- Useful info
2016 will certainly stand as a year to be remembered in the encounter between the Bocuse d’Or and Hungary. The Bocuse d’Or Europe saw the crowning of Hungarian national Tamàs Szell.
Since then, the Hungarian Gastronomy has never stopped reinventing itself, giving rise to a scene of new young chefs, inspired more and more by their terroir, local products, picking fruits and berries, and all the elegance of the great Tokaj, the inimitable white wines from the region north east of Budapest.
The Bocuse d’or represents the best tribute to our demanding trade. At a time when the world of cuisine is more than ever keen to cooperate and exchange ideas to reconquer all its might after such a destabilising period, I am convinced that Budapest will once more prove to be an exceptional host to celebrate our wonderful trade and industry.
Zoltan Hamvas, President of Bocuse d’Or Hungary.
On March 23 & 24, 2022, during Sirha Budapest, no doubt this enthusiasm will translate into support for the 18 teams who will be competing!
Soelleroed Kro (Holte, Denmark)
Stand Restaurant (Budapest, Hungary)
Thon Hotel Bristol (Oslo, Norway)
Maste (Gent, Belgium)
Schüpberg Beizli (Schüpfen, Switzerland)
Soelleroed Kro (Holte, Denmark)
Hotel Bristol (Oslo, Norway)
Box Art Hotel & Koma Restaurant (Madrid, Spain)
Institut Paul Bocuse (Écully, France)
The Ritz (London, United Kingdom)
Stand Restaurant (Budapest, Hungary)
Héðinn Kitchen and Bar (Reykjavik, Island)
Laivu Centrs (Riga, Latvia)
Thon Hotel Bristol (Oslo, Norway)
Das Loft restaurant (Wien, Austria)
Çırağan Palace Kempinski (İstanbul, Turkey)
Exsperimental restaurant (Lviv, Ukraine)
Passionate about cooking since his childhood, Sam trained at the Ter Groene Poorte hotel school in Bruges. He opened his first restaurant "Maste" in Ghent in 2018 where he developed a cuisine inspired by Scandinavian countries. Sam's participation in the Bocuse d'Or Europe 2022 marks the comeback of Belgium in the competition, after an absence in 2020 due to the covid health crisis.
RESTAURANT: Maste (Gent, Belgium)
MEMBERS OF THE TEAM
- COMMIS Tristan BAUWENS
- COACH Roland DEBUYST
Born in Ziegelried, a small village near Bern, Christoph 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.
RESTAURANT: Schüpberg Beizli (Schüpfen, Switzerland)
MEMBERS OF THE TEAM
- COACH Dominic Bucher
- COMMIS Celine Maier
Raised in the world of gastronomy, Brian Mark quickly decided to make its profession, becoming head-chef at Søllerød-kro in Copenhagen in 2013 (Michelin-starred). Finding his foundations in world cuisine while using only seasonal products, Brian Mark is now considered one of Denmark's most prominent culinary artists.
RESTAURANT: Soelleroed Kro (Holte, Denmark)
- COMMIS Elisabeth Madsen
- COACH Christian Ebbe
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. Third in the Bocuse d'Or Estonia in 2019, he tries his luck again in 2021 and wins the first place, which is implying a qualification for the European selection in Budapest.
RESTAURANT: Hotel Bristol (Oslo, Norway)
- COMMIS Maksim FOMENKOV
- COACH Niklas Johnsen
Originally from Madrid, Rubén studied in his native city at the prestigious IES Hotel Escuela. Forged by his experiences with great names of gastronomy, he worked as executive chef in renowned Madrid restaurants such as "Conlaya" or "Koma” and is now executive chef at the Box Art Hotel. Influenced by the Palestinian (by his father) and Thai (by his wife) cultures, the chef transmits this mix in nuanced dishes with varied culinary twists. After winning all the national competitions in Spain over the past two years, Rubén faces a new challenge: to represent his country in the Bocuse d'Or Europe and reach the world Finale in January 2023 in Lyon.
RESTAURANT: Box Art Hotel & Koma Restaurant (Madrid, Spain)
- COMMIS Oriol Fernández
- COACH Iñigo Lavado
A true regular of cooking competitions, Johan 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.
- COMMIS Aino KASANEN
- COACH Kalle TANNER
A native of Briançon, Naïs graduated from the Institut Paul Bocuse in 2017 as valedictorian. She started working at the ”Saisons” application restaurant and then continued her career with starred chef David Toutain in Paris for two years. In November 2021, Naïs won the French national selection in Reims and became the first woman to represent France at the Bocuse d'Or Europe.
RESTAURANT: Institut Paul Bocuse (Écully, France)
- COMMIS Cole MILLARD
- COACH Tabata MEY
Forged by his experience in prestigious establishments, Ian 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, which would meanwhile earn its first Michelin star. Honoured as Chef of the Year in 2018 by the British Culinary Federation, Ian decided to enter the Bocuse d'Or competition. Forced to give up in 2020 due to the health crisis, he hopes to get his revenge this year.
