Bocuse d’or Americas
- Presentation
- Podium
- Tests
- Candidates
- Jury
- Partners
- Access
NEW ORLEANS, THE EXCELLENT GASTRONOMIC SCENE
Marked by its French and Spanish influences, New Orleans has a rich and varied culinary heritage that brilliantly reflects the diversity of its history and culture. Some of the most emblematic dishes to try are gumbo – a traditional soup inherited from Creole cuisine – and crawfish étouffée, a typical stew served with rice.
As proof of the city’s rich gastronomic heritage, many local restaurants and chefs are honored each year by the James Beard Foundation, one of the most prestigious gastronomic awards in the USA. This year, New Orleans was also named Best Food Destination in the US by Tripadvisor as part of the 2023 Travelers’ Choice Awards, making this city an obvious choice to host these two culinary competitions.
On 11th, 12th and 13th June 2024, the New Orleans Ernest N. Morial Convention Center hosted the two continental selections of the most prestigious international culinary and pastry competitions, showcasing the best pastry chefs and cooks from all over the American continent.
"The Bocuse d’Or has a strong and close link with the United States, said Jérôme Bocuse, President of the competition. My father proudly said that he had American blood in his veins, received during a blood transfusion in an American hospital during the Second World War. One of the reasons why the two flags – the France one and the American Stars and Stripes - are flying today at the iconic restaurant of the Maison Bocuse. It was obvious that the continental selection of the Bocuse d'Or settles down in the United States to welcome and represent the entire gastronomy of the continent", completes Jérôme Bocuse, who studied at the Culinary Institute of America in New York City and pursued his MBA in Hospitality Management at the University of Florida, Miami before leading family affairs in Orlando, where he currently resides.
For the third consecutive time, the United States won the Americas selection for the Bocuse d'Or. In New Orleans, Stefani De Palma and her commis Bradley Waddle take first place on the podium after two days of competition, organized by GL events, for the very first time in the United States of America, thanks to the warm welcome of New Orleans.
Canada (Keith Pears) and Mexico (Marcelo Hisaki) respectively 2nd and 3rd of this selection complete the podium. With Chile (Roberto Vallejos, 4th) and Colombia (Diego Felipe Torres Giraldo, 5th), they join the 10 European countries already qualified to compete at the Grand Final on January 26th and 27th, 2025, during Sirha Lyon.
The best plate was won by Argentina, and it was a tie between Colombia and Chile for the best platter!
The nine teams had five and a half hours to complete the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme.
The latter will highlight, as for each continental selection, the host region’s local and emblematic products.
For the platter, the candidates had to prepare wild boar rack, alligator sausage and grits, served as a dish to share.
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The wild boar rack, a strongly flavored red meat, had have to be presented in two equal pieces on the platter, accompanied by two plant-based accompaniments, one must include an ingredient from the candidate’s country of origin, a strong marker of the latter’s culinary heritage.
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As a side dish, they will have to propose a reinterpretation of the Cajun and Creole gastronomic culture based on grits (grain).
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Lastly, alligator sausage! Alligator meat, which tastes a lot like chicken, is a strong marker of the gastronomic culture of southeastern USA. Louisiana is one of the largest suppliers of alligators, whether it’s for their hide – used for leather goods – or their meat, which Louisianans eat in several forms (fillets, nuggets, hamburgers, etc.).
The theme on a plate had a spotlight on seafood products. This choice is as logical as it is a nod to local gastronomy, as Louisiana is the second largest producer of seafood in the United States. The candidates had to work with whole shrimp, oyster and lump crab meat on the same plate, accompanied by a sauce and served warm or cold.
