The 2013 Bocuse d'Or spoiled us once again! It's always been an exquisite celebration of the art of cooking, but this year it amazed us with the phenomenal technical and creative prowess of the chefs, who came from 24 countries after long months of preparation. The new regulations brought a touch of novelty with a fish theme that had to be more improvised and presented on a plate. For those who grasped what this liberty entailed, this "premiere" was a chance to excel.
We're delighted to welcome the three new prizewinners, who will boost the ranks of the BOCUSE D'OR WINNERS family! We present them below and once again you will see that personality is a big factor in their success.
That's no coincidence: an open mind, curiosity, determination, work, perseverance!
Michel Roth, Bocuse d'Or 1991, President of Bocuse d'Or Winners
Thibaut Ruggeri, Bocuse d'Or 2013
At the age of 12, Thibaut decided that he was going to be a cook! That was his dream; a dream largely inspired by Paul Bocuse's book: "La cuisine du marché", which he was constantly leafing through and which was right in line with his desire to pass down the French culinary heritage. Read more
Jeppe FOLDAGER, Bocuse d'argent 2013
Born one January 1st, maybe that special entry into life gave Jeppe the energy that's so palpable when you talk to him. And his mother doubtless played a role too. She was a cook in retirement homes and was quick to immerse him in the pleasures of steaming, aromatic saucepans. Read more
Noriyuki HAMADA, Bocuse de bronze 2013
Photo Richard Haughton
Let there be no doubt, Noriyuki Hamada has personality! He approaches life head-on, fully aware of what it can offer him if he puts the effort in. He didn't just adopt his haircut from the Samurai, but also one of their key precepts: tenacity. Read more
And the winner is... Kristian Curtis
Photo Le Fotographe
The prize for Best Commis Chef, created by the Bocuse d'Or Winners, was awarded this year by the president, Michel ROTH, to British chef Kristian CURTIS. Read more
And two stars for Rasmus Kofoed!
Bocuse de Bronze in 2005, Bocuse d'Argent in 2007, Bocuse d'Or in 2011. A Michelin star for his restaurant Geranium in Copenhagen in 2012 and now... a 2nd star in 2013... We would just like to say: GREAT JOB, Rasmus!
The Marcons in Sweden for Vasaloppet!
In the Marcon family, they like good food of course but also sport! read more
Best Commis chef from the Turkish selections: Okan Öztürk
A few years ago, the Bocuse d'Or Winners launched the best Commis Chef Prize. For the chefs, this was all about encouraging young talents and not forgetting the vital role played by commis chefs in the success of any Bocuse d'Or candidate.Read more
The Irish have joined us!
We are very happy to share this good news. The quality of their beef made a great impression in Lyon during the Bocuse d'Or 2013... and now Bord Bia, Irish Food Board is a partner of Bocuse d'Or Winners. Read more
CCK diffusion now ARCADY'S
Our partner CCK Diffusion is changing name. From now on, it will be presenting its entire range of exceptional fine foods under the name Arcady's. Read more
An important time for Mandois
Now is the time for sampling vins clairs at Mandois, that special period devoted to the art of wine blending. Claude Mandois and his Cellar Master, Eric Chameret, sample and blend to obtain the very best champagne. Read more
Chroma knives seem to mean luck for Bocuse d'Or candidates...
Chroma knives seem to mean luck for Bocuse d'Or candidates... And that makes us happy!
Serge Vieira in 2005, Fabrice Desvignes in 2007 and... Thibaut Ruggeri in 2013! All have used our knives and we are very proud of it. Read more