BOCUSE D'OR FINALE
- Presentation
- Tests
- Candidates
- Jury
- Partners
- Useful Infos
- 2023 results
Because France and the city of Lyon are a stage for the expression of all the world's cuisines,
Paul Bocuse imagined in 1987, on the occasion of the fair that has since become the Sirha Lyon, a global competition for chefs that breaks the codes of the moment.
Today, more than just a culinary competition, the Bocuse d’Or is a laboratory of excellence, an incubator of talents where commitment, passion, technique, and creativity reveal the greatest chefs of tomorrow. It is a unique springboard for those who wish to achieve international recognition.
A must-attend international event for 35 years, the Bocuse d’Or inspires the world of gastronomy every year by highlighting the evolution of global cuisine, driven in each edition by new generations of chefs. It is also the favorite place for many countries to promote their cuisine, their terroir, and their chefs.
The Bocuse d'Or 2025 promises to be full of new developments and more in tune than ever with the societal trends in cuisine. The prestigious competition is constantly evolving to strengthen its role as a laboratory of excellence and inspiration for the gastronomy of tomorrow.
BOCUSE D'OR 2025: HIGHLIGHTING GASTRONOMIC HERITAGES
The 24 candidates for the Grand Final of the Bocuse d’Or, which will take place on January 26 and 27, 2025, during Sirha Lyon, will have 5 hours and 30 minutes to distinguish themselves in the two signature challenges of the Bocuse d’Or, showcasing both their talents and the distinctive flavors of their countries. While this year the platter theme celebrates local gastronomy, the plate theme is evolving and must be presented initially on a platter.
For this 20th edition, the platter theme pays tribute to the founder of the competition and iconic chef, Paul Bocuse, who was passionate about local products, refined dishes, and game. The 24 candidates will have 5 hours and 30 minutes to highlight their culinary talent and expertise by working with venison, foie gras, and tea.
The main component of this platter theme, back of venison, must be presented in three pieces with three accompaniments. The first garnish will be a venison shoulder and foie gras pie, wrapped in a crispy pastry. The pie must be presented whole on the platter, and the foie gras should be recognizable both in taste and visually when cut. The second warm garnish will be entirely fruit-based and will feature a fruit from the candidate's country. Lastly, the third garnish will be served "on the side." Teams will need to prepare 16 closed, bi-colored ravioli, served hot, with a clarified venison consommé infused with tea, served in two teapots by the Maîtres d’Hôtel at the jury's table during the tasting.
This year, the plate theme evolves to celebrate a unique harmony between celery (both stalk and root), Stone bass, and lobster. Over 4 hours and 40 minutes, candidates will need to elevate these ingredients in a hot dish for 16 people, reflecting the culinary traditions of their country.
The Stone bass, presented on the plate, will be enhanced by the lobster and served with a warm lobster jus sabayon, prepared without a siphon and served by the Maîtres d’Hôtel at the jury's table during the tasting.
A major innovation: the celery will be presented on the platter before being cut and plated. The celeriac root must be offered in two identical whole pieces, while the celery stalk can be prepared according to the candidates’ wishes, as 16 identical individual garnishes, allowing for creativity.
Once the platter is presented to the jury, the chefs and their assistants have a maximum of 6 minutes to cut and arrange the celery-based elements within the final plate, which will feature the bass enhanced by lobster.
Running Order - 2025 Grand Final
Discover the candidates for the 2025 finale
Dan Arnold grew up in Brisbane, Queensland, where he completed his apprenticeship at Il Centro restaurant. He spent his early career at two more award-winning Brisbane restaurants, before leaving Australia in 2011 to learn French cuisine. After a year with Marc Meneau at L’Esperence, he joined Serge Vieira at his restaurant as Chef de Partie, moving up to Sous Chef in two years. During his six years at Restaurant Serge Vieira, Dan represented Australia at the Bocuse d’Or 2017, achieving our highest ever result at 8th place. On returning home to Australia with his French wife Amelie, Dan opened Restaurant Dan Arnold in Brisbane in 2018, followed by La Cache à Vin in 2022 and Pneuma in 2023. Dan stepped back into the competition zone as Coach for Team Australia at the Bocuse d’Or 2023 Grand Final in Lyon, and now makes a comeback as Candidate in the Bocuse d’Or Asia Pacific 2024. He dedicates candidacy to his friend, mentor and 2005 winner Serge Vieira, who sadly passed away last year.
Keith Pears
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.”
