Bocuse d’Or – HISTORY

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.

The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet

Bocuse d’Or receives extraordinary media coverage

Beyond a mere cooking contest, the Bocuse d'Or is a show that receives extraordinary media coverage. Many talented chefs have made a name for themselves by winning the contest, like the winner of the Bocuse d'Or 2011, Danish chef Rasmus Kofoed - restaurant Geranium (Copenhagen) - who successively won the Bronze Bocuse, Silver Bocuse, and Gold Bocuse.

Bocuse d’Or Europe

20 years after its creation, faced with the increasing number of nations who want to take part in the prestigious contest, the Bocuse d'Or inaugurated in 2007 the concept of pre-selection events by introducing the continental events: Bocuse d'Or Europe, Bocuse d'Or Latin America and Bocuse d'Or Asia, that became Bocuse d'Or Asia-Pacific in 2014 and now includes Australia.

24 countries will reach the prestigious final in Lyon

These events are actual continental finals and aim to select the 24 countries that will reach the prestigious final in Lyon. More than an isolated event, the Bocuse d'Or now features nearly sixty national and continental contests over a two-year cycle, all leading to the culmination in the world final that is invariably held in Lyon, France.

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Viktor Örn Andrésson – Kandídat Íslands

Named the Nordic Chef of the Year in April 2014, Viktor Örn Andrésson is a star in Iceland’s culinary world. He was named Icelandic Chef of the Year in 2013 and has been a member of the Icelandic National Culinary Team since 2009. In 2008, Viktor placed second in Iceland’s Chef of the Year competition, [...]

Hákon Már Örvarsson

Bocuse de bronze award 2001 Work 1991-1994      Cook apprentice  "Fiðlarinn" Restaurant  Akureyri. 1994-1995      Chef de partie   Hótel Holt Reykjavík 1995-1996      Chef de partie  Lea Linster Luxembourg (1 Michelin star) 1996-1999      Sous Chef   Hótel Holt Reykjavík 1999-2000      Chef de cuisine  Hótel Holt Reykjavík 2001-2002      Chef de cuisine  Lea Linster Luxembourg (1 Michelin star) 2003-2006      Executive Chef   [...]