Please ensure Javascript is enabled for purposes of website accessibility JOSHUA PELHAM TO REPRESENT AUSTRALIA IN THE BOCUSE D’OR | Bocuse d'Or



Joshua Pelham has accepted the challenge to represent Australia in the Bocuse d’Or.

The talented chef, who is Executive Chef at RACV Cape Schanck Resort, will be joined by Commis Chef Harrison Caruana, an apprentice at RACV City Club. They will begin training immediately under Head Coach Scott Pickett and a panel of senior chefs for the Bocuse d’Or Asia Pacific qualifier, to be held next year.
Joshua has dreamed of competing in the elite event ever since he watched Pickett training for Bocuse d’Or 2005.
“At the time I was an apprentice at Matteo’s with Scott’s Commis Chef Cate Robertson,” says Joshua. “She invited me to watch a training session, and I admired their level of discipline and focus. From that time on I was inspired to compete for Australia one day, so this really is a dream come true.”
Joshua went on to complete his apprenticeship at Fenix with George Calombaris, Raymond Capaldi and Gary Mehigan. Since then he has worked in London under Philip Howard at The Square and Kitchen W8, with Calombaris at The Press Club and The Hellenic Hotel, and as Pickett’s Head Chef at The Estelle. He joined RACV Resort Cape Schanck almost three years ago as Executive Chef.
President of Bocuse d’Or Australia Tom Milligan says Joshua has impressed the selection committee with his focus, drive and dedication, as well as his extraordinary cooking talent.
The next step for Joshua Pelham and Harrison Caruana is the Bocuse d’Or Asia-Pacific Selection 2020, where just cinq out of twelve competing teams will be selected to test their skills against some of the best chefs in the world, in Lyon in January 2021.
“It is exciting to see how the Australian team has evolved over the years,” reflects Milligan. “Our last two competitors Michael Cole and Dan Arnold have both achieved great things, as have their commis chefs, Laura Skvor and Ryan Cosentino. Our challenge now is to maintain the momentum and show the world our incredible produce and culinary flair.”

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