Discover the 9 participating candidates for the Bocuse d’Or Americas 2024
Argentina
CANDIDATE : Pablo Quiven
COMMIS : Fabrizio Emanuel Pagani
COACH : Carlo Puricelli
I began studying gastronomy as a self-taught person in Buenos Aires and traveling the world, passionate about observing and trying different places, dishes, and flavors. 22 years ago, I settled in Patagonia, Argentina where I was nourished and discovered everything that this environment offered me. I specialize in knowing how to select and differentiate quality every time I receive a product and I perfect my dishes by seeking to incorporate technology, improving each experience from an intuitive and sensory point of view.
Today I consider gastronomy a world in which creating and reinventing yourself are part of the lifestyle.
CANDIDATE : Abrahan Salas
COMMIS : Bernardo Carrion Escobar
COACH : Heinz Wuth
Chef Abrahan Salas, is a gastronomy enthusiast, the same one who sees the way to create and innovate new techniques to please his diners, current Candidate for the Bolivia team, the same one who has a great career advising restaurants and kitchens, currently Head of the International Culinary Art Institute and Chef of the Spices restaurant, in addition to being recognized in his country as Presenter and jury of TV programs.
CANDIDATE : Keith Pears
COMMIS : Joseph Mongillo
COACH : John Placko
Keith Pears is the Corporate Executive Chef at Accencis Group and leader of the National team representing Canada at the next Bocuse d’Or Finals. Hailing from Vancouver and born into a family of chefs, Keith was destined to become immersed in the culinary field from a young age. After enrolling in culinary school at the age of 19, Keith quickly developed his skills in the kitchen and worked his way up the ranks throughout the years to master his craft. In 2017, he moved to Toronto to take on the title of Executive Chef at Delta’s flagship hotel, Delta Toronto. There, Keith played an instrumental role in shaping the hotel’s culinary excellence through his limitless creativity before opening Toronto’s first W Hotel in the prestigious Yorkville neighborhood, and recently being appointed Corporate Executive Chef at Accencis Group. Keith is no stranger to competition, and he has the resume to prove it. He’s competed in renowned culinary events like Best of the West, Gold Metal Plates, Bocuse d’Or National Selection, Garland International Shellfish Chef Challenge, and more. His most notable achievements include winning B.C. Chef of the Year, Food Network’s Chopped Canada, Canada’s Great Kitchen Party in Toronto and most recently, the National selection for the Bocuse d'Or competition. With more than 15 years of industry experience, Keith delivers memorable culinary experiences paired with a high level of cuisine. When he is not lined up at the farmers market for fresh ingredients, you can find Keith hunting for the freshest sneaker drop to add to his collection. He enjoys listening to all things Drake and supporting his favorite basketball team, the Toronto Raptors. He finds joy in exploring and often eats his way through Toronto’s new hot spots and local dives for inspiration. Once a part-time pop star turned chef, Keith’s goal in the kitchen is to be better than yesterday, hence his personal motto, “Strive for Perfection.”
COMMIS : Javier Sobarzo
COACH : Luis Ubeira
COMMIS : Paula Alejandra Castillo Jiménez
COACH : Adrian Gerboles
CANDIDATE : Daniel Guzman
COMMIS : Manfred Javier Quevedo Gomez
COACH : Jorge Luis Lazo Gonzales
Daniel Eduardo Guzman Lopez is a Guatemalan Chef, who started cooking at a young age because his single mother had to work. He was in charge of his 2 brothers, Santiago y Diego Guillermo Guzman Lopez. He started working in Buenos Aires, Argentina, in 2010 while studying in Mausi Sebess, Profesional en artes culinarias. He then came back to Guatemala in 2012 and worked in different Guatemalan Restaurants. He now owns his Vietnamese restaurant.
