The pressure was on in Macao, but our team delivered on the world stage!
We are thrilled to announce that Team New Zealand has finished in the top four at the 2026 Bocuse d’Or Asia-Pacific Selections, officially booking our spot at the prestigious Bocuse d’Or World Finals in Lyon, France, in January 2027.
To top off an incredible performance, the team also brought home the coveted Best Plate Theme Award for their standout chicken dish.
Out of eight competing nations, New Zealand secured one of just five qualifying spots for the region, proving once again that Kiwi culinary talent can stand shoulder-to-shoulder with the very best in the world.
Precision, Passion & Pure Kiwi Grit
The Bocuse d’Or is the most demanding culinary battle there is. Competitors are given just 5 hours and 30 minutes to execute world-class presentations under intense international scrutiny.
Our team took on the challenge with incredible skill, creativity, and composure:
Candidate: Chef Kenji Yoshitsuka (Head Pastry Chef at InterContinental Auckland and Advieh)
Commis Chef: Sam Gradowski-Smith (2025 NZ Chef of the Year & 2023 Emerging Chef of the Year)
Coach: Chef Jean Wan
Their award-winning plate theme presentation feature chicken, shrimp, pak choi, and ginger in a balance of technique, balance, and fine dining artistry.
Compared to heavily funded culinary superpowers, New Zealand operates as a small, tight-knit community. Reaching the top four is a direct reflection of months of relentless practice, early mornings, late nights, and the incredible backing of our sponsors and volunteers.
Bigger Than a Competition
For Bocuse d’Or New Zealand, competing on this stage isn't just about medals, it’s about flying the flag for Aotearoa’s food culture, putting local produce in the spotlight, and creating a launchpad for the next generation of Kiwi hospitality leaders.
The experience and international connections Kenji and Sam bring back will have an impact right across our industry and help to inspire young chefs, culinary educators, producers, and restaurants nationwide.
The Road to Lyon Begins Now
The Asia-Pacific qualifiers were just step one. Now, the real work begins as we prepare for the World Finals on 24–25 January 2027 during Sirha Lyon in France.
Getting a team, equipment, specialized ingredients, and support crew halfway around the world is a massive logistical and financial undertaking. To give Kenji and Sam the best possible shot at a podium finish in Lyon, we need our community behind us.
How You Can Get Involved
Whether you’re a food producer, a hospitality business, or an avid supporter of New Zealand cuisine, there are many ways to support Team NZ’s campaign:
Sponsorship & Partnerships: Help fund travel, training facilities, and competition equipment.
Industry Collaboration: Partner with us on ingredients, gear, and fundraising events.
Spread the Word: Follow our journey and share our story as we prepare for France!
Thank You to Our Supporters
A huge thank you to the New Zealand Culinary Arts Academy Trust, our mentors, corporate partners, volunteers, and every individual who helped make the Macao campaign a success. This result belongs to all of us.
Stay tuned for behind-the-scenes training updates, fundraising events, and progress reports right here on the blog!
Want to help Team NZ take on the world in Lyon?
Contact us or explore sponsorship options here to get involved.