RESTAURANT: The Ritz (London, United Kingdom)
- COACH Tom PHILLIPS
- COMMIS Adam BEAUMONT
Coming from a family of hunters, Bence 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. This is not his first Bocuse d'Or Europe participation as Bence already had the opportunity to be second commis at the Bocuse d'Or Europe 2016 in his hometown of Budapest.
RESTAURANT: Stand Restaurant (Budapest, Hungary)
- COMMIS Patrik Nyikos
- COACH Tamás Széll
Icelandic Chef of the Year in 2019, Sigurjón Bragi is now chef in the kitchen of Héðinn restaurant in Reykjavík. This travel lover is constantly looking for new inspirations and new flavors. In 2020, as coach of the Icelandic national team, he won the bronze medal at the Culinary Olympics in Stuttgart.
RESTAURANT: Héðinn Kitchen and Bar (Reykjavik, Iceland)
- COMMIS Hugi Rafn Stefánsson
- COACH Sigurður Kristinn Laufdal Haraldsson
Crowned Latvian Chef of the Year several times and a true competitor, this former basketball player has been participating in cooking competitions since 2012. Currently executive chef at the "Laivu Centrs" restaurant in Riga, Dinars made history in his country by becoming the first Latvian to participate in the European selection of the Bocuse d'Or in 2020.
RESTAURANT: Laivu Centrs (Riga, Latvia)
- COMMIS Sintija Baugerga
- COACH Edgars Jaunzems
Born in Dordrecht, Kees began his culinary apprenticeship at an early age. He worked in several restaurants, some of which Michelin-starred, such as "Paul van Waarden" and "Savelberg". Later, he opened his own restaurant, "Bij Kees". Today, he is executive chef at the restaurant "Cristo" at the Mondragon Hotel in Zierikee. After five attempts, he won the Dutch selection of the Bocuse d'Or in 2021 and will represent Dutch gastronomy in Budapest in March.
- COACH Jo Nelissen
- COMMIS Jeffrey BUIJL
Originally from Sandnes, a small town in western Norway, Filip August comes from a long line of restaurateurs. After an experience at the NOMA in Copenhagen, he became the commis of the chef Gunnar Hvarnes at the Bocuse d'Or Europe 2010, then at the Finale of the Bocuse d'Or 2011, where the duo won the Bocuse de Bronze. Afterwards, he collaborated for a while with Daniel Boulud in New York, then returned to his homeland in 2018 as the culinary creations manager for the Thon Hotels chain in Oslo.
RESTAURANT: Thon Hotel Bristol (Oslo, Norway)
- COMMIS Leon Haarberg NILSEN
- COACH Christopher W. DAVIDSEN
In love with French gastronomy and cookbook enthusiast, this former student of the Institut Paul Bocuse has enriched his knowledge through multiple international experiences with passionate chefs. Silver medallist at the Polish selection of the Bocuse d'Or in 2018 and winner in 2019, Jakub will compete again in 2021 for the second time at the Bocuse d'Or Europe.
- COMMIS Dawid CIEŚLIŃSKI
- COACH Tomasz GRABSKI
A true enthusiast in perpetual search of novelty, Jimmi began his career by an internship in a prestigious restaurant in Stockholm, the "Fredsgatan 12". After traveling for a few years, he joined the prestigious team of the Swedish restaurant "Pontus Matsalen". Used to culinary competitions, Jimmi Eriksson was crowned Chef of the Year in Sweden in 2016 and won, with his team, the gold medal at the Culinary World Cup in 2018. Today, he is the creative and gastronomic manager of the "Stadshusrestauranger" in Stockholm and is one of the most prodigious chefs of his generation.
- COACH Martin BRAG
- COMMIS Thilda Mårtensson
First Slovak chef to be Michelin-starred, Peter has been working since he was 15 years old in the best restaurants in the country, evolving from commis to chef. After several months of complete immersion studying Nordic cuisine in the Lofoten Islands (a remote region of Norway), Peter left the Far North for Austria, where he has been in charge of the kitchens of the restaurant "Das Loft" for the past 10 years. He is the first Slovak to participate in the Bocuse d'Or Europe and hopes to reach the top 10, which will guarantee him a place in the grand Finale.
RESTAURANT: Das Loft restaurant (Wien, Austria)
- COMMIS Mark Janák
- COACH Peter Vajgel
Born in Istanbul, Emre began his career in 2000. Throughout his career, he collaborated with local and international chefs in various five-star hotels. In 2009, he moved to South Africa and cooked alongside renowned chefs in Michelin starred restaurants. Emre now works at "Çırağan Palace Kempinski" in Istanbul, while sparing no effort to put Turkish cuisine on the international stage.
RESTAURANT: Çırağan Palace Kempinski (İstanbul, Turkey)
- COACH Vedat DEMİR
- COMMIS Eray EREN
Member of the Ukrainian Chefs Association and chef-founder of the "Experimental" restaurant in Lviv, Maksym is the winner of the Bocuse d'Or Ukraine 2021. He is the first candidate to represent his country in the European selection and hopes to reach the Top 10 and become the first Ukrainian to take part in the Bocuse d'Or Finale.
