In 2015, Chef Philip Tessier became the first American chef to place in the top three at the Bocuse d’Or—the world’s most prestigious culinary competition. At the next biannual event, Mathew Peters, executive sous chef of New York’s famed Per Se, became the first U.S. chef to clinch the gold.
These wins have already started inspiring new generations of American chefs to compete among the world’s finest chefs in hopes of earning this coveted culinary kudo. So what will happen in 2019?
Three American teams will be competing at the Bocuse d’Or Team USA 2019 National Selection event on November 9, 2017 in Las Vegas, Nevada. America, here are your teams:
Head Chef: Ben Grupe, Elaia & Olio, St. Louis, Mo.
Commis: Jared Dix, Elaia & Olio, St. Louis, Mo.
Head Chef: Jeffery Hayashi, Mourad, San Francisco, CA
Commis: Brionna Morrison, Mourad, San Francisco, Calif.
Head Chef: Matthew Kirkley, Coi, San Francisco, Calif.
Commis: Mimi Chen, Restaurant Daniel, New York, N.Y.
These teams have spent months, if not years, training for the chance to compete. Only one will move on to represent the U.S. at the 2019 Bocuse d’Or competition in Lyon, France.
The American teams will face stiff competition from their Norwegian counterparts. No stranger to the Bocuse d’Or, Norway has placed in nine out of 15 Bocuse d’Or competitions, winning the gold medal at five. Many Norwegian chefs dream of the day they can compete at the Bocuse d’Or. This year, Norwegian Chef Christian Andre Pettersen was selected to lead Team Norway at 2019 Bocuse d’Or competition. He will go on to compete with whichever team wins the Team USA Selection Event on November 9.
This spirit of collaboration is embodied in the ingredients the chefs are taking to their stations. Each of the three US teams have been developing recipes with Norwegian Steelhead Trout, the official seafood for the Bocuse d’Or Team USA 2019 National Selection Event, and will feature the fish in the upcoming competition. Prized for its clean, pure flavor and velvety texture, Steelhead Trout thrives in Norway’s cold, clean fjords. This environment gives the fish its pristine flavor and quality, making it the perfect protein to showcase at the world’s most prestigious culinary competition.
Home to the finest seafood in the world, Norway remains committed to supporting culinary innovation worldwide and providing the best seafood to the best chefs. Ocean-farmed in Norway’s natural fjords, Norwegian Steelhead Trout has a unique, clean taste that is sought after by top chefs, making it the ideal choice as the official seafood in 2015 and again at the upcoming 2017 Team USA Selection Event.
Stay tuned to follow Team USA and Team Norway on the road to the Bocuse d’Or!