Mexico
CANDIDATE : Marcelo Hisaki
COMMIS : Cecilia Esther Palma Juanmiguel
COACH : Diego Vargas
Born in Mexico City to Japanese parents, Chef Marcelo Hisaki grew up surrounded by a diversity of flavor, texture, color, and tradition that combined both Japanese and Mexican culinary heritage. At an early age, his talent and discipline led him to earn a scholarship from Fondation Turquois Monaco to study French cuisine at the Lycée Hotelier de Monte Carlo and train in Michelin-starred restaurants Yoshi and Joël Robuchon, in Monte Carlo, Monaco. In 2013, Chef Marcelo and his wife Chef Reyna Venegas opened Restaurante Amores in Tecate, Baja California. Their culinary concept is influenced by Mexican, Japanese and French cultures, using local produce with respect, love, and creativity. He recently represented Mexico in the Bocuse d’Or Finale 2023, receiving the social commitment award as a recognition to his team’s involvement in support of migrants’ food insecurity in Baja California. He currently works as a mentor and teacher for new generations of culinary professionals at Culinary Art School and collaborates in the development of BRECHA, the first Mexican culinary innovation and research center.
United States
CANDIDATE : Stefani De Palma
COMMIS : Bradley Waddle
COACH : Sebastian Gibrand
Originally from Arcadia, California, Stefani De Palma moved to San Diego in 2007 to join the team at Addison Restaurant, directly out of culinary school. Over the years, De Palma worked her way up through the restaurant’s kitchen, ascending the ranks from Chef de Partie, Chef Tournant, Pastry Sous Chef to Sous Chef. In 2016, she assumed the Chef de Cuisine role, where she worked closely with Chef William Bradley to continue Addison's tradition of excellence, eventually helping the restaurant earn its third Michelin star in 2022.
Now, having won First Place at the Bocuse d’Or Team USA 2025 National Selection, Chef De Palma will begin training for the Bocuse d’Or Americas Selections in New Orleans this coming June 2024.
Venezuela
CANDIDATE : Yiya Ramos Blonval
COMMIS : Yeray Isaacs
COACH : Carlos Duran Herrera
Born in Valencia, Venezuela, Yiya is now 26. She finished her studies she was just 19, and she hasn't stopped cooking since. At first, she took up pastry as a hobby, as she was studying law in college back then. But, as she learned more about pastry and cooking, she realized it wouldn't just be a hobby, she wanted to train professionally and make a career out of it. Therefore, she abandoned her law career and carried on with cooking for two more years, until she was done with her studies. Yiya is currently working as a private and corporate chef, for a large ad significant company in Venezuela. She has been working in the same company for 5 years and considers them part of her family. She states that "cooking is her passion, what she loves doing, and she couldn't be happier with her career choices". It will be Yiya's first time representing Venezuela in the Bocuse d'Or.
DISCOVER THE JURY FOR THIS AMERICAS 2024 SELECTION!
The Cuisine Jury members
The Cuisine Jury is composed of 5 international chefs. Throughout the challenges, they observe the candidates and evaluate their professionalism, ability to handle pressure, sustainable approach, waste management and technique.
Through their experienced eyes as professionals, they are primarily present to support and advise the chefs at every stage of the competition. Their presence by their side encourages them to gain confidence, better apprehend their participation, and thus live the best possible experience.
Lua CHANG YUNG
Giovanna ROSSI
Robert SULATYCKY
The Tasting Jury members
The Tasting Jury is composed of 9 members representing each of the competing countries. Selected for their professionalism and open-mindedness, they are privileged and demanding witnesses of the candidates' technique in the Bocuse d'Or.
Their mission is all the more demanding as it requires unwavering focus and objectivity during the tasting of each culinary creation. They seek to reward achievements that embody the perfect balance between purity of taste, respect for the product, attention to detail, and of course, technical mastery.
Argentina
Ricardo CORTEZ
Ricardo Cortez, a chef with over 20 years of experience and a Bachelor's degree in Social Communication, is a gastronomic activist who has visited many countries, showcasing Bolivian gastronomy and ingredients at various culinary fairs. He is the only Bolivian to have been invited to speak for two consecutive years at Mistura - the most important gastronomic fair in Peru and Latin America. For many years, he has been actively working and promoting the creative use of Bolivian products and ingredients in cooking, as well as the revival, revaluation, and dissemination of the gastronomic tradition and culture of Santa Cruz and Bolivia. He is a vital part of the Gastronomic Integration Movement of Bolivia and currently serves as the Academic Director of the Bachelor's Degree in Gastronomy at Univalve - Santa Cruz, Bolivia.