Young Chilean chef, who innovates with the products of the country's vast ecosystems and dreams of bringing his country's gastronomy to Lyon to compete in the Bocuse d'Or.
Yafei Wang
It’s a tale as old as time really, ever since I was a child, I remember loving everything my mother cooked. Each dish had my hometown of Jiangsu’s unique flavors but also had elements that only my mother added, which made our family feel so special when we had her cooking. Ever since then, I wanted to be a chef to have that creative license with food – how to make it unique to each palate, what flavors best complement each other, and how the dish makes the person feel. The most important thing for me is how the food tastes, anything can be beautifully dressed, but if there is no flavor, it all falls flat. I can’t have my food or guests endure that fate, so I aim to find the delightful balance of having a dish that is flavorful but also aesthetically beautiful. My mentor taught me that if you’re happy when you’re cooking, it comes through to the food you make. I love making happy food because when I’m creating recipes, it’s almost like meditation, I leave all my worries outside of the kitchen and focus on making something that will give happiness to the recipient. Working as a chef is grueling but also highly rewarding. As I rose through the ranks in the culinary world, getting to the position of meeting guests was my favorite thing because it allowed me to gauge how they enjoyed the food that I created. It is most gratifying when I receive praise from guests because it solidifies my passion for cooking and my belief that “happy cooking makes happy food”.
Sebastian Holberg Svendsgaard
Stefani De Palma
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.
Ismo Sipeläinen
After several participation at the Bocuse d’Or, Ismo is the candidate for Team Finland for the second time! His adventure for Bocuse d’Or began as the commis for the team in 2010 in Geneva and continue to 2011 in Lyon. His first year as a candidate was in 2018/2019 where he came at the 4th position. He has a lot of experience thank to his previous participation at the Bocuse d’Or but also because he worked in a lot of restaurants where he was the chef. Now he has opened his own restaurant specialized in digging down to the roots of Finnish ingredients and cooking and interpreting the findings in a modern way. He also has his own private company to have time to do different and interesting projects.
Paul Marcon
Born in Auvergne in the center of France, Paul Marcon grew up in his parent’s kitchen in Saint Bonnet le Froid with respect of the nature. Cooking became quite fast an obvious vocation. With a strong competitive spirit, he participated at his first cooking competition, Worldskills France, at only 16 Years old winning the second place at the national selection. He reached a few years later the international final. After having worked in Michelin stared restaurant in Lyon, he moved 2 years working at restaurant AIRA** with chef Tommy Myllymaki, Silver Bocuse 2011. An experience which allowed him to discover different technics and improve his knowledge. He continued to compete even from Sweden and won in 2022 the Trophée Jean Delaveyne.
Roland Kelemen
Roland studied in a professional cooking school in Debrecen where he gets is diploma and begin to work at the Hotel Hunguest in Hajdúszoboszló. He has a lot of experience as sous-chef and chef in different hotels. It’s not his first participation in the Hungarian Bocuse d’Or, two years ago he attracted attention with his performance, but he couldn’t reach the podium. This year, he made it to the first place, and he got help from an older Hungarian Bocuse d’Or candidate Ádám Pohner, during his training.
Emmanuel Fortuno
Admiring since his youth the cuisine of his mother, typical cook from his native island, and influenced by a friend, Emmanuel Fortuno studied at the Constance Hospitality Centre, a highly regarded cooking and hotel school in Mauritius. After doing many courses alongside local starred chefs such as Kritesh Halkory (winner of the Bocuse d'Or Africa in 2022), he becomes the chef at the Blue Penny Cellar at Constance Belle Mare Plage, a large hotel complex. In 2025, he and his family will participate in the Bocuse d'Or and Emmanuel will compete for the Grand Finale, accompanied by his cousin Aninia Fortuno, his assistant.
Sindri Sigurðsson
Sindri comes from a small town on the western coast of Iceland, named Olafsvik. From a young age he’s always had great interest in food. He was brought up with the philosophy of cooking from scratch, using only the freshest ingredients, a principle that he’s adopted in his own cooking. At the age of 16, he began his culinary studies at one of Iceland’s most renowned restaurants, Perlan, where he graduated as a chef. Following his graduation, Sindri had the opportunity to assist Viktor Orn Andresson during his participation in the Bocuse d'Or competition.