RESTAURANT: Exsperimental restaurant (Lviv, Ukraine)
- COACH Pavel Gurjanov
- COMMIS Vasyl Fysiuk
The Tasting Jury is composed of chefs appointed by each team. Lots are drawn to allocate its members into 2 groups, one to judge the Plated test and the other to judge the Platter test. The judges assess the participants’ original creations based on criteria including taste, respect for the products, presentation, and originality of the dishes. Sitting on this Jury requires both concentration and professionalism. During approximately 2 hours, the judges must continually renew their perspective with each dish, as they need to assess a dozen culinary creations that are radically different from one another.
In 2015, the Bocuse d’Or Organising Committee introduced the Kitchen Jury whose role is to assess the technical aspects as well as respect of the contest rules and themes. Reviewing each contestant’s work will encourage the chefs to adopt an exemplary behaviour, both in terms of organisation and use of the products available. The importance and presence of these judges is not limited to this supervisory role. They also accompany the chefs during the last hours of the contest, which are crucial after several months of training involving much pressure and last-minute unforeseen factors. 10 international chefs will sit on the Kitchen Jury of the Bocuse d’Or Europe 2022.
HIGHLIGHTING A TYPICAL PRODUCT OF THE HUNGARIAN TERROIR: THE POTATO
The candidates and their assistants will have to concoct a vegetarian dish based on potatoes, one of the main ingredients of Hungarian cuisine.
Three varieties of potatoes Magyarországon készült ("made in Hungary") will be available to the participants: Coronada - a high-quality product with a low carbs content, Anuschka - a product usually eaten in salads, and Madison - generally used in the form of chips. These potatoes are grown in the sand of the Alföld ("lowland"), a plain divided between the eastern and southern parts of the country, and are planted and harvested by hand.
These products must be identifiable both visually and tastefully, and accompanied by a sauce, juice or broth. The chefs will have to sublimate this seasonal product in a spring and vegetable recipe, in which the only animal proteins allowed will be chicken eggs and dairy products. This dish will be served hot to the 14 members of the jury.
THEME ON PLATTER : AN OTHER TRIBUTE TO A UNAVOIDABLE PRODUCT OF THE HUNGARIAN CUISINE
Announced to the candidates at the end of the year, the roe deer (another key product of the local cuisine), accompany with foie-gras, is the main theme of this 2022 edition.
Chef candidate will have to create a recipe based on the following ingredients : one saddle and one leg of venison, one duck liver.
On the side, they will have to create 3 garnishes that will enhance the meat, and one of them will be marked by two basic but typical products : sour cream and cottage cheese. They are both the main and traditional ingredients of classic Hungarian dishes (both savory and sweet).
Both themes reflect the gastronomic culture of the host country: a mix of tradition and innovation inspired by the diversity of the peoples and cultures of the Carpathian basin.
The content of all the events for this European championship is now official, and the teams are entering an intense preparation phase until D-day.
In the heart of Europe lies a country famed for its exquisite wines and thermal waters. This is the land of Tokaji Aszú, one of the finest sweet wines on Earth, and this is a nation with more thermal springs than any other on the continent. One that is landlocked yet can still be called ’Land of Waters’, containing the largest biologically active thermal lake in the world suitable for bathers. A land where tradition, history and a glamorous modern lifestyle go hand in hand, reflected in a Michelin-starred gastronomy that embraces new trends while honouring its stellar past. Discover the wonders of Hungary and make memories you will remember for the rest of your life. Visit Hungary!
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.
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.
Founded in 1836, Maison Pommery is an exceptional Domaine which has been able to impose itself as a benchmark thanks to the bold vision of Madame Pommery. As the creator of the first Brut in 1874, the Maison makes cuvées which are based on a meticulous selection and a unique know-how. A Pommery Champagne is a unique oenological signature.
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.
For more than 75 years, Elle & Vire Professionnel has been catering to the very best chefs as well as young talents, contributing the excellence of our savoirfaire as producers of dairy products based in Normandy. The consistency and performance of our creams and butters enable chefs to surpass themselves in their quest for the most beautiful of rewards: the Bocuse d’Or! We are proud to be a long-standing partner of the greatest cuisine contest in the world.
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.
Originating in Périgord in 1875 and named after its founder, Maison Rougié is a source of inspiration for demanding chefs all over the world. Committed to raising high quality French ducks and producing the finest foie gras, Rougié has become a symbol of French gastronomy and continues its quest for excellence every day.
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.
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.
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.
Julius Meinl represents Viennese coffee house culture around the world and combines tradition with a spirit of innovation. For over 150 years, our family business has been synonymous with the highest quality coffee and tea, as well as a complete, tailored service for the food service and hotel industry. Dedication to quality has been a family trademark for five generations. Today our coffees and teas help create meaningful moments around the world. The doors of the Viennese coffee house culture are open to everyone.
Pre-register for Sirha Budapest
For practical information, we invite you to consult the Hungexpo website,