The Bocuse d’Or International Organising Committee (IOC) has announced that Team Australia is among the five Asia Pacific teams selected for the Bocuse d’Or Grand Final in Lyon, 2025.
The other four qualifying teams are Japan, Singapore, New Zealand and Vietnam, with chef Ryuya Kainuma from Japan winning Gold in the Bocuse d’Or Asia Pacific online competition, Singapore’s Matthew Leong winning Silver and William Mordido from New Zealand taking the Bronze.
Australia’s Chef Dan Arnold will be accompanied to Lyon by Commis Chef Chris Milligan, Coach Philippe Mouchel, and Jury Member Scott Pickett.
This year the Bocuse d’Or Asia Pacific regional selection took place online, with chefs required to submit a recipe and photos of a dish using saddle of lamb, with side dishes and a sauce. Bocuse d’Or Academy Australia also submitted a dossier of information about its team and organisation.
The Bocuse d’Or Grand Final 2025 is being held at SIRHA Lyon expo in France on 26-27 January 2025. It will be the second time Dan Arnold has represented his country, in 2017 he placed eighth out of 24 competitors, Australia’s best ever result.
“To compete in the Bocuse d’Or 2017 was a dream come true,” he says. “To compete a second time, in memory of my late mentor and Bocuse d’Or 2005 winner Serge Vieira, is an even greater honour.
“Today the hard work really begins as the team and I prepare for the world’s most prestigious culinary contest in Lyon 2025.”