Acclaimed Brisbane chef Dan Arnold will represent Australia at the Bocuse d’Or Asia Pacific in China this September, swapping roles with Paul Golding who will compete in 2027 instead.
“I had always intended to enter the Bocuse d’Or again in the future, what prompted me at this time is that next year is the 20thanniversary of late Serge Vieira’s win in 2005,” says Dan. “Serge was my mentor and I worked alongside him for six years. It feels very important to me to represent Australia at this time and dedicate my efforts to him.”
Dan Arnold won Bronze at the Bocuse d’Or Asia Pacific in 2016, then competed in the Grand Final in Lyon in 2017 while working as sous chef at Restaurant Serge Vieira in France. He achieved eighth place, the highest ranking of any Australian chef at this elite contest.
Paul Golding has graciously stepped aside temporarily so Dan can achieve this dream, he will instead represent Australia from February next year and compete at the Bocuse d’Or Asia Pacific 2027. In the meantime, he will accompany Dan to China and remain an integral member of Team Australia.
Young up and coming chef Chris Milligan will accompany Dan Arnold to China as his Commis Chef, and on to Lyon in January 2025 if Team Australia places in the top five countries in the regional final.
Bocuse d’Or President Scott Pickett will step back into his previous role as Team Coach, while former President Tom Milligan will be Australia’s Jury Member, judging all the teams over the two days of the contest.
In this highly prestigious professional competition, Dan and Chris will have five and a half hours to create two dishes that include mandatory ingredients. The first is presented on a plate, and the second showcased on an intricate platter then plated for the judges – all in front of a large and loudly cheering live audience.
Dan will be balancing his intense training for the Bocuse d’Or Asia Pacific with being the Chef and Owner of three Brisbane restaurants; Restaurant Dan Arnold, Pneuma, and La Cache à Vin.
“Since 2017 I have matured as a person and as a chef,” says Dan. “I am looking forward to this challenge in honour of a former Bocuse d’Or winner, the late great Serge Vieira.”