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Paul François Pierre Bocuse was a French chef based in Lyon known for the high quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul. The Bocuse d'Or, a biennial world chef championship, bears his name.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known for his eponymous restaurant Daniel, in New York City, which currently holds two Michelin stars.
The World Association of Chefs' Societies (WACS), is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WACS. Today, this global body has 72 official chefs associations as members. The biennial congress is a hallmark tradition of WACS and has been organized in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honorary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. A separate committee manages all culinary competition-related affairs.
Hung Huynh is a Vietnamese-born American chef, best known as the winner of the third season of Top Chef, a reality cooking competition series on Bravo. He was the Executive Chef at Catch, The General, and Catch Miami.
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Geir Skeie is a Norwegian chef and restaurateur, winner of the 2008 Bocuse d'Or Europe, and the 2009 Bocuse d'Or world final.
Timothy Hollingsworth is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef, and the 2009 Bocuse d'Or, where he placed sixth. He was the winner of the 2018 cooking competition The Final Table.
Eyck Zimmer is an English chef. He was awarded the Chef of the Year in Great Britain 2006 and the Chef of the Year in Portugal 2008. Eyck's initial training was at the Erfurter Hof, part of the Interhotel chain. He then worked in a number of well-known hotels in Europe, Palasthotel, Grand Hotel Regina, The Dorchester, The Berkeley (London), The Lanesborough (London), Claridge's (London), The Ritz (London), Choupana Hills in Madeira and the Lowry Hotel in Manchester, UK. Andel's Berlin Hotel, Germany. From 2010 to 2014 he held the position of Chef de Cuisine at the Hong Kong Jockey Clubs Derby Restaurant. and Bar in Hong Kong SAR. Eyck returned 2014 in the capacity of Culinary Director to the andels hotel Berlin with its skykitchen restaurant, gaining 1* Michelin the same year. After that he was the Chef de Cuisine at the Adlon in Berlin Germany for a short period of time. Currently he is the Culinary Director at the Square Nine Hotel in Belgrade Serbia, a small luxury five star hotel and member of the Leading Hotels of the World.
David Bouley is an American chef with dual French citizenship. Sole owner and chef with restaurants in Tribeca, New York City. He is best known for his flagship restaurant, Bouley, synonymous with high standards, Nouveau Cuisine redefined in the guise of a lighter French paradigm for the highest density of food nutrition and community.
Kevin Gillespie is an American chef, author and former Top Chef contestant. He is a former co-owner and executive chef at Woodfire Grill in Atlanta. He opened Gunshow, a restaurant in Atlanta, in 2013 and Revival, a restaurant in Decatur, Georgia, in 2015. Gillespie also started Red Beard Restaurants, allowing Gillespie to expand and provide consulting services to other start-ups. Kevin Gillespie's Gamechanger opened in August 2017 on the 200 concourse western end zone of the Mercedes-Benz Stadium.
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation. The first Bocuse d'Or USA competition was held in September 2008.
Gunnar Hvarnes is a Norwegian chef, and the country's delegate to participate in the 2010 Bocuse d'Or Europe and the 2011 Bocuse d'Or international finals, where he won the bronze medal.
Bobo Bergström is a chef and restaurateur based in Rodney Bay, St Lucia.
Richard Rosendale is an American chef. He was the U.S. candidate selected to perform at the international Bocuse d'Or 2013 in France.
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
Paco Roncero is a Spanish chef. He won La Real Academia de Gastronomía's National Gastronomy Award in 2006, and he was a judge on the reality television show MasterChef Colombia. He is the head chef of Sublimotion, known for its high cost yet unique dining experience.
Ana RošStojan is a chef from Slovenia. A self-taught cook, she helms Hiša Franko restaurant in Kobarid, Slovenia and other projects. She is considered one of the world's most prominent chefs.
Stefan Stiller is a German chef and restaurateur. He is the chef-owner of Taian Table, a fine dining restaurant in Shanghai, China that holds three Michelin Stars. He is also president of Bocuse d'Or Team China and Asia Pacific.
Bruno Menard is a French chef. Early in his career, he became executive chef at the restaurant Tatou Tokyo, from which he was invited to compete on Iron Chef. He began to experiment with combining French and Japanese cuisine when he took over as chef at the Ritz-Carlton in Osaka. He then took over "The Dining Room" restaurant at Ritz-Carlton in Atlanta and was awarded five stars by Mobil Travel Guide and five diamonds by AAA guide. In the early 2000s, he moved back to Tokyo to take over as head chef at L'Osier, earning 3 Michelin stars. After L'Osier closed in 2011 for repair, he left the restaurant to start a consulting firm and has judged on MasterChef Asia. He has also been president of Bocuse d'Or Singapore and helped found the Bocuse d'Or Singapore Academy. Saint-Cyr-sur-Loire, France named a street after him—Rue Bruno Menard.
References
- 1 2 3 Dixon, Rachel, The Guardian: Nibbles (October 23, 2008). What are the Culinary Olympics?
- ↑ Smillie, Dirk, Forbes.com (June 5, 2007). French Toast [ dead link ]
- ↑ Fabricant, Florence, The New York Times (May 28, 2008). Tilting at the Bocuse d’Or
- 1 2 unichef.com Internationale Kochkunst Ausstellung, Culinary Olympics Archived 2017-07-01 at the Wayback Machine