New Zealand’s contingent for the 2025 Bocuse d’Or competition depart for France on Friday having spent the last few weeks perfecting their culinary techniques.
The Bocuse d’Or is one of the world’s most prestigious culinary competitions, founded in 1987 by renowned French chef Paul Bocuse. Inspired by the format of sporting events, Bocuse sought to elevate the culinary arts to a competitive spectacle. Held in Lyon, France, the competition brings together chefs from around the world to showcase their skills and creativity in a high-pressure environment.
Winning third place at the Bocuse d’Or APAC regional selection, enabled the New Zealand team to compete at the finals in Lyon, France on January 26 & 27 against 23 global candidates.
They presented their submission online, featuring New Zealand’s lush green pastures, grass fed lamb and native produce, in a video format highlighting a paddock to plate journey, with nods to chef Will Mordido’s Filipino heritage. The team secured third place, with Japan, 1st and Singapore 2nd.
The Bocuse d’Or Team New Zealand comprises:
Candidate: Chef Will Mordido
Coach: Ken O’Connell
Commis Chef: Sam Linstrom
Tasting Jury: Brett McGregor
Stand-in Commis Chef: Sam Gradowski-Smith (2023 Emerging Chef Winner)
New Zealand lamb saddle was the hero of the team’s regional presentation, with kumara, peas, New Zealand Pinot Noir, and native Kawakawa taking supporting roles. The team has continuously trained for the five and a half hour cook at the finals, widely considered the Olympics of the culinary world.
The competition spans two days with 12 nations competing each day, during which participants must prepare elaborate dishes under strict time constraints, judged by a panel of culinary experts on technique, presentation, and taste. The candidates will have five hours and 30 minutes to distinguish themselves in the two signature challenges, showcasing both their talents and the distinctive flavours of their countries.
The Bocuse d’Or has become a benchmark for culinary excellence, fostering innovation and inspiring young chefs globally.
