Australia national round

Australia has proudly participated in the Bocuse d’Or for over 30 years, with the support of the culinary community

The Bocuse d’Or Academy Australia is devoted to inspiring culinary excellence in professionals, while preserving the traditions and quality of classic cuisine in Australia. Our aim is to continually seek integrity and innovation in the culinary arts, as well as facilitate initiatives that will maintain the prestige of the Bocuse d’Or competition.

17 participations to the Grand Final: 1989 • 1991 • 1993 • 1995 • 1997 • 1999• 2001 2003 • 2005 • 2007 • 2009 • 2011 2013 • 2015 • 2017 • 2019 • 2023

Paul Golding is the new Bocuse d'Or Australia's candidate!

Victorian chef Paul Golding, Head Chef at Bunjil Place, has won the Bocuse d’Or Australia’s coveted ‘Golden Knife’ trophy and the opportunity to represent his country in the world’s most prestigious culinary competition.

Held in Melbourne on Sunday 30 April, the competition saw Paul Golding, Head Chef at Bunjil Place, and his Commis Chef Chris Milligan from Maha, compete against three other Finalists and their assisting Commis Chefs.
Abbey Kuhnell from The Star Gold Coast was named ‘Best Commis’ of the competition, an award that recognises young talent and the potential to continue competing at an elite level.
The elite contest was judged by a stellar lineup of 14 chefs led by Bocuse d’Or Australia President Tom Milligan and Honorary Life President Philippe Mouchel, and was complete
by Scott Pickett and Donna Demaio.
This is the second time Paul has competed at the Bocuse d’Or Australia, in 2022 he placed second to Alex McIntosh, who went on to compete at the Grand Final in Lyon in January. Meanwhile Commis Chef Chris Milligan was inspired to compete following in the footsteps of his father, President Tom Milligan, who represented Australia in Lyon in 1995. “There is nothing in the world like the Bocuse d’Or, this is the ultimate challenge for any chef, and I am so excited for the journey ahead now that I have won this first step on the Road to Lyon,” Paul says.

Each Chef and Commis had five-and-a-half hours for two challenges – a vegetarian entrée using pine mushrooms and chestnuts, then a platter featuring a whole lamb saddle and lemon myrtle. Each had to be served with three different side garnishes and a sauce. Tom Milligan says the standard this year was extremely high, and the scores were very close. He hopes that this year’s silver and bronze finalists will all return to try again, nothing that each of the past three Australian winners achieved gold on their second attempt.

“I congratulate everyone who competed on Sunday and want to thank the sponsors, partners, judges and MCs who brought the event to life,” adds Tom. “This year’s contest was even bigger and better than ever before, and we see a great future ahead for Paul and Team Australia.”

About Paul Golding, new Bocuse d'Or Australia's candidate

Paul Golding stood out as a talented chef right from his early days as an apprentice in Melbourne, when he was named Holmesglen TAFE’s Apprentice of the Year for two years in a row. During this time he also won prizes at the Daryl Cox Competition for young chefs and at the Culinary Pro Am held at the 2006 Commonwealth Games.
Since then Paul has held Sous Chef and Head Chef roles at some of Melbourne’s most prestigious sporting clubs including Melbourne Racing Club, Woodlands Golf Club and Huntingdale Golf Club. He also assisted Steak Maestro’s Chris Wade and Simmer Culinary’s Andrew Ballard at major food events in Victoria and overseas, and was Head Chef at Snooks Catering on the Mornington Peninsula. Currently Paul is Head Chef at Bunjil Place, the City of Casey’s dynamic entertainment precinct inspired by our First Nation’s people’s stories of Bunjil ‘the creator’.

Date: 30/4/2023
Place : Melbourne

Would you like more information about this team? Please contact info@bocusedoraustralia.com.au.

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