30th March 2016



The famed biennial world chef championships, Bocuse d’Or, will hold its Asia-Pacific selections in Singapore for the first time. To be held from 14-15 April 2016 at Food&Hotel Asia (FHA) at the Singapore Expo, this will be the first time the Asia-Pacific selections for this competition will travel out of Shanghai, where the previous four editions were held. Bringing together the “crème de la crème” of the region’s chefs, nine national teams will battle for five spots to compete in the Grand Finale of the Bocuse d’Or World Cooking Contest 2017 in Lyon, France.
This landmark culinary event is one of the three continental selections in the lead-up to the final Bocuse d’Or World Cooking Contest and brings together national teams from Australia, China, India, Indonesia, Japan, Singapore, South Korea, Sri Lanka and New Zealand, which is making its debut this year. Each team will present one meat and one fish dish.
“Having Singapore as the first destination for this new travelling concept of the Bocuse d’Or Asia-Pacific selections is an important milestone for us,” says Florent Suplisson, Director of Gastronomic Events at GL Events Exhibitions. “It will give us the opportunity to highlight the incredible gastronomic potential of this iconic city, which has become a major destination in the international culinary scene.”

A renowned international jury

Aside from the talented chefs who are representing their countries, the Bocuse d’Or welcomes a jury panel comprising some of the world’s most acclaimed and celebrated chefs. This year’s jury includes Otto Weibel, the competition’s Honorary President; Jérôme Bocuse, the Honorary President and son of the legendary Bocuse d’Or founder, Paul Bocuse. Bruno Menard, the Michelin-starred President of the Bocuse d’Or Singapore Academy is the President of the Contest. The jury panel also welcomes Tetsuya Wakuda, the award-winning chef-owner of Tetsuya’s, Sydney and Waku Ghin, Singapore, as this year’s President of the Jury.

President of the Contest: Bruno MENARD

Honorary President: Jerome BOCUSE

President of the Jury: Tetsuya WAKUDA

Honorary President: Otto WEIBEL

“Aside from the high calibre of competitors from around the region, this year, we have some of the world’s most successful and established judges as a part of the professional jury,” says Bruno Menard, the President of the Contest. “This reflects the Bocuse d’Or Asia-Pacific selections as one of the culinary most respected competitions, while also serving as a reminder that the Asian chef and restaurant industries have matured and are able to produce world-class talents. With Singapore hosting the Asia-Pacific selections for the first time, the creation of the Bocuse d’Or Singapore Academy and the Michelin Guide, which its first Singapore edition this year, it is a testimony that Singapore has become an important destination in the culinary world.”

Augustus Angus, Duck liver and Toothfish

Each national team, which is made up of one chef, one commis and a President who presides in the jury, will have five-and-a-half hours to present one large platter of the meat dish and individually plated portion of the fish dish, using the competition’s chosen products. This year, teams will have a chance to work with Augustus Angus beef tenderloin from Queensland, Australia and duck liver in their meat dishes, as well as légine, or Patagonian toothfish, from the Kerguelen Islands in their fish dishes. Chefs will be judged on presentation, texture, cooking skills, flavours, creativity, originality, kitchen organisation, cleanliness and efficiency.

The competition will be held over the course of two days, with five teams, including Australia, South Korea, Japan, Indonesia and Sri Lanka competing, competing on the first day. The second day sees the remaining four teams, China, Singapore, India and New Zealand, competing for one of five spots in the world finals in Lyon, which will have a total of 24 national teams represented.

Supported by the Singapore Tourism Board and held in conjunction with Food & Hotel Asia 2016, this year’s competition also marks the opening of Voilah! French Festival. Hosted by the French Embassy of Singapore, the festival will be a celebration of French food, culture, film and design in Singapore.

First inaugurated in 1987, the esteemed Bocuse d’Or culinary competition first came to Asia in 2008. It has been a platform to propel the careers of some of the world’s top chefs and culinary superstars, such as Yannick Alléno, known for his time at Hotel Le Meurice and who bagged Silver in the Bocuse d’Or 1999; Michel Roth, the Michelin-starred chef of Bayview restaurant in Geneva and Gold winner of Bocuse d’Or 1991; as well as Lea Linster, the first and only female to win the competition in the 1989 Bocuse d’Or. In addition, the Bocuse d’Or has recognised some prominent Asian talents, including Noriyuki Hamada, the Bocuse d’Or Asia 2012 winner.



Bocuse d’Or: The most prestigious culinary competition for young talented chefs

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: 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 in front of an enthusiastic audience. To tell them apart: a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest.

In January 2015, Orjan JOHANNESSEN, from Norway, won the competition. Chef of the BEKKJARVIK GJESTGIVERI hotel-restaurant at Austevoll, he expressed his talent and won the Bocuse d’Or while United States won the Bocuse d’Argent and Sweden the Bocuse de Bronze. The next Bocuse d’Or grand finals will take place on 24-25 January 2017, during Sirha 2017 Trade Show, in Lyon, France.


Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the organization of trade fairs and events addressing all types of catering. The most emblematic being the Sirha-the world’s rallying point for the catering and hotel industries- and the prestigious Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held every two years during the Sirha in Lyon.

The next events organized by the Food Service Division of GL events Exhibitions will be:

  • Omnivore Moscow, 13 – 17 April 2016
  • Bocuse d’Or Asia (Singapore), 14 – 15 April 2016
  • Sirha Budapest, 8 – 11 May 2016, featuring the Bocuse d’Or Europe
  • Omnivore Shanghai, 16 – 19 June 2016
  • Omnivore Montreal, 16 – 19 September 2016
  • Sirha Rio, 4 – 6 October 2016, featuring the regional selections of the Coupe du Monde de la Pâtisserie and the Bocuse d’Or
  • Omnivore London, 20 – 24 October 2016
  • Sirha Istanbul, 24-26 November 2016, featuring the regional selections of the Coupe du Monde de la Pâtisserie and the Bocuse d’Or
  • Omnivore Istanbul, 24 – 26 November 2016, as part of Sirha Istanbul

The next edition of Sirha Lyon will be held from January 21th to 25th, 2017 at Lyon Eurexpo, France.

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