Since seeing Viktor on the podium, it has been his goal to represent Iceland in Bocuse d’Or. In 2023, Sindri was honored with the title of Chef of the Year in Iceland, a testament to his unwavering dedication to cooking. This year Sindri and Sigurjon also founded their own company, Flora. Where they focus on curating private dining experiences and crafting culinary marvels for special events.
Marcelino Gomez
Marcelino Gomez studied gastronomy and pastry in Argentina where he gets a master’s degree in cooking, technique, product, and creativity and received a scholarship to work in the area of research and development. In 2017, he worked as a pastry chef in Copenhagen and in 2019 at Alchemist Restaurant as a research and development chef. In 2021, he was the coach of the Colombian team in The Bocuse d’Or Finale in Lyon. This year he is the candidate for Team Italy and hope to bring his team to the Final.
Ryuya Kainuma
Born in 1994 in Niigata, Japan A pioneer of modern cuisine, Jacques & Laurent POURCEL. At Sens & Saveurs, which have been conveying the delicate and airy "" POURCEL Cuisine"" in Tokyo, I have honed my skills and now marked my 10th year as a chef, serving as the sous-chef. As experienced the Bocuse d’Or with supporting Chef Ishii, Bocuse d’Or 2023 Japan candidate, for two years, it inspired me to compete on the same stage. Through dedication and experimentation, I have won the Japan national competition and became the candidate of Bocuse d’Or 2025. Although still developing as a chef, I aim to fully utilize my skills with Team JAPAN. My culinary philosophy values ""naturalness,"" ""simplicity,"" and ""connection."" I believe that perfect and extraordinary dishes emerge only when ingredients, tools, people, and time are all interconnected. Holding these values close to his heart, I am wholeheartedly committed to the Bocuse d'Or 2025, striving to deliver uncompromisingly delicious and beautiful dishes.
Latvia
Nils Ģēvele
Nils is a young chef from Latvia, who grew up in rural area where he learns how to cook for his family. Thanks to his hunter grandfather and fisherman father, he has always favored cooking with produce from their farm and garden. He started a cookery school to get a diploma and as the years went by, he got more opportunities and ended-up working in the best-known kitchen in Latvia for 3 years. He is currently the head chef of the restaurant “FERMA” where he also teaches classes for future chefs. For the moment he is focusing on his career and continuous learning in addition to the training for The Bocuse d’Or Europe.pe.
Marcelo Hisaki
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.
Håvard Werkland
It’s in 2010 that Håvard decided to become a chef and start a cooking school. His parents weren’t really agreed with him because before this he has never made a meal. But his determination finally paid, in 2014 he won the Norwegian championship for chef apprentices. Since then, he never stops participating in competition and especially in Bocuse d’Or 2016/2017 where he was commis for Team Norway. This year, he’s going to represent is country in his hometown – Trondheim – for The Bocuse d’Or Europe and trying to bring Norway all the way to Lyon for the world Finale in 2025.
Marek Minarič
Marek is working as a chef in Marvogben restaurant in Denmark. I learn his knowledge thanks to his many experiences around the world (United Kingdom, Scotland, Norway, Austria, Czech Republic, Denmark, and Slovakia). He has traveled a lot to learn more about the different cultures, the gastronomy of each country but also the cooking method. Now is most precious wish being to succeed in Bocuse d’Or Europe to get the chance to go to Lyon for the Bocuse d’Or Finale in 2025.
