Four chefs will compete in Melbourne on Tuesday 16 February to win the honour of representing Australia at the elite international Bocuse d’Or contest.
Philippe Mouchel, President Bocuse d’Or Australia, says he is excited about the opportunity to see the talented lineup compete in the Australian Selection at Le Cordon Bleu cooking school. The selected Candidate must then compete in the Asia-Pacific Selection in Singapore on 14 April. Only five out of 12 competing chefs will go on to test their skills against some of the best chefs in the world in Lyon in January 2017.
The Australian finalists are:
- Daniel Arnold – Sous Chef, Restaurant Serge Vieira
- Federico Perez Lopez – Sous Chef, Number 8 by John Lawson
- Brad French – Cuisine Lecturer, Le Cordon Bleu
- Alexander McIntosh – Executive Chef, At The Heads
We are pleased to have attracted such experienced and creative chefs, given the short timeline we had since forming the committee and judging panel last month,” says Philippe Mouchel, President of Bocuse d’Or Australia.
The Australian Selection will be judged by a panel comprised of renowned chefs including previous Bocuse d’Or candidates, Scott Pickett, Luke Croston, Joseph Vargetto, and Tom Milligan, plus Vanessa Mateus and Simon Consentino, who accompanied Croston to
Lyon as his Commis in 2007 and 2009 respectively. Other highly experienced chefs on the panel include Andre Smaniotto, Raymond Capaldi and John Lawson. As in previous years, the candidate will also be coached by Serge Vieira from France, himself a Bocuse d’Or winner in 2005.
Already the Australian Selection has attracted sponsorship from Aquanas, Foodservice Australia, Felice’s Place Gourmet Butchers, Imports of France, Moffat, Nestlé, Peter Rowland and Phoeniks, and it is hoped more companies will support the competition to
secure Australia’s best chance in the event.
The Australian Selection is an important step on the road to Lyon, and I am looking forward
to seeing the dishes these talented finalists produce,” says Mouchel. “Each will be judged not
only on the flavour and presentation of their food, but also their discipline and efficiency in the
For more information about sponsoring the Bocuse d’Or Australian Selection, please contact Philippe Mouchel at firstname.lastname@example.org. For more information about the competition, go to www.bocusedor.com.