Bocuse d'Or Academy Australia

Australia has proudly participated in the Bocuse d’Or for over 30 years with the support of the culinary community and generous sponsors.

Established in early 2013, the Bocuse d’Or Academy Australia aspires to raise national awareness of the competition, while building a sustainable community of chefs and garnering support for the Australian teams.

The Academy is devoted to inspiring culinary excellence in professionals, while preserving the traditions and quality of classic cuisine in Australia. Our aim is to continually seek integrity and innovation in the culinary arts, as well as facilitate initiatives that will maintain the prestige of the Bocuse d’Or competition.

Above: Past and present members of the Bocuse d’Or Academy Australia.
L-R Tara Bishop, Deepak Mishra, Mark Weatherley, Philippe Mouchel, Tom Milligan, Karen Inge, Alex McIntosh, Michael Cole, Scott Pickett, Laura Skvor, Tim Collett, Peter Cairns, Mark Agius and Stephane Le Grand. 

The Road to Lyon

  • September 2019 – The Australian Selection
    The Candidate and Commis are chosen from entries around Australia. Training begins.


  • July 2020 – The Bocuse d’Or Asia Pacific
    Up to 12 countries from the region compete, with Bocuse d’Or Presidents from each country comprising the Judging panel. Team Australia must place in the top five to go through to the Grand Finale.


  • July-December 2020 – training + preparation
    If they qualify, Josh and Harrison must plan their menus and ensure they comply with strict Bocuse d’Or rules. They will cook the complete menu over and over again, incorporating feedback from Coaches and the senior chef committee.


  • January 2021 – Bocuse d’Or Grand Finale
    Held at SIRHA trade show in Lyon, France. Just 24 countries will compete for the ultimate prize – the prestigious Gold Bocuse statue and world acclaim.