Alex CHEN
Patricio QUENSE
Jorge Jorge LAMPORT
Mexico
Juan Carlos GAYTAN ROMERO
United States
Devin KNELL
Venezuela
Elia Nora RODRIGUEZ
Elia Nora has served as a teacher at the Iberoamerican School of Arts and currently coaching the Venezuelan National and International Competition Teams. Her commitment to excellence extends to judging competitions, holding the prestigious title of International Judge with the World Chef, WACS, and Academia Culinaria de las Americas organizations.
Main partners
An American company founded in 1971 in Canonsburg, All-Clad has built on its heritage of craftsmanship and quickly established its reputation in the world of professional gastronomy. For over 50 years, All-Clad has been constantly innovating to design and manufacture premium cookware that meets the requirements of the world's greatest professional chefs. The brand joined Groupe SEB in 2004.
Main partner of the Bocuse d'Or for over 25 years, Convotherm provides cutting-edge technology for combi ovens, focusing on innovation and sustainability. Our philosophy, "Advancing Your Ambitions," reflects our passion and commitment to delivering the best combi oven solutions to meet the diverse needs of chefs worldwide. Designed in Germany.
Platinum partners
Bonna Premium Porcelain, having 40 years of experience in production, launched with a vision, which is to become a solution partner to HoReCa professionals. Over the years, Bonna having the advantage of being based in Turkey, distributed its wide range of products to more than 100 countries on all five continents to serve extensive variety of sector professionals from chain restaurants, hotels to Michelin-starred chefs. Bonna continuously offers design and functionality driven products, which have received more than 35 international awards so far, with a commitment to contribute to a sustainable future and generates inspiring user experiences every day.
For over 90 years, BRAGARD has symbolized the union of excellence and elegance. More than just clothing, Bragard is committed to passionate professionals, creating pieces that embody the quest for perfection.
Combining tradition and innovation, BRAGARD develops collections designed to accompany all trades with elegance and performance.
Dedicated to the passion of those who live their art, we are much more than a brand: we are a true partner of excellence!
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.
Since 1945, Elle & Vire®, based in the heart of the Normandy grove in France, has been offering creams and butters known for their exceptional taste and technical expertise that meets the standards of the most demanding chefs. It is the combination of unique creamery craftsmanship and a selection of exceptional raw materials that enables us to offer chefs the best products. As a partner of Excellence, Elle & Vire® supports today's and tomorrow's greatest chefs throughout their careers, from their training to Excellence competitions. We are proud to be a Major Partner of the World Pastry Cup and a Platinum Partner of the Bocuse d'Or.
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.
@Rougiegastronomie is a proud partner of Bocuse d'Or Americas 2024. Preferred by Chefs all over the world, Maison Rougié does not only offer the best quality Foie Gras, they also support Chefs in their daily challenges. Which is why Rougié founded the @bocusedorwinners and we will have the honour to award the Best Commis Award to one of the rising stars of the competition. May the Foie be with you! @bocusedorguatemala, @legourmets, @chefscanada, @bocuseargentina, @mentorbkb, @team.bolivia_bocuse.dor, @bocusedorcolombiaoficial, @achigachile, @bocusedormexico #BocusedOr #BocusedOrEurope #Gastronomy #ChefsCompetition #RougieGastronomie.
BE WTR is an ultra-filtered, fresh, still or sparkling water premium brand, thanks to sustainable and innovative solutions. Designed to meet the expectations of demanding establishments, BE WTR is the benchmark for quality hydration in hotels, restaurants, offices and homes.
