BOCUSE D’OR, THE UNMISSABLE
EVENT OF THE CULINARY PERFORMANCE For over 35 years, the Bocuse d’Or
For over 35 years, the Bocuse d’Or has established itself as the international gastronomy reference, bringing together the world’s most talented chefs for a competition where culinary excellence prevails. The unmissable competition created by a chef – Paul Bocuse – for the chefs is back for its 20th edition.
With just a few months to go to the Grand Final, to be held on Sunday 26th and Monday 27th January, which will bring together 24 international chefs, here’s a look at the various ingredients that make this international event such a success.
For over 35 years, the Bocuse d’Or has established itself as the international gastronomy reference, bringing together the world’s most talented chefs for a competition where culinary excellence prevails. The unmissable competition created by a chef – Paul Bocuse – for the chefs is back for its 20th edition. The Grand Final will take place on Sunday 26th and Monday 27th January during Sirha Lyon 2025. An opportunity to review the various ingredients that make this international event such a success.
THE WORLDWIDE CELEBRATION OF THE CULINARY ARTS
Created in Lyon in 1987 by the well-known chef from Lyon, Paul Bocuse, the Bocuse d’Or was born at the heart of the Salon des Métiers de Bouche (now named Sirha Lyon), marking the beginning of a unique human adventure: a culinary competition in front of a public for the most promising chefs on the world gastronomic scene. A unique format for its time, bringing chefs out of their kitchens and showcasing their art and expertise to the world.
In the space of just a few decades, the Bocuse d’Or has become a veritable institution, transcending borders and cultures to establish itself as the essential reference point for the entire profession and becoming a laboratory of excellence. The aim of the competition remains true to the spirit of its creator: to sublimate gastronomy from around the world through two tests that have become iconic, “theme on the plate” and “platter theme”.
A truly human experience, chefs from all over the world are called upon to push back their limits, both in terms of their technical skills and their culinary imagination. For these seasoned performers, the Bocuse d’Or is much more than just a competition: it’s a space where they can proudly assert their culinary roots. To do this, in addition to the products required for the plate and platter themes, the chefs must add a culinary marker representative of their country. In this way, each recipe is an ode to their culinary heritage and terroir.
“The Bocuse d’Or embodies what my father sought to pass on throughout his life: culinary excellence, a passion for gastronomy and the desire to promote French savoir-faire throughout the world. In creating this competition, he wanted to provide a platform for encouraging culinary innovation and promoting gastronomy on an international scale, while passing on his values of excellence, passion and respect for products and traditions, admits Jérôme Bocuse, President of the Bocuse d’Or since 2016.
Today, the Bocuse d’Or has become an international symbol of culinary perfection and innovation, a showcase for tomorrow’s gastronomy in tune with today’s concerns. We continue to focus on sustainable practices and an even more diverse representation of world talent. It is also in this DNA that, for this 2025 edition, we want to focus on the cooking of chefs, rather than on artistic events.”
Since its creation, the Bocuse d’Or has developed around a model open to the world. For several years now, continental selections have been organised, offering chefs of all origins the chance to take part in this exceptional adventure:
– 2007: first Bocuse d’Or Americas
– 2008: first Bocuse d’Or Europe and Bocuse d’Or Asia-Pacific
– 2018: first Bocuse d’Or Africa
– 2026: for the first time, a Bocuse d’Or Middle-East, as part of Sirha Arabia 2026
THE QUEST OF AN UNIQUE RECOGNITION
Created in Lyon in 1987 by the well-known chef from Lyon, Paul Bocuse, the Bocuse d’Or was born at the heart of the Salon des Métiers de Bouche (now named Sirha Lyon), marking the beginning of a unique human adventure: a culinary competition in front of a public for the most promising chefs on the world gastronomic scene. A unique format for its time, bringing chefs out of their kitchens and showcasing their art and expertise to the world. In the space of just a few decades, the Bocuse d’Or has become a veritable institution, transcending borders and cultures to establish itself as the essential reference point for the entire profession and becoming a laboratory of excellence. The aim of the competition remains true to the spirit of its creator: to sublimate gastronomy from around the world through two tests that have become iconic, “theme on the plate” and “platter theme”.
