Bocuse d'Or

BREAKING NEWS! 🤩 This week, the national selection for Canada took place. 🇨🇦 Three chefs competed, and Chef Keith Pears claimed first place! He has now earned the chance to represent his country at the American selection in 2026. 😍 But who is the chef behind this victory? 👨🍳 Keith Pears is the Corporate Executive Chef at Accencis Group and leads Team Canada for the upcoming Bocuse d’Or Americas. Originally from Vancouver and born into a family of chefs, he brings over 15 years of experience and has won top competitions like Chopped Canada and the Bocuse d’Or National Selection. Known for his creativity in Toronto’s top hotels, Keith is also a sneaker enthusiast, Raptors fan, and always chasing his motto: “Strive for Pearfection.” Once again, congratulations! We can't wait to see him next year at the Bocuse d’Or America! 👏

A look back at the Bocuse d'Or Grand Final 2025 with the digital menu presented by Team Iceland! 🇮🇸 + 🥩 Plate theme: Roots + 🍽️ Platter theme: At home Bonna Premium Porcelain

SAVE THE DATE! 📆 Who will succeed Roberto Vallejos and lead the team Chile competing at the next Bocuse d'Or Americas? 🧐 Find out during the national selection on April 10th, 2025! 😉 Good luck to the chefs! 👨🍳

SAVE THE DATE! 📆 Who will succeed Keith Pears and lead the team Canada competing at the next Bocuse d'Or Americas? 🧐 Find out during the national selection on April 7th, 2025! 😉 Good luck to the chefs! 👨🍳

BREAKING NEWS! 🤩 This week, the national selection for Bocuse d'Or Sweden took place. 🇸🇪 Three chefs competed, and Chef Ludwig Tjörnemo claimed first place! He has now earned the chance to represent his country at the European selection in 2026. 😍 But who is the chef behind this victory? 👨🍳 Competing in the Bocuse d’Or has always been his goal. With over ten years of experience, from the Junior Culinary Team to winning Chef of the Year, competitions drive him. Having supported previous candidates, he has gained valuable insight into what it takes to succeed. Representing Sweden means showcasing its ingredients, producers, and craftsmanship just as he did as captain of the Swedish Culinary Team. Once again, congratulations! We can't wait to see him next year at the Bocuse d’Or Europe! 👏

The Social Commitment Award recognizes teams that use gastronomy as a force for good, creating positive social and environmental impact. ♻️ This year, we’re proud to highlight Team Chile, winners of the 2025 Social Commitment Award! 🇨🇱 Through the Chilean Gastronomy Association (ACHIGA) and their Chefs Chile team, they actively support Gastronomía Social, an organization dedicated to making food more inclusive and accessible. Recently, at Santiago’s Sea and Wine Festival, they shared their vision with the public during a special gastronomic demo at the Metropolitan Fishing Terminal, a vibrant hub of Chile’s seafood culture! 🐟🍷 Thanks to this award, Team Chile will be able to fund new initiatives that use food as a tool for positive change. Congratulations to these inspiring chefs! 👏 Bocuse d'Or Winners Greencare Professional Positive Mayo

A look back at the Bocuse d'Or Grand Final 2025 with the digital menu presented by Team USA! 🇺🇸 + 🥩 Plate theme: East Coast American lobster roll, reimagined through the lens of California’s vibrant culinary landscape. + 🍽️ Platter theme: Saddle of roe deer with foie gras boudin and spiced pistachios smoked venison tenderloin, roasted garlic and onion brioche cherry-venison jus venison and foie gras en croûte, tart cherry, porcini, caramelized onion bing cherry confiture, compressed green apple, amaretto matsutake mushroom “caramelle”, venison consommé with oolong tea, celtuce and pine. Bonna Premium Porcelain

BREAKING NEWS! 🤩 This week, the national selection for Italy took place. 🇮🇹 Three chefs competed, and Chef Matteo Terranova claimed first place! He has now earned the chance to represent his country at the European selection in 2026. 😍 But who is the chef behind this victory? 👨🍳 As sous-chef at La Stüa de Michil* in Corvara, Alta Badia, he has always stood out for his commitment and dedication. Driven by passion and curiosity, he first honed his craft in France before returning to Italy to deepen his knowledge of his homeland while enriching it with French culinary techniques. Once again, congratulations! We can't wait to see him next year at the Bocuse d’Or Europe! 👏

SAVE THE DATE! 📆 Who will now lead the Swedish team competing at the next Bocuse d'Or Europe? 🧐 Find out on March 31st, 2025! 😉 During this selection, the candidates will have 4 hours and 30 minutes to complete: • plate: a lacto-ovo vegetarian main course featuring Jerusalem artichoke, onion, and savoy cabbage as the primary ingredients. • a platter: the centerpiece is Swedish rosé veal, prepared and served as one or two identical main pieces. It must be accompanied by two different vegetable garnishes and presented on a platter before being portioned and plated for the jury. Good luck to the chefs! 👨🍳 📍 The national selection will take place at Münchenbryggeriet in Stockholm on March 31. From 12:00 PM, visitors can watch the finalists in action as they prepare their dishes.

A look back at the Bocuse d'Or Grand Final 2025 with the digital menu presented by Team Singapore! 🇸🇬 + 🥩 Plate theme: Aurora of flavours: a sea-to-garden voyage + 🍽️ Platter theme: Roe deer “Nidaros” Bonna Premium Porcelain