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.

5. sæti

Viktor Örn Andrésson

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, [...]

Ragnar Ómarsson 2009

Nám: 1994           Útskrifaðist úr Hótel og Veitingarskóla Íslands 1989-1993   Lærði fagið á veitingarstaðnum Glóðin í Keflavik 1987-1988   Fjölbrautarskóli Suðurnesja Vinnustaðir: 2006-  ?     - DOMO veitingarstaður ,Yfirmatreiðslumaður 2005-2006 - SALT veitingarstaður á Radisson SAS 1919 hótel ,yfirmatreiðslumaður 2003-2005 -    Leikhúskjallarinn, yfirmatreiðslumaður og eigandi 2000-2003   Hotel Holt (Gallerý) Yfirmatreiðslumaður 1998-1999   Hotel Holt (Gallerý) vaktstjóri 1996-1997   Bristol Grill Oslo, vaktstjóri Aug. 1995-1996  Perlan veitingarstaður ,matreiðslumaður Jan-June [...]

Ragnar Ómarsson

Nám: 1994           Útskrifaðist úr Hótel og Veitingarskóla Íslands 1989-1993   Lærði fagið á veitingarstaðnum Glóðin í Keflavik 1987-1988   Fjölbrautarskóli Suðurnesja Vinnustaðir: 2006-  ?     - DOMO veitingarstaður ,Yfirmatreiðslumaður 2005-2006 - SALT veitingarstaður á Radisson SAS 1919 hótel ,yfirmatreiðslumaður 2003-2005 -    Leikhúskjallarinn, yfirmatreiðslumaður og eigandi 2000-2003   Hotel Holt (Gallerý) Yfirmatreiðslumaður 1998-1999   Hotel Holt (Gallerý) vaktstjóri 1996-1997   Bristol Grill Oslo, vaktstjóri Aug. 1995-1996  Perlan veitingarstaður ,matreiðslumaður Jan-June [...]

Sturla Birgisson

Nám Hótel og veitingaskóli Íslands Veitingahúsið Skútan Lærði undir handleiðslu Birgirs Pálssonar Matreiðslumeistara. Útskrifaðist í mai, 1985 Verðlaun og keppnir Gullverðlaun Matreiðslumaður Ársins 1995 og 1996 Bronsverðlaun Matreiðslumaður Norðurlanda árið 1996 Fimmta sæti í Bocuse d´Or 1999 Lyon, Frakklandi Ólympíukeppni landsliðs matreiðslumanna, Berlín. 1996. Silfurverðlaun Landslið matreiðslumanna 2000 - 2004 Dómari í Bocuse d´Or 2001 [...]