Bocuse d’or Asia-Pacific

 

CANDIDATE : Dan Arnold
COMMIS : Chris Milligan
COACH : Philippe Mouchel

 

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.

CANDIDATE : Yafei Wang
COMMIS : Zhaojie XU
COACH : Richard Harold Stuart

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”.

 

CANDIDATE : Ryuya Kainuma
COMMIS : Minami Fujita
COACH : Yohan Da Costa

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.

 

CANDIDATE : William Mordido
COMMIS : Samuel Linstrom

COACH : Ken O'Connell

 

Chef Will Mordido has garnered international recognition for his culinary prowess and innovative approach to cuisine. As the first-ever representative from New Zealand in the prestigious Bocuse d'Or Finals in 2023, he has demonstrated his exceptional skill on the global stage. Chef Will has carved a path of excellence and inspiration for aspiring chefs across his homeland and beyond. Drawing inspiration from his Filipino roots and Aotearoa New Zealand upbringing, Chef Will has masterfully woven the flavours and techniques of his heritage into his culinary creations through his pop up restaurant, Buko.

 

CANDIDATE : Matthew Leong
COMMIS : Synva Gjerde Knapstad
COACH : Ola Solfridson Klepp

 

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.

 

CANDIDATE : Gayan Basnayake
COMMIS : Sithum Anjana
COACH : Ashan Liyanage

The longstanding heritage of Sri Lankan cuisine always inspires me when creating dishes for my guests. I believe that every guest should be able to savor the authentic flavors of Sri Lanka, and I strive to infuse each dish with genuine Sri Lankan essence. At the same time, I incorporate contemporary trends to appeal to a global palate, ensuring that my dishes resonate with a diverse audience. This blend of tradition and innovation allows me to present the vibrant and rich flavors of Sri Lanka in a way that is both respectful of its origins and exciting for the modern diner

CANDIDATE : Panuvit Khaokaew
COMMIS : Ervoan Cauvin
COACH : Jatuporn Juengmeesuk

Panuvit Khaokaew, 27 years old. From Sattahip village, Chonburi province , Thailand (South-Central of Thailand, Navy Seal Marine base) I grew up in a land of Seafood , Exotic Fruits and herbs since this area is in between mountain and sea. My mother love cooking at home and cook a traditional Thai-Isan food (Isan is region in northeast of Thailand) which is flavour full, rich of texture, umami. My career start when I came to France for study and then I had an opportunity to work in Michelin star restaurant. "I'm very proud of myself and very honor to be a representative of Thailand compete in the World Culinary Competition like Bocuse d'Or. This Journey will be one of the best in my memory, and the Goal to achieve is to Raise the Thai flag to the Top!"

CANDIDATE : Xuan Truong Vu
COMMIS : Van Dong Do

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."

 

 

Scott Pickett was raised in South Australia and completed his apprenticeship in Adelaide. He worked in London with Philip Howard at The Square, then with acclaimed French chef Philippe Mouchel at Langton’s in Melbourne. After competing in the Bocuse d’Or in 2005, Scott was Head Chef at The Point in South Melbourne, until he realised a dream to open his own restaurant, Estelle, in 2011. Today Estelle is just one of the 10 acclaimed venues in the Scott Pickett Group, and Scott is one of Australia’s leading chefs and restaurateurs, with a high profile as a TV presenter and cookbook author. In 2015 Scott joined the Bocuse d’Or Academy Australia, and has served as Head Coach, Jury Member and now President.

Alex FU

 

Noriyuki HAMADA

 

 

 

 

Rohan FERNANDOPULLE

Olivier CASTELLA

Sakal PHOEUNG