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National selections all over the world. Participants compete against each other in various culinary challenges, and the winners or top performers are chosen to represent their country at the continental competitions.
4
Continentals competition selections.
These serve as a qualifying round where winners from the national selections, compete against each country within their region to secure their place in the prestigious Bocuse d’Or World Finals
24
Countries qualify to compete in Lyon, France.
Spanning over two days with 12 competing countries per day, chefs showcase their culinary skills and creativity, within a gruelling 5 hours & 35 minutes, striving to impress the judges.
More than a gastronomic competition…
Bocuse d'Or is a platform for sharing and recognition, a celebration of technique, creation, and the values that shape tomorrow's Haute Cuisine. This event showcases the incredible talents of chefs through stunning, spectacular dishes that captivate an enthusiastic audience. For 35 years, Sirha Bocuse d'Or has honoured chefs and perpetuated the timeless spirit of Paul Bocuse's cuisine, keeping his legacy alive.
Sirha Bocuse d'Or is more than just a single event—it's a two-year-long extravaganza encompassing seventy national and four continental events.
It brings together a vibrant community of chefs, culminating in the heart of Lyon, France, where culinary excellence takes centre stage.
The Board
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Ken, an accomplished chef with over 30 years of experience, has made a significant impact on the culinary scene in New Zealand. Originally from Cork, Ireland, he now resides in Auckland as the owner and chef of Copia. Throughout his career, Ken has excelled in both team and individual competitions, earning over 90 awards. His modern European and New Zealand-influenced cuisine has garnered recognition, including Cuisine Restaurant of the Year accolades. Ken's expertise and leadership extend beyond his own ventures, as he currently serves as the Team NZ Coach for APAC 2022 and the Bocuse d'Or 2023 final.
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James is an accomplished leader in the hospitality and tourism sectors, with nearly 15 years of experience in executive and governance roles.
Proudly born and raised in Ōtautahi Christchurch, James is the Chief Executive of Pomeroy Group - an industry-leading business advisory, recruitment & staffing, HR Consulting & governance services firm that has set a benchmark for quality, innovation and creativity. He is a passionate advocate for showcasing hospitality as a respected and professional career path.
James holds numerous governance roles across the motu, including Independent Chair of Bocuse d’Or New Zealand, Deputy Chair (Rainbow) NZ Labour Party, Trustee of Southern Ballet, NZBaroque, Pou Manaaki Taiohi ō Aotearoa, and is a Canterbury Branch Committee Member of the New Zealand Institute of Directors.
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Jane Fitzpatrick is the Director of Retail & Supply Chain Solutions at Compass Group New Zealand. With over two decades of experience in operations and logistics, she plays a pivotal role in shaping the company's foodservice strategy nationwide. Jane is also a trustee of the New Zealand Culinary Arts Charitable Trust, where she actively supports the development of emerging culinary talent. Her leadership and commitment to excellence have been instrumental in advancing New Zealand’s presence on the global culinary stage, including initiatives like the Bocuse d’Or.
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With 18 years of experience in the design realm, Alan Hughes has been instrumental in sculpting both global and grassroots brands. Not just a designer, Alan is also a passionate foodie whose culinary adventures span the globe, reflecting a palate as diverse as the brands he's helped cultivate. As the proud owner of a premium tea business, Alan is steeped in design and entrepreneurial prowess, bringing a unique blend of business acumen, design and structure to the board. His multifaceted expertise bridges creativity and commerce, making Alan Hughes an invaluable asset to any team.
(Plus he made a great driver in France for the team.)