True to its commitment to sustainable development, BE WTR eliminates single-use waste by adopting circular local bottling solutions and returnable glass bottles. Its solutions guarantee zero waste consumption and a short circuit close to its customers, placing sustainability at the heart of every experience.
To meet the varied needs of establishments, BE WTR also offers elegant, high-performance systems. Thanks to its exclusive AQTiV technology, the water is oxygenated to offer a unique taste experience, close to that of natural springs.
Official partner of the prestigious Bocuse d'Or, BE WTR accompanies top chefs and culinary events, enhancing every tasting experience. Already established in key destinations such as Switzerland, France, Canada, the United Arab Emirates and Singapore, BE WTR continues its international expansion to satisfy a demanding and committed clientele.
Premium partners
The Bocuse d'Or Winners Association was founded in 2000 with the support of Maison Rougié. Its primary purpose is to bring together all chefs who have stood on the podium at the final. It serves as an important support and promotional tool for the competition, thanks to the involvement of chefs in their own countries and during various competition events.
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 35 years, Green Care Professional sustainable cleaners have been ensuring flawless and responsible hygienic conditions on a daily basis for foodservice professionals. Our innovative, high-performance hygiene solutions accompany the prestigious Bocuse d'Or culinary competition, supporting candidates and chefs in their environmental initiatives.
A partner of taste artisans since 1922, and a pioneer and specialist in the world of chocolate, Valrhona defines itself today as a company whose mission statement “Together, good becomes better” conveys the strength of its commitment.
Together with its employees, chefs, and cocoa producers, Valrhona creates the best in chocolate to shift the status quo towards a fairer, more sustainable cocoa industry and gastronomy that tastes great, looks great and does great things for the world.
Building long-term partnerships directly with cocoa producers, sharing know-how and looking for the next cocoa innovation are the challenges that drive us to do better every day.
Working alongside chefs, Valrhona promotes craftsmanship and supports them in their quest for uniqueness by constantly pushing the limits of creativity.
Thanks to our commitments, we are proud to have obtained the highly demanding B Corporation® certification for the second time in December 2023. It rewards the world's most engaged companies that put equal emphasis on economic, societal, and environmental performance.
Choosing Valrhona means committing to responsible chocolate. 100% of the cocoa that we use can be traced back to our 16,979 producers, which provides the assurance of knowing where the cocoa came from, who harvested it, and that it was produced in good conditions. Choosing Valrhona means committing to a chocolate that respects both people and the planet. Together good becomes better.
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.
Fortune Fish & Gourmet élève les repas et les vies. Nous sommes un importateur, transformateur et distributeur de produits de la mer premium, de viandes spéciales et de produits alimentaires gourmets, dirigé par son fondateur. Nous servons des restaurants, des hôtels, des traiteurs, des épiceries et tous les autres endroits où l'on trouve des produits fins. Nous avons construit notre entreprise et notre réputation en nous appuyant sur la sélection, le transport, la transformation et la livraison des produits les plus délicats et sensibles du secteur alimentaire. Depuis, nous avons élargi notre offre pour inclure des viandes et volailles gourmandes, des produits surgelés, des fromages, de la charcuterie, des pâtisseries et une large gamme de produits spéciaux.
Fortune Fish & Gourmet collabore avec plus de 2 000 fournisseurs premium pour offrir un portefeuille de plus de 18 000 produits à plus de 35 000 emplacements clients. Nous possédons et exploitons également plus de 15 marques et entreprises gourmandes, dont Boston Sword & Tuna, D’Artagnan, Jubilee Shrimp, Coastal Seafood, Neesvig’s, Chef Martin’s Old World Sausage, Meribelle, LobsterGram et Spark Bird Chicken.
DATES & TIME
June 12th and 13th, 2024
Open to the public from 10.00 a.m to 6.00 p.m
PLACE
Ernest N. Morial New Orleans Convention Center
900 Convention Center Blvd,
New Orleans, LA 70130,
États-Unis
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