Mathew Leong is the Executive Chef at RE-NAA, Norway’s only two-MICHELIN-starred restaurant in Stavanger, and Matbaren Bistro by RE-NAA. Born and raised in Singapore, Mathew moved to Norway to pursue his career at the age of 21. Despite his young age, Mathew brings with him more than a decade of experience. He had his first brush with culinary when he was 13 — under his teachers’ recommendations, he took part in his first culinary competition and clinched his first gold — and that experience ignited his passion towards gastronomy and determination to achieve culinary excellence. While pursuing his Diploma, Mathew then went on to work in many established hotels and Singapore kitchens such as Ritz Calton, Marina Mandarin, Tippling Club and Open Farm Community before his big move to Norway in 2016 to take on the role as Chef De Partie at RE-NAA. Prior to his current role, he was the Head Chef at one-MICHELIN-starred A’Laise located in Oslo, a role in which he was promoted to within three years. Achievements & Milestones In March 2023, Forbes released its eighth annual 30 Under 30 Europe list and Mathew was the sole Singaporean to have made it to the 2023 list under the Arts & Culture category. He is also the first Singaporean to be featured in Forbes 30 Under 30 Europe since the first edition was first introduced seven years ago. In July 2022, Mathew was invited back to Singapore by the Michelin Guide to present a six-course menu with five other renowned MICHELIN chefs based in Singapore and overseas at the Michelin Guide Singapore 2022: Star Revelation and Gala Dinner event and he was assigned to cook the main course. To date, he is the youngest chef to have been invited to cook for the Michelin Guide Gala event. In 2021, Mathew was the youngest candidate ever to represent Singapore to compete in Bocuse d’Or Final 2021, a biennial world chef championship in France which is the equivalent of the 'culinary' Olympics, and can be considered the world’s most prestigious culinary championship. He will be representing Singapore for the second time in Bocuse d’Or 2024/2025. Style of Cooking and Inspiration Mathew’s style of cooking is built on the solid foundation of Nordic and French cuisine together with his Asian background. Applying the skills he has learned from being in Norway, as well as influence from his Asian roots, his cooking style can be described as Nordic cuisine infused with Asian flavours. His creations are inspired by the best produce available from the culinary region Rogaland in Norway, using products from the sea, fjords, land, forests and mountains to offer a creative play with flavour through his food. Mathew’s culinary philosophy is that everything on the plate has to be “clean” yet flavourful. To him, creating a good sauce to go with the dish is vital as it holds an important component in providing that extra flavour. Mathew strongly believes that technology and innovation will shape the future of food and he is always looking at ways to apply tech innovation to create healthier, unique, more sustainable and personalised food.
Xuan Truong Vu
Chef Truong's unwavering commitment to his dream is fueled by his deep affection for his mother and his early admiration for the popular TV show ""The Iron Chef."" Every day, he tirelessly works towards his goals, continuously learning and generously sharing his knowledge with his team. Currently, Truong holds the esteemed position of Executive Chef at Ola Ola. Truong also serves as the Chef at Le Corto Sai Gon, and he takes immense pride in his achievements in various international culinary competitions. These remarkable accomplishments include: - In 2018, he achieved the second-best Young Talent Escoffier Asian title in Hong Kong. - He emerged as the champion of Escoffier Vietnam in 2018. - Truong is a valued member of Escoffier Vietnam. - He secured the championship at the International Catering Cup Vietnam in 2022. - His talent was recognized when he served the best coffee gourmand degustation at the International Catering Cup 2023 in Lyon, France. - Truong received the esteemed Outstanding Chef award from the Vietnam Department of Tourism for his contributions to the country's cuisine. Chef Truong lives by the motto, "Don't let your Dreams just be Dreams." He has proven that dreams can be transformed into reality, and he encourages others to be resilient, fearless, and determined in pursuing their own aspirations. Moreover, he aims to inspire others and share the joy of creating happiness through his passion for cooking.
CANDIDAT : Gustav Leonhardt
COMMIS : Noël Moglia
COACH : Peter Asp Jelksäter
After reaching 2nd place in Bocuse d’Or Europe 2018 and Bocuse d’Or Finale 2019 as the commis in Team Sweden, Gustav is coming back this year as the main candidate of his team. Since he is a chef, he won several price and medals from national and international competitions. We can note that he wins the Culinary Olympic with the Swedish Junior team in 2016 and 2020. In 2021, he was elected Swedish Chef of the year.
La notation des deux épreuves est effectuée par deux groupes de jurys experts: le jury cuisine et le jury dégustation.
Jury Dégustation
Le jury dégustation, composé de 24 membres issus de chacun des pays en lice. Sélectionnés pour leur professionnalisme et leur ouverture d’esprit, ils sont les témoins privilégiés de la créativité des candidats du Bocuse d’Or. Leur mission est d’autant plus exigeante qu’elle nécessite une concentration et une objectivité imperturbable au moment de la dégustation
Divisé en 2 groupes, le premier groupe, composé de 12 jurés auront l'opportunité de déguster et noter le thème assiette et le deuxième groupe, également composé de 12 membres aura l'occasion d'apprécier gustativement et jurifier le thème plateau. ²Ils cherchent à récompenser des réalisations qui incarnent l’équilibre parfait entre la pureté du goût, le respect du produit, le sens du détail et bien sûr la créativité.