A truly human experience, chefs from all over the world are called upon to push back their limits, both in terms of their technical skills and their culinary imagination. For these seasoned performers, the Bocuse d’Or is much more than just a competition: it’s a space where they can proudly assert their culinary roots. To do this, in addition to the products required for the plate and platter themes, the chefs must add a culinary marker representative of their country. In this way, each recipe is an ode to their culinary heritage and terroir.
“The Bocuse d’Or embodies what my father sought to pass on throughout his life: culinary excellence, a passion for gastronomy and the desire to promote French savoir-faire throughout the world. In creating this competition, he wanted to provide a platform for encouraging culinary innovation and promoting gastronomy on an international scale, while passing on his values of excellence, passion and respect for products and traditions, admits Jérôme Bocuse, President of the Bocuse d’Or since 2016. Today, the Bocuse d’Or has become an international symbol of culinary perfection and innovation, a showcase for tomorrow’s gastronomy in tune with today’s concerns. We continue to focus on sustainable practices and an even more diverse representation of world talent. It is also in this DNA that, for this 2025 edition, we want to focus on the cooking of chefs, rather than on artistic events.” © Christophe Pouget
Since its creation, the Bocuse d’Or has developed around a model open to the world. For several years now, continental selections have been organised, offering chefs of all origins the chance to take part in this exceptional adventure:
– 2007: first Bocuse d’Or Americas
– 2008: first Bocuse d’Or Europe and Bocuse d’Or Asia-Pacific
– 2018: first Bocuse d’Or Africa
– 2026: for the first time, a Bocuse d’Or Middle-East, as part of Sirha Arabia 2026
The Bocuse d’Or community brings together more than 5000 chefs in 72 countries, giving it an unrivalled influence in the world of gastronomy and attracting attention on the
international media scene. For the chefs hoping to win the golden statuette, this adventure is much more than an international springboard for their careers, it’s a real
achievement. Each stage, each selection, whether national, continental or international, is an opportunity to reach the highest step of the greatest gastronomic competition. To win
the Bocuse d’Or is to win the world cup for chefs, the ultimate reward for hard work and rigour over nearly two years.
“The Bocuse d’Or involves a lot of things. You prepare for two years and you only aim for the Grand Final. Whether it’s the World Cup in football, athletics or cooking, you must make sure you’re trained right from the beginning. Eighty countries take part in the Bocuse d’Or and they all want to win, so you have to be totally committed and ready, both mentally and physically, to make it through the five-hour competition and win it” declares Rasmus Kofoed, Bocuse de Bronze 2005, Bocuse d’Argent 2007 and Bocuse d’Or 2011. © Claes Bech-Poulsen
The Bocuse d’Or weaves together a network of chefs who share the same passion, reinforcing the proximity of cultures and know-how by bringing together chefs from different horizons and making them converge towards a common goal and a common place, the Grand Final in Lyon, during Sirha Lyon. This mosaic of cultures and flavours makes the competition a real gastronomic crossroads, where the winning chefs take the biggest step of their careers. The competition has become a source of inspiration for all the sector, constantly evolving to influence gastronomic trends and future generations of chefs.
Winners of the Bocuse d’Or
1987 – Jacky FREON (FRANCE)
1989 – Léa LINSTER (LUXEMBOURG)
1991 – Michel ROTH (FRANCE)
1993 – Bent STIANSEN (NORWAY)
1995 – Régis MARCON (FRANCE)
1997 – Mathias DAHLGREN (SWEDEN)
1999 – Terje NESS (NORWAY)
2001 – François ADAMSKI (FRANCE)
2003 – Charles TJESSEM (NORWAY)
2005 – Serge VIEIRA (FRANCE)
2007 – Fabrice DESVIGNES (FRANCE)
2009 – Geir SKEIE (NORWAY)
2011 – Rasmus KOFOED (DENMARK)
2013 – Thibaut RUGGERI (FRANCE)
2015 – Ørjan JOHANNESSEN (NORWAY)
2017 – Mathew PETERS (USA)
2019 – Kenneth TOFT-HANSEN (DENMARK)
2021 – Davy TISSOT (FRANCE)
2023 – Brian Mark HANSEN (DENMARK)
Media release and images provided by te Monet Agency.
