Tom Milligan, President, Bocuse d’Or Australia
Bocuse d'Or is to food as haute couture is to fashion or the World Cup is to football. It takes us to the pinnacle of culinary ambition and pushes the edge of innovation.
The world’s most prestigious culinary contest
- Four talented finalists have been selected to compete at Bocuse d’Or Australia 2021 – to be held at Foodservice Australia, Melbourne Convention & Exhibition Centre, on Sunday 27 February 2022.
READ MORE - Named after the groundbreaking French chef Paul Bocuse, the Bocuse d’Or is a biennial world chef championship that has been running since 1987.
- Frequently referred to as the culinary equivalent of the Olympic Games, the event is the world’s most prestigious cooking competition, where preparation and cooking of all dishes is performed in front of a live audience.
- To get there, contenders must first be selected in their own country, then be placed in the top five in their regional competition.
- Australian chefs who have competed at the Bocuse d’Or include the likes of George Calombaris, Tom Milligan, Joseph Vargetto, Scott Pickett, Shannon Kellam, Dan Arnold and most recently, Michael Cole.
What's Happening
Meet Gabriel Gaté, Ambassador Bocuse d'Or Australia
Acclaimed French-born television presenter and author Gabriel Gaté says he is honoured to promote the world’s most prestigious cooking competition to all Australians.
Gabriel first met Paul Bocuse in 1971 when he was a 16-year-old apprentice to one of his friends. Already he was France’s most charismatic and inspiring Master Chef.
It’s no surprise Gabriel has long been a fan of the competition M. Bocuse went on to create in 1987, and is looking forward our next national competition, the 2021 Bocuse d’Or Australia, where a chef will be selected to represent his or her country on the world stage.
““At the Australian competition I want to see chefs who make us sit up and take notice, with new ideas and exciting techniques, who are able to express their feelings and their personality on the plate."”
Gabriel GatéAmbassador, Bocuse d’Or Australia
Meet the team
Born and raised in England, Tom trained at the prestigious Ritz Hotel Piccadilly, working under acclaimed chefs Terry Laybourne, Michael Quinn and Bruno Loubert. His passion brought him to Australia to the Hyatt Regency Adelaide before heading overseas to the Park Hyatt Buenos Aires.
The attraction of Australia’s innovative culinary industry saw him return to Adelaide as a Chef Instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality.
The following years saw him in a wide range of roles including Head Chef to the iconic Stephanie Alexander; Chef de Cuisine of Cecconis at Crown; Executive Chef at Hotel Windsor; Senior Culinary teacher for Holmesglen Institute of TAFE and Executive Chef for The Atlantic Group.
Tom returned to Le Cordon Bleu Australia in 2018 as Technical Director based in Melbourne.
In 1995 Tom represented Australia at the Bocuse d’Or in Lyon, and now as President he is the driving force behind Bocuse d’Or Australia and also a member of the judging panel for this illustrious competition.
Beginning his career as an apprentice in South Australia, Scott Pickett won the Salon Culinaire aged 18 and made the move to Melbourne. There he worked with Bruno Cerdan at The Hotel Windsor and Philippe Mouchel at Restaurant Paul Bocuse.
Heading to London, Scott joined Philip Howard at The Square and worked his way up to Sous Chef. Upon returning to Melbourne he worked with Donovan Cooke at Ondine and again with Philippe Mouchel, as well as representing Australia in the Bocuse d’Or in 2005.
Next Scott enjoyed a successful five-year tenure as Executive Chef at The Point in Albert Park, until he realised a lifelong dream by opening his own restaurant, Estelle, in 2011.
Following the success of Estelle, Scott launched a second venue, Saint Crispin, in 2013. Two years later he opened ESP – Estelle By Scott Pickett – next door to the original Estelle, and in 2016, Pickett’s Deli & Rotisserie in the Queen Victoria Market. His next venture was Matilda in 2018, named after his daughter and featuring meat cooked over live flames and an open grill, and a rejuvenated Estelle opened its doors in 2019.
Most recently Scott replaced St Crispin in Collingwood with the Italian-inspired Lupo, and Pastore at Hotel Chadstone, as well as opening a Pickett’s Deli & Rotisserie outlet at terminal 3 at Melbourne Airport.
Gabriel Gaté is a chef with an international reputation as a cookery author, television presenter and cookery teacher. Born in the Loire Valley of France where his father grew all the family’s fruit and vegetables and made wine from the small family vineyard, Gabriel learned the joys of eating and cooking from his mother and grandmother who were excellent cooks.
As a young man, Gabriel had the chance to learn to cook from some of the finest French chefs (he worked in two three Michelin-star restaurants) before coming to Australia in 1977 with his Melbourne-born wife, Angie. He has since established himself as one of the country’s leading communicators on food and cooking.
He is the author of twenty-three cookbooks, including ‘French Cuisine for Australians, ‘Good Food for Men’, ‘How to Teach Kids to Cook,' ‘Recipes for a Great Life’ co-written with Dr Rob Moodie, 'Taste Le Tour Regional French Cuisine and 100 Best Cakes and Desserts. Total sales of his books exceed 1.1 million copies, making him the highest-selling Australian male cookery writer.
Gabriel has presented cookery shows on television for the past 40 years, most recently he produced and presented ‘Taste Le Tour with Gabriel Gaté’, a series of gourmet segments on French food and wine screened on SBS during the Tour de France bicycle race in July each year, which lasted 15 seasons.
Gabriel likes helping others discover the joys of cooking with fresh food and is in demand as a guest speaker and MC.
Founder of RW Marketing - an internationally recognised marketing agency well known in the industry for producing successful campaigns, exceptional strategies, branding, websites, content, video and photography, and for fostering a vibrant community of like-minded business leaders.
With a solid network of reputable clients from various industries, Richard has earned a reputation for continually delivering successful outcomes, integrity and innovation. He transformed RW Marketing’s active clients into a thriving interactive community through the “Innovation Centre” where members can collaborate, network and experiment with like minded members.
Richard also shares his wealth of knowledge and experience in various professional associations where he can either be found working on the committee, or behind the scenes to ensure the future success and vitality of good causes. These include Les Toques Blanches, The Wellness Sector and ties to the North Melbourne Football Club.
Born in Normandy, Philippe Mouchel trained with the great Paul Bocuse in Lyon, and was then sent to work at the first Paul Bocuse restaurant in Japan. There he learnt to interpret classical French cooking for Japanese tastes – and also met his wife, Tomoko.
In 1991 Philippe arrived in Melbourne to open Paul Bocuse restaurant to great acclaim. When it closed in 1997, Philippe headed up the kitchens at a number of restaurants in Melbourne and Sydney, worked to develop winery restaurants, and spent a few years back in Japan. He returned to Melbourne in 2003 to open the Brasserie by Philippe Mouchel at Crown.
His latest restaurant, Philippe, showcases traditional yet innovative French cooking that employs high quality seasonal produce and serves refined dishes.
Philippe has been an integral member of Team Australia for over 20 years as Coach, President and now Vice President. His support for emerging talent is legendary and among his many accolades and titles he is a judge for The Age Good Food Guide Young Chef of the Year.
With wide experience across the hospitality industry as a journalist, publicist and marketing professional, Trish first began assisting Team Australia in 2004. She is now an independent consultant under the banner of Harty Food Media.