SCOTT PICKETT - Scott Picket group, TEAM AUSTRALIE
ALEX CHEN - Boulevard Kitchen, TEAM CANADA
PATRICIO QUENSE - Restaurant Ocean Pacific´s, TEAM CHILI
ALEX FU - TEAM CHINE
DOMINIQUE OUDIN -1621 restaurant, TEAM COLOMBIE
FRANCIS CARDENAU - TEAM DANEMARK
TOMMI TUOMINEN -Picnic Finland Oy, TEAM FINLANDE
ROMUALD FASSENET- Château Mont Joly, TEAM FRANCE
BENCE DALNOKI - Stand Restaurant, TEAM HONGRIE
THRÁINN FREYR VIGFÚSSON - OX Restaurant and sumac, TEAM ISLANDE
ENRICO CRIPPA - Spiazza Duomo Alba, TEAM ITALIE
KENICHIRO SEKIYA - Tzuco, TEAM JAPON
DINāRS ZVIDRINš - Entresol, TEAM LETTONIE
JERRY BASTIAAN - The Third Eye, TEAM ILE MAURICE
JUAN CARLOS GAYTAN ROMERO - TEAM MEXIQUE
KAMAL RAHAL ESSOULAMI - Rahal Group, TEAM MAROC
BRETT McGREGOR - CompassNZ LTD, TEAM NOUVELLE-ZELANDE
SKEIE GEIR - Brygga 11, TEAM NORVEGE
BRUNO MENARD - TEAM SINGAPOUR
PETER DURANSKY - Das Loft, TEAM SLOVAQUIE
TOMMY MYLLYMAKI - Aira, TEAM SUEDE
CLARE SMITH - Core by Clare Smyth, TEAM ROYAUME-UNI
DEVIN KNELL - Thomas Keller Restaurant Group, TEAM ETATS-UNIS
SAKAL PHOEUNG - Le Corto, TEAM VIETNAM
Kitchen Jury
The kitchen jury made up of 12 international chefs, ensures the adherence to the competition rules and the technical requirements specific to each theme. They must verify the professionalism of the candidates, their management and organization within the kitchen, the prevention of food waste, and their technical skills.
Through their expertise as top professionals, they are there to support and advise the chefs at every stage of the competition. Their presence encourages the candidates to gain confidence, better understand their participation, and ultimately have the best experience
Main partners
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.
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.
METRO is a leading international food wholesaler which specialises in serving the needs of hotels, restaurants, and caterers (HoReCa) as well as independent merchants (Traders). Around the world, METRO has approx. 15 million customers who benefit from the wholesale company’s unique multichannel mix: customers can purchase their goods in one of the large stores in their area as well as by delivery (Food Service Distribution, FSD) – all digitally supported and connected.
METRO and Bocuse d’Or have long been engaged in various partnerships over the past decades. METRO also supports in other countries and the partnership between METRO France and Bocuse d'Or dates back to 2005, when the company became a sponsor in its home country. Since 2013, METRO has also been the official ingredient supplier for the world finals of the Bocuse d'Or and, with its food and gastronomy expertise, makes an important contribution to the preparation and implementation of the competition. From 2012-2022 METRO sponsored every Bocuse d’Or European Final. Since 2022 METRO has even been the Main Sponsor of the European Selections.
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.
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.
Partenaires premium
L’association des Bocuse d’Or Winners a été fondée en 2000 avec le soutien de la maison Rougié. Sa vocation première est de fédérer tous les chefs des podiums de la finale. Elle est un outil de soutien et de promotion important du concours grâce à l’implication des chefs dans leur propre pays et lors des diverses échéances de la compétition.
Capfruit voit le jour en 1999 au cœur de la Drôme et propose une large gamme de fruits transformés destinés aux professionnels de la gastronomie. Forte de son savoir-faire, l’entreprise accompagne les pâtissiers, cuisiniers, traiteurs, mais aussi glaciers, confiseurs et chocolatiers à la recherche de saveurs authentiques et parfois inédites pour confectionner leurs recettes.
Chaque année, plus de 6000 tonnes de purées de fruits, coulis ou encore de zests sont livrés dans environ 60 pays dans le monde grâce à un réseau de distributeurs spécialisés.
Capfruit, partenaire engagé de la terre à l’assiette.
Créateur français de thés et d’infusions haut de gamme, Dammann Frères sélectionne à travers le monde de façon raisonnée et respectueuse, thés et plantes de qualité à la grande richesse aromatique. Exigence, savoir-faire et passion animent les équipes qui maitrisent de la feuille à la tasse l’art de l’assemblage au service de créations uniques.
