 1987. To date, it brings together 45 chefs from 13 different nationalities. Its honorary president is Jérôme Bocuse and its current president is Philip Tessier, Bocuse d'Argent 2015.
This strong group allows them to stay close to the competition and continue to write its history.
Many of these chefs even become heavily involved in their country by leading the national team and supporting new candidates; or in the competition committee. They also created the Best Commis Award.
Capfruit was founded back in 1999 in the Drôme region and aims at offering a wide range of fruit based ingredients for culinary and pastry professionals. Building on its know-how, Capfruit supports pastry chefs, cooks, caterers, but also ice cream makers, confectioners and chocolatiers by providing them with natural, authentic and sometimes original flavors to make their recipes. Each year, more than 6,000 tonnes of fruit purees, coulis or even zests are delivered to them in about 60 countries around the world thanks to a network of specialized distributors.
Capfruit, partner committed from the land to the plate.
For 200 years, authenticity, passion and commitment have been the values at the core of de Buyer’s business, knowledge and expertise. It designs and manufactures utensils, continuously innovating to precisely meet the needs of catering professionals, by maintaining its artisanal spirit and its passion for precise, high-quality work carried out with care.
Since 1945, Elle & Vire Professionnel® has contributed
to the promotion of French excellence and gastronomy
all over the world.
Thanks to its unique and unrivalled dairy know-how, it creates
new products in its native Normandy, dairy products
that it now export to over 120 countries, which are used by
the finest chefs.
Its secrets? Exceptional French terroir, where the cows are
often in the meadow, producing the highest quality milk,
which in turn makes for the best cream. Elle & Vire Professionnel®
aims to provide top-notch support to
professionals in order to offer products to best suit their
needs.
Thanks to close collaboration with world-renowned chefs
over the course of many years, Elle & Vire Professionnel®
has developed a range of fine creams, butters, cheeses and desserts
that have been recognized for their consistency and performance.
For 30 years now, green care PROFESSIONAL has been supporting chefs with their circular hygiene and cleaning solutions, in terms of a healthier and more sustainable catering. As an eco-pioneer who is highly involved in socially relevant topics (e.g. plastic waste, resources, health & environment), it was obvious for us to go along with Bocuse d’Or. We want to support this prestigious culinary competition in its pursuit of environmental excellence.
Güral Porselen produce perfect porcelain by combining traditional artisanship knowledge and sense of aesthetics with modern production technique since 1989. This qualified production is carried out in 60 different countries as well as domestically, on a total area of 275,000 m2.
Güral Porselen was deemed worthy of the 1st prize in the category of "Porcelain Tableware Kitchenware" in the Turkey export championship in 2019-2020-2021.
The Metropolis of Lyon has set itself the goal of increasing food resilience and justice within its territory, in order to increase its autonomy and to promote access to quality food for all. It has developed a strategy that aims, among other things, to encourage the anchoring, development and cooperation of the players in this sector.
Nespresso Professional offers coffee solutions tailored to the specific needs of professionals : a selection of 22 high quality coffees and a range of high-performance professional machines.
Nespresso is part of the global B-Corp movement towards a more inclusive, fairer and more regenerative economy.
Our history is that of the Rougié family, in 1875. A producer of exceptional ducks and foies gras, Rougié is renowned today for its innovation and cutting-edge technology. Rougié, an emblem of French gastronomy, is proud to delight the most discerning palates with the quality of its products
Seafood from Scotland is the national brand representing all of the Scottish seafood industry. In demand around the globe, sustainable seafood from the cold clear waters of Scotland is the preferred choice for the world’s best chefs. With over 18,000km of pristine coastline, the sea has always played a large part in Scotland’s history.
As a partner of catering professionals, St Michel Professionnel has become over the years a provider of solutions based on iconic products of the bakery universe. Madeleines, galettes, sponge sheets are made in our French factories. We are proud to be part of the history of the Bocuse d’Or and contribute to the reputation of French know-how.
Sturia is the leading caviar producer in France and is recognised by the very best chefs. True symbol of French gastronomy, Sturia caviar has been distributed all over the world for more than 30 years. Thanks to their expertise in farming, producing, selecting and maturing caviar, Sturia offer a broad range of species and sensations, ensuring that everyone can enjoy the caviar that is right for them.
Valrhona has been a partner of artisans of taste since 1922. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and to inspire gastronomy that is good, beautiful and just.
Winterhalter is the leading designer and manufacturer of sustainable, commercial warewashing systems for the catering and hospitality industry. Our range of undercounter glass and dishwashers, passthrough, utensil, single and multitank diswashers are the best available on the market.
Associated brand
Dammann Frères, the French signature of tea and herbal infusions.
Since ever, Dammann Frères has been sourcing worldwide a high selection of finest teas and plants with great aromatic richness.
Its employees are proud to carry on this heritage and to produce in house and on any single step the art of blending for unique creations from the leaf to the cup.
The Institut Paul Bocuse, historical partner of the Bocuse d'Or, reveals talents and trains the new generations in Culinary Arts and Hospitality & Food Service Management. Transmission, creativity and excellence are values that have been shared for 30 years within this unique ecosystem of initial training, research and professional training.
Guestonline is the independent reservation solution now being used by more than 2000 restaurants across France. The system of choice for starred and gourmet restaurants, Guestonline reduces no shows and improves relations with customers.
It also gives back to society, supporting community based catering projects with its Réservation Responsable® program.
ADRESS
SIRHA LYON
Eurexpo Lyon
Boulevard des Droits de l'Homme
69500 BRON
France
HOW TO GET THERE
Find all information on the Eurexpo website.
ATTEND THE EVENT
Follow us on the website or the social networks !
PROGRAM OF THE CONTEST
January, Sunday 22nd and Monday 23rd, 2023
Prize giving on Monday, January 23rd, 2023
A question? Need help?
bocusedor@gl-events.com
Gold
Denmark
Silver
Norway
Bronze
Hungary
Best platter :
Sweden
Best "Feed the kids" :
France
Social Commitment Awards:
Mexico
Best commis :
Leon Haarberg NILSEN (Norway)
