The Spanish selection for the Bocuse d'Or will take place on September 10th, 2025
The national selection phase to choose Spain’s representative for the European Bocuse d’Or competition will take place on September 10 at the Hospitality School of the Community of Madrid.
Proposals, creativity, innovation, and above all, hard work – all with a single goal: to become the best chef in the world. Known as the “Olympics of Cuisine,” the Bocuse d’Or is held every two years. To take part in the most demanding and prestigious competition in the gastronomic world, chefs must first go through national qualifying rounds. The winners of each country then move on to the continental events and, if they qualify, will compete in the world final to be held in Lyon in 2027, during the Sirha trade fair.
Candidates for this competition must demonstrate their expertise using the compulsory ingredients supplied by MAKRO, the official supplier of Bocuse d’Or Spain. The fish will be a red snapper weighing around 2.8 kg, while the main required meat ingredient will be a 2.5 kg capon. The fish must be presented on a plate and must include osetra caviar, provided by Ambrose & Paubet, while the meat must be presented on a tray, the signature element of the competition.
The Bocuse d’Or National Academy in Spain, chaired by 13-Michelin-starred chef Martín Berasategui, is in search of the Spanish representative for the European continental championship of the Bocuse d’Or, to be held in 2026. All Spanish chefs with competition experience who wish to take part must submit their applications by email before August 10 to: [email protected]. Applications must include a CV with a short professional summary, as well as details of achievements in culinary competitions.
Once all applications have been received and reviewed, the Spanish Bocuse d’Or Academy committee will announce the finalists for the national contest, which will take place in Madrid at the Hospitality School of the Community of Madrid on September 10.