Depuis 35 ans, les nettoyants durables Green Care Professional assurent au quotidien, une hygiène impeccable et responsable, auprès des professionnels de la restauration. Nos solutions d’hygiène innovantes et performantes accompagnent le prestigieux concours culinaire - le Bocuse d'Or, et soutiennent les candidats et les chefs dans leur démarche environnementale.
Nespresso Professionnel propose des solutions personnalisées, adaptées aux besoins et aux attentes spécifiques des professionnels de la restauration et de l’hôtellerie : une sélection de 17 cafés d’exception et une gamme de cafés certifiés biologiques, des machines performantes et simples d’utilisation spécialement conçues pour un usage professionnel, des services sur mesure et un accompagnement au quotidien.
Sosa Ingredients est un leader mondial dans la fabrication et la distribution d'ingrédients de qualité supérieure pour la cuisine et la pâtisserie.
Son objectif est d’engager la gastronomie à être toujours plus moderne et source d’émotions.
Fondé en Catalogne en 1967, Sosa Ingredients propose une large gamme de produits conçus pour répondre aux besoins et aux ambitions des chefs dans plus de 80 pays à travers le monde.
Plato est le premier cobiot de service fabriqué en France imaginé pour soutenir le personnel du secteur de l’hôtellerie et de la restauration en réalisant des tâches répétitives et à faible valeur ajoutée comme le débarrassage. Plato soulage les serveurs et améliore leur condition de travail. Le personnel peut ainsi se concentrer sur la relation client.
VALRHONA, ENSEMBLE FAISONS DU BIEN AVEC DU BON
Partenaire des artisans du goût depuis 1922, pionnier et référent dans le monde du chocolat, chez Valrhona notre mission, « Ensemble, faisons du bien avec du bon », exprime la force de notre engagement. Avec les producteurs de cacao, les artisans et tous les passionnés de gastronomie, nous imaginons chaque jour le meilleur du chocolat pour créer une filière cacao juste et durable et inspirer une gastronomie du bon, du beau et du bien.
La construction de relations directes et de long terme avec les producteurs, la recherche de la prochaine innovation chocolat et le partage des savoir-faire sont les combats qui nous animent au quotidien.
Aux côtés des chefs, Valrhona soutient l’artisanat et c’est en repoussant sans cesse les limites de la créativité qu’elle les accompagne dans leur quête de singularité.
Grâce à nos engagements, nous sommes fiers d’avoir obtenu la très exigeante certification B Corporation® pour la deuxième fois en décembre 2023. Elle récompense les entreprises les plus engagées au monde qui mettent au même niveau les performances économiques, sociétales et environnementales.
Choisir Valrhona, c’est donc s’engager pour un chocolat responsable dont 100% des fèves de cacaos sont tracées depuis nos 16 979 producteurs. Choisir Valrhona, c’est s’engager pour un chocolat qui respecte les Hommes et la Planète. Ensemble, faisons du bien avec du bon.
Depuis 1947, Winterhalter est le spécialiste des lave-vaisselle professionnels, offrant des résultats de lavage garantis grâce à la complémentarité entre techniques de lavage, produits lessiviels, traitement de l’eau et accessoires. Les produits Winterhalter se démarquent aujourd’hui grâce à leurs innovations et leur facilité d’utilisation.
Winterhalter, une entreprise engagée pour l’excellence.
L’excellence est une valeur forte défendue par Winterhalter et ses équipes, et cette valeur se traduit également par des partenariats importants dans l’univers de la gastronomie française. Des partenariats dans lesquels nous pouvons exprimer d’autres valeurs chères à l’entreprise : rigueur, innovation, esprit d’équipe et transmission.
En 2019, Winterhalter devient le premier partenaire laverie du prestigieux concours. En 2022, l’entreprise est Gold sponsor et partenaire Premium cette année.
ADRESS
SIRHA LYON
Eurexpo Lyon
Boulevard des Droits de l'Homme
69500 BRON
France
HOW TO GET THERE
Find all info on the Eurexpo website.
PARTICIPATE
Follow us Live on the website or on our social media !
CONTEST DATES
Sundy 26 and Monday 27, January 2025
Awards Ceremony on Monday 27, January 2025 at 6:00pm
If you have any question, don't hesitate to contact us :
[email protected]
Gold
Denmark
Silver
Norway
Bronze
Hungry
Special Prize Theme on platter :
Sweden
Special Prize "Feed the kids" :
France
Social Commitment Awards:
Mexico
Best commis :
Leon Haarberg NILSEN (Norway)