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Bocuse d'Or

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The most prestigious gastronomic competition in the world www.bocusedor.com
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28/10/2026

PETER CHAN, HONORARY PRESIDENT OF THE BOCUSE D’OR ASIA-PACIFIC 2026 ✨

We are proud to welcome Chef Peter Chan as Honorary President of the Bocuse d’Or Asia-Pacific 2026, taking place on November 1 and 2, 2026.

Executive Chef of Wynn Macau, Peter Chan oversees all culinary and restaurant operations, bringing years of international hospitality experience and a strong commitment to culinary excellence.

From his beginnings as a kitchen apprentice to leading Wing Lei to two Michelin stars in 2012, his journey reflects the dedication, precision and leadership required to reach the highest level.

In his own words:

“The Bocuse d'Or is not just a competition; it is a stage where passion, creativity, and excellence come together to inspire the future of gastronomy.”

A vision that perfectly captures the spirit of the competition.

We look forward to welcoming him for two days of outstanding performances, shared passion and culinary excellence.

📍 See you in Macao on November 1–2.

28/10/2026

Stefan Stiller, ASIA-PACIFIC COMPETITION PRESIDENT OF THE BOCUSE D’OR 2026 ✨

We are proud to announce Chef Stefan Stiller as Asia-Pacific Competition President of the Bocuse d’Or, for the selection taking place on 1 and 2 November 2026 in Macao.
Originally from northern Germany, he began his culinary career at 16, trained in Michelin-starred kitchens and opened his own one-star restaurant, Grand Cru, in 1999.

Since settling in Shanghai in 2004, he has become a leading chef, restaurateur, mentor and culinary educator in China. He is the founder of Taian Table, which has earned and retained three Michelin stars, alongside Michelin-starred restaurants in Guangzhou.

President and Brand Ambassador of Bocuse d’Or China and Asia-Pacific since 2009, he has led Team China to six Bocuse d’Or Grand Finals in Lyon.
In his own words :

“Bocuse d’Or is where precision meets time, creativity drives innovation, teamwork transforms ambition into excellence, and a global chefs’ network brings the world together through cuisine.”

A vision that perfectly captures the spirit of the competition.

We look forward to welcoming him for two days of outstanding performances and shared passion, as the region’s best candidates compete for their place in the Grand Final.

📍 See you in Macao on 1–2 November.

27/10/2026

Meet the people behind Bocuse d’Or Asia-Pacific 2026. 🌏✨

Before the chefs take the stage, a team of culinary experts is already at work behind the scenes to support the organisation of the competition.

For this selection, three groups are involved: the International Organising Committee (IOC), the Continental Organising Committee (COC) and the Committee.

Together, they contribute at different levels to the preparation and delivery of the competition, bringing their experience, expertise and commitment to the Bocuse d’Or.

For Bocuse d’Or Asia-Pacific 2026, they are represented by:

International Organising Committee
• Joseph Viola

Continental Organising Committee
• Zhu Wei Fu

Committee
• Romain Dupeyre
• Sebastian Gibrand
• Yoann Mathy
• Zhanxu Li
• Aurélie Altemaire

Together, they help uphold the standards of excellence, transmission and culinary expertise that define the Bocuse d’Or.

📍 See you in Macao on November 1–2.

23/10/2026

⭐ IT’S OFFICIAL ⭐

We now know who will be the Jury President of the Bocuse d’Or Asia-Pacific 2026… and fine dining lovers in Singapore will recognise the place behind him. 😉

Chef-owner of Singapore’s two-Michelin-starred Saint Pierre and Shoukouwa, now joins the competition as Jury President of the Bocuse d’Or Asia-Pacific in Macao. 🔥

Trained in classical cuisine in Europe and shaped by more than half his life in Asia, he combines French technique with the ingredients, influences and sensibilities of the region.

“The Bocuse d’Or challenges chefs not only to demonstrate exceptional technique, but to show who they are through their cooking.”

📍 See you in Macao.

21/10/2026

🇯🇵 Team Japan is ready to take on Macao!

Meet the team representing Japan at the Bocuse d’Or Asia-Pacific 2026:

👨‍🍳 Candidate: Tetsuya Asano
👨‍🍳 Commis: Yuto Sasaoka
✨ Coach: Masataka Tsuchiya
⭐ Jury: Jocelyn Deumie

On November 1 and 2, Team Japan will step onto the Bocuse d’Or Asia-Pacific stage in Macao, aiming to secure a place at the Bocuse d'Or Grand Finale in Lyon in January 2027.

See you in Macao! 📍

19/10/2026

✨ Daniel Boulud will be the Honorary President of the 2027 Bocuse d’Or Grand Finale!

Originally from the Lyon region, Daniel Boulud has become a leading figure on the international culinary scene. From New York to all corners of the globe, he now heads 25 exceptional restaurants. 🌎

A visionary chef, he embodies culinary excellence on the world stage, bringing together expertise, creativity and cultural openness — values at the heart of the Bocuse d’Or. ✨

Join us on 24 and 25 January in Lyon for the 2027 Bocuse d’Or Grand Finale.

📍 Sirha Lyon – Eurexpo Lyon, France

19/10/2026

🏆 THE PLATTER CHALLENGE. THE STAKES ARE SET.

40 years of excellence. A new chapter of competition.

For the Bocuse d'Or Grand Finale 2027, the Platter Theme brings the world's finest chefs back to the fundamentals of great gastronomy, with a challenge that puts technical mastery, precision and national culinary identity to the test.

What's on the programme?

🍗 Three Bresse chickens, cooked in their entirety and presented as three identical pieces.

🥐 Two creations inspired by the vol-au-vent, featuring plant-based fillings that reflect each nation's culinary heritage.

🥔 Sixteen individual potato jewels, where precision makes all the difference.

Tradition sets the foundation. Creativity will make the difference.

💬 Which team do you think has what it takes to master this challenge? Share your predictions below!

📍 Bocuse d'Or Grand Finale | January 24–25, 2027

16/10/2026

🇹🇭 Introducing Team Thailand for the Bocuse d’Or Asia-Pacific 2026!

Thailand is gearing up to take on the challenge in Macao on November 1–2, 2026! 👨‍🍳✨

Discover the four talents representing the country:

👩‍🍳 Candidate: Chutima SRICHAI
🔪 Commis: Thanakon CHUANGRATTANAWAN
👨‍🍳 Coach: Gerard VILLARET
🏅 Jury: Olivier CASTELLA

A team united by a shared passion for gastronomy and the ambition to shine on the international stage.

Join us in wishing Team Thailand the best of luck! 🇹🇭👏

15/10/2026

⭐ OFFICIAL REVEAL ⭐
The Plate Theme for Bocuse d'Or Asia-Pacific 2026 has been unveiled.
In Macao, the Teams will create a hot dish for 14 guests featuring:

- Bresse chicken
- Shrimp
- Pak choi
- Ginger

A challenge where technique and culinary identity will take center stage.

What are your first thoughts? 👀

📍 The Venetian Macao, Cotai Expo

14/10/2026

🧑‍🍳 MEET THE KITCHEN JURY
For the Bocuse d'Or Asia-Pacific 2026 selection:

SANJAY THAKUR ( ), Culinary Advisor at Blu3Aero in Saudi Arabia, who once represented India at the Bocuse d'Or. A Guinness World Record holder for the World's Highest Pop-Up Restaurant and winner of the La Liste Innovation Award, he has worked across aviation, luxury hospitality and culinary diplomacy.

PATRIK JAROS ( ), once Germany's youngest Michelin-starred chef and Bronze winner of the Bocuse d'Or in 1995. Today he is President of Bocuse d'Or Germany and Honorary President of Bocuse d'Or Czech Republic.

ERIC RÄTY ( .raty ) , a Finnish chef who trained at Chez Dominique (2 stars) and Aqua (3 stars). He is now Chef Owner of Arbor in Hong Kong, which holds two MICHELIN stars for cooking that brings Nordic precision to seasonal Asian ingredients.

BENCE DALNOKI ( .bence ), Head Chef of Stand25 in Budapest, named Hungary's Best Young Chef after winning the Bocuse de Bronze in 2023. His cooking reinterprets Hungarian culinary heritage with a modern, refined approach.

Together, they will evaluate the candidates in Macao on 1 and 2 november 2026

📍 The Venetian Macao Cotai